Easter Bunny Bread


  • For the dough

  • To decorate


The Easter Bunny has never been so delicious!

If you have a bit of time on your hands over the Easter break, this recipe is perfect to make with the kids! There’s nothing quite like getting your hands dirty, and enjoying delicious, fresh bread as a reward! This recipe takes a little longer to do by hand, but is super easy with the help of a breadmaker! And as a bonus, your whole house will smell of amazing homemade baking!

We served ours with veggie sticks and a sour cream dip – We cut our the poor bunny’s tummy and put the dip pot in there! You could even try this with hummus, a melty chocolate spread middle, or indulge in a Camembert!

Easter Facebook Live

Sarah from Taming Twins helped us make ours! Head over to Facebook to check out the Live video!




Place all of the dough ingredients into the bread pan in the order listed above. Select the basic dough program 2 hours 20 mins.


Tip the dough out on to a lightly floured surface. Cut the dough into two equal halves.


Take one of the halves and cut a ¼ off and shape into a pear shape for the head. Flatten the remaining portion into an oval shape to make the body. Place on the greased baking sheet and place the head above the body.


Make narrow cuts, about 3/4 inch deep on each side of the head for the whiskers.


Cut the second half into 4 equal portions. For the ears: shape 2 of the portions into 16 inch ropes, fold ropes in half, Arrange ears with open end touching the head.


For the back paws: cut a third portion of dough in half, shape each into a 3 ½ inch oval for back paws. Cut two 1 inch slits on top edge for toes. Position on each side of the body.


For the front paws: Divide the fourth portion of dough into three pieces. Shape two pieces into two ½ inch balls and place on each side of the body.


Shape the remaining piece into two 1 inch balls for cheeks, and 1 ½ inch ball for the nose and place on the face. Add the raisins for the eyes and almonds for the teeth.


Cover with lightly oiled cling film and leave to rise in a warm place until doubled, about 30-45 minutes.


Brush dough with egg. Bake at 180°C for 25-30 minutes or until golden brown. Remove to a wire rack to cool.


Place bread on a serving tray. Cut a 3 ½in. circle in centre of body. Hollow out bread, leaving a ½ inch shell (discard removed bread or save for another use). Place a 1-cup shallow bowl in the hole and fill with dip. Serve with fresh raw vegetables.


Easter Bunny Bread

Share it on your social network:

Or you can just copy and share this url


For the dough
1.25 tsp Yeast
600g Strong white bread flour
2 tsp Sugar
2 tbsp Oil
1.5 tsp Salt
350 ml Water
To decorate
2 Raisins For the eyes
2 Almonds For the teeth
1 Egg Lightly beaten to glaze

The Ideas Kitchen


We LOVE food, and you’re here so we guess that you do, too! We aim to provide you with a variety of delicious options to cater to what you’re in the mood for!

Back to top