Recipe Vicki Ravlich-Horan, Images Brydie Thompson
These are super cute! I made the bunny tales from white chocolate ganache but you could use a marshmallow or a small Easter egg.
The dough makes about 24 bunnies. You might not want that many, and if that’s the case the unused dough can be frozen or you can turn it into twists or cinnamon rolls.
3½ tsp active dry yeast
1 cup milk, warmed to lukewarm or around 30°C
½ cup sugar
500g strong bread flour
1¼ tsp salt
100g butter
12eggs
In a mixing bowl mix the yeast with the warm milk, along with a large pinch of the sugar. Place in a warm spot and allow to activate and foam up (5–10 minutes).
Place the rest of the ingredients ((except 1 egg) in with the yeast/milk mix. If using a stand mixer, attach the dough hook and mix/knead for 10 minutes. If doing the hard work by hand, use a wooden spoon to bring the dough together before tipping it onto a lightly floured work surface and knead for 15 minutes, resting for 1 minute every few minutes to allow the dough to relax. Have a small bowl of flour handy for dusting as the dough can be quite sticky.
Once the dough is soft and elastic, place in a lightly oiled bowl, cover and put in a warm space to rise (approx. 45 minutes or until doubled in size).
Line baking trays with baking paper.
Roll 50g of the dough into a 40cm worm. Create a ‘U’ shape with the dough then, holding one end in each hand, cross over each other twice to form a twist, leaving a loop at the bottom to form the body and a hole for the tail.
Place on your baking tray, stretching out the ears a little more and ensuring the loop that will be the tail is big enough. Remember this will expand as the dough rises and when baked. Repeat with the remaining dough.
Beat the egg and brush each bunny with this.
Allow them to rest for 30 minutes before baking at 180°C for 15–20 minutes.
Bunny Tails
150g white chocolate
⅛ cup of cream
desiccated coconut
To make the tails, melt the chocolate and cream together, either over a double boiler or on high for 30 seconds in the microwave. Stir until smooth, then allow to cool and set.
Once set, roll into 24 small balls, rolling each in the coconut.
Place your white chocolate balls in the hole of your baked bunny buns and serve.