Happy Easter weekend! With ingredients tricky to come by at the moment we were unable to make our traditional hot cross buns and so we had to get creative this Easter. We decided instead to turn our everyday bread rolls into Easter bunnies... and we're not sad about it!
This is a super simple recipe which is low in ingredients but high in feel-good factor!
Hope you enjoy making them as much as we did,
Lucy & Marie x
Easter Bread Bunnies Recipe:
(Makes 8 little bunnies)
500g Strong White Bread Flour (we recommend Shipton Mill's Organic Untreated White Flour)
1 x 7g Sachet of Fast Action Dried Yeast (we used Allinson's Easy Bake Yeast)
1 teaspoon of Salt
280ml of Warm Water
In a bowl, mix together all the ingredients. Using floured hands, knead the dough on a clean, floured work surface (or in a stand mixer) until the dough is elastic and smooth. Cover with a clean damp cloth and leave until the mixture has doubled in size (usually about 1 1/2 hours).
Once the dough has risen, return it to a floured work surface and knock it back. Divide it into 9... 8 rolls plus a smaller piece which you will use to make the tails!
Roll the 8 into balls and transfer the rolls to a baking tray. Using a pair of scissors snip the dough to create the bunny ears (see the photos below) and then use a skewer to give them eyes. Then using the extra dough you put aside create 8 little balls and stick them to each of the bunnies using a little water.
Cover the tray with a clean damp cloth and set aside for another hour, or until the rolls have doubled in size again.
Meanwhile, preheat the oven to 200C/400F/Gas 6.
When the rolls have expanded, dust them with some flour and transfer them to the oven. Bake for 15 minutes, or until golden-brown and cooked through.