Description
Adorable bunny buns, perfect for Easter or spring! Soft, sweet dough shaped like bunnies, filled with Nutella, jam, or your favorite filling.
Ingredients
Scale
- 3 ½ cups (420g) all-purpose flour, plus more for dusting
- ¼ cup (50g) granulated sugar
- 1 teaspoon salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup (240ml) lukewarm milk (about 105-115°F)
- ¼ cup (60ml) lukewarm water (about 105-115°F)
- ¼ cup (60ml) unsalted butter, melted
- 1 large egg, lightly beaten
- ½ cup (120g) Nutella, chocolate spread, or your favorite jam
- ¼ cup (30g) chopped nuts (optional, for Nutella filling)
- 1 large egg
- 1 tablespoon milk or water
- Black sesame seeds or mini chocolate chips for eyes
- Pink food coloring (optional, for rosy cheeks)
Instructions
- Activate the Yeast: In a large bowl, combine the lukewarm milk, lukewarm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes, or until the yeast is foamy.
- Combine Wet and Dry Ingredients: Add the melted butter and lightly beaten egg to the yeast mixture. Whisk well to combine. In a separate large bowl, whisk together the flour and salt.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer fitted with a dough hook. Mix until a shaggy dough forms. If using a stand mixer, knead on low speed for 8-10 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes, or until the dough is smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch Down the Dough: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
- Divide the Dough: Divide the dough into equal portions (10-12 for medium-sized buns).
- Shape the Bunny Heads: Take one portion of dough and roll it into a ball. Place the ball on a baking sheet lined with parchment paper.
- Create the Ears: Take another small piece of dough and divide it in half. Roll each half into a small oval shape. Gently flatten the ovals and shape them into bunny ears.
- Attach the Ears: Moisten the bottom of each ear with a little water and attach them to the top of the bunny head. Press gently to secure them.
- Optional Filling: If using a filling, flatten each dough portion into a small disc. Place a teaspoon of Nutella, chocolate spread, or jam in the center. If using Nutella, you can add a sprinkle of chopped nuts. Bring the edges of the dough up and pinch them together to seal the filling inside. Roll the filled dough into a ball and then shape it into a bunny head as described above. Attach the ears in the same way.
- Repeat: Repeat steps 7-10 with the remaining dough portions until all the bunny buns are shaped.
- Second Rise: Cover the shaped bunny buns with plastic wrap or a clean kitchen towel. Let them rise in a warm place for another 30-45 minutes, or until they are puffy and slightly increased in size.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Egg Wash: In a small bowl, whisk together the egg and milk or water.
- Apply the Egg Wash: Gently brush the tops of the risen bunny buns with the egg wash.
- Decorate: Place black sesame seeds or mini chocolate chips on the bunny heads to create eyes. If you want to add rosy cheeks, mix a tiny drop of pink food coloring with a little water and use a small brush to paint the cheeks.
- Bake: Bake the bunny buns for 15-20 minutes, or until they are golden brown.
- Cool: Once the buns are baked, remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Make Ahead: You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature before shaping the buns.
- Different Fillings: Get creative with the fillings! Try using different types of jam, fruit preserves, or even savory fillings like cheese or ham.
- Vegan Option: To make these bunny buns vegan, use plant-based milk and butter. You can also replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Gluten-Free Option: While I haven’t tested this recipe with gluten-free flour, you can try using a gluten-free all-purpose flour blend. Keep in mind that the texture of the buns may be slightly different.
- Storage: Store the baked bunny buns in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage.
- Troubleshooting: If your dough doesn’t rise, make sure your yeast is fresh and that the milk and water are lukewarm, not hot. If your buns are browning too quickly, cover them loosely with aluminum foil during the last few minutes of baking.
- Prep Time: 45 minutes
- Cook Time: 15 minutes