Description
Fluffy Easter “bunny buns” hop onto breakfast tables with charming sweetness and delicate charm. Pastry lovers will delight in these adorable, homemade treats that bring whimsical joy to morning gatherings.
Ingredients
Scale
- 3.5 to 4 cups all-purpose flour
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 cup warm milk (about 110°F)
- 2.25 teaspoons (1 packet) active dry yeast
- 0.5 teaspoon salt
- Raisins or mini chocolate chips (for eyes)
- 1 egg + 1 tablespoon water (for egg wash)
Instructions
- Yeast Activation: Combine warm milk, yeast, and a touch of sugar in a spacious mixing vessel. Allow the mixture to bloom and become frothy for 5-10 minutes.
- Dough Preparation: Incorporate remaining sugar, melted butter, egg, and salt into the yeast mixture. Gradually fold in flour until a supple, cohesive dough emerges. Transfer to a floured surface and knead thoroughly for 8 minutes, creating a smooth, elastic consistency.
- Initial Proofing: Place the dough in a greased bowl, cover, and let rise in a warm environment until volume doubles, approximately 1 hour.
- Bunny Shaping: Deflate the dough and portion into 12-14 pieces. Craft each bun into a rounded body, then form delicate ears using a small dough rope. Strategically place raisins or chocolate chips as eyes, gently embedding them into the surface.
- Final Proofing and Baking: Arrange shaped bunnies on a lined baking sheet. Allow a secondary rise for 20-30 minutes. Preheat oven to 350°F (175°C). Brush buns with egg wash to achieve a lustrous finish. Bake for 15-18 minutes until achieving a golden-brown complexion.
- Serving: Allow bunnies to cool slightly before presenting. Enjoy warm or at ambient temperature.
Notes
- Ensure milk is lukewarm (around 110°F) to activate yeast without killing it; too hot kills yeast, too cold prevents activation.
- Add flour gradually to achieve soft, slightly tacky dough; avoid adding too much flour which makes buns dense and dry.
- Roll ears gently and attach carefully to prevent separation during rising and baking; use water as “glue” if needed.
- Substitute dairy milk with almond or oat milk for lactose-free version; replace wheat flour with gluten-free blend for celiac-friendly option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 13
- Calories: 150
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg