⏰ Prep 15 minutes
👶🏻 Suitable from 12+ months
🌱 Vegetarian • Vegan option
❄️ Store in an airtight container for a couple of days, or freeze for up to 3 months
Get creative with this cute recipe! The perfect Easter treat for the kids and adults alike to enjoy! They taste great by themselves, but you can fill them with butter, jam, or your favourite spread! I hope you enjoy them as much as we do!
300ml oat, soya or cow’s milk
40g coconut or brown sugar
550g strong bread flour
A bag of dried yeast (7g)
50g butter or dairy free butter
1.5 tsp salt, heaped
1 tbsp maple syrup or milk, for glazing
Check what I got for Grace this week
Melt the butter in a pan or microwave. Set apart.
Combine warm milk (body temperature), yeast, sugar, and the melted butter into a mixing bowl and set aside for 10 minutes.
Meanwhile combine the sieved flour and salt in a large mixing bowl.
Then add the milk mixture to the flour mixture and stir with a wooden spoon then knead until form a smooth and elastic dough.
Form the dough into a ball, transfer it in a large bowl and cover with plastic wrap or a kitchen towel. Leave to prove in a warm place until double in size (approximately 1 hour - the amount of time it takes will depend on the ambient temperature).
Take the dough and split into 15-16 equal pieces (approximately 60g each). Roll each piece into a small ball and, handling them gently, form the balls into more oval shapes to make the bunny's body. Place them on a baking sheet lined with parchment paper.
Cut the ears with a scissors (see video for more details) Make sure you smooth the edges around, so you do not end up with devil horns (like most of mine 😂). Then use a toothpick to make the bunny’s eyes.
Preheat the oven to 180°C. Combine the maple syrup and 1 tbsp of hot water in a small bowl for the glaze and gently brush the bunnies with a very thin layer of maple syrup onto the bread so it will yield a beautiful golden brown color after baking. (If you don’t want to use maple syrup you can brush them with milk).
Bake for about 15-25 (until golden brown on top).
Remove the bunnies from the oven and transfer them to a rack to cool.