These Easter Buns are an old family favourite. I fondly remember my mother baking similar buns when I was a child and being allowed to add the eyes and chocolate eggs. I used to watch them rise in the oven and then we had an anxious wait until they were cool enough to eat. I can still smell them to this day.
Easter Bunny Buns
For the Dough
- 125ml whole milk
- 500g white bread flour
- 7g easy blend yeast
- 60g caster sugar
- 1 tsp vanilla essence
- A few drops of lemon essence
- 10g salt
- 250g low or fat free quark
- 1 medium egg
- 1 medium egg white
For the Glaze
- 1 egg yolk
- 1 tbsp milk
- Chocolate chips or raisins for the eyes and mouth
- Pearl sugar (optional)
- Heat the milk to hand hot.
- Place the flour, yeast, sugar, vanilla, lemon essence, salt, quark, egg and egg white into the bowl of a stand mixer. Keep the salt and yeast apart.
- With the dough hook attached and on a low speed, mix all the ingredients together until combined. Increase the speed to medium high and knead for 5 minutes.
- Place the dough into a clean bowl dusted with flour. Cover with cling film or a shower cap and leave to rise in a warm place for 1 – 1 ½ hours until the dough has at least doubled in size.
- Grease or line a baking sheet with baking parchment.
- Turn the dough out onto a worktop lightly dusted with flour. Knead for 1 – 2 minutes. Divide the dough into 10 equal portions and shape into rounds.
- For the standing rabbits, roll each piece into a cigar shape and flatten. Cut a slit at the top for the ears and one at the bottom for the legs. Pinch or cut a quarter of the way down for the head and cut and fold over the arms and place the rolls on the baking tray.
- For the sitting rabbits cut about a quarter of the dough off for the head and tail. Roll the larger piece of dough into a long cigar shape. Starting from one end, roll up the dough leaving the end to form the front leg. Shape and attach the head and tail and place on the baking tray.
- Cover the rolls with oiled cling film or place the baking sheet into a large plastic bag and leave to rise again for 30 – 40 minutes.
- During the last 10 minutes of rising preheat the oven to 200C/180C fan.
- Brush the rolls with the egg yolk glaze and push in the chocolate eyes and mouth. Sprinkle with the sugar if using and bake in the preheated oven for 12 – 15 minutes until risen and golden brown.
- Leave to cool on a cooling rack.