Bunny Recipe for Easter Brunch

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while providing a similar texture.

almond extract

🥗Healthier: vanilla extract

💰Cheaper: imitation almond extract

Vanilla extract is often more accessible and less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk provides a dairy-free option, while water can reduce costs.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour is often cheaper and gives better texture.

Warm the milk.

Take some of the milk and add the butter, brown sugar, and yeast; mix well and let the yeast rise.

In a large bowl, pour the flour, add a pinch of salt and vanilla.

Add the milk mixture with yeast and the remaining milk to the flour mixture.

Add the eggs and mix the dough with a mixer or by hand.

If the dough is sticky, add some flour until it no longer sticks to your hands.

Let the dough rise for about an hour.

While the dough rises, cook hard boiled eggs and color them if desired.

Cover baking sheets with parchment paper.

Take a piece of dough to create a bunny; make a ball for the head and add ears on top.

Make a larger ball for the body and create an indentation for the hard boiled egg.

Use two strips of dough for the front legs, pressing the ends onto the body.

Attach two pieces of dough for the hind legs at the bottom of the body.

Use two raisins for the eyes and one for the nose.

Let the bunnies rise for about thirty minutes.

Brush the dough with a mixture of egg yolk and milk before baking.

Bake the bunnies for about 20 minutes at 400˚F (200˚C).

Place them on a rack to cool.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens