Hopping Easter Bunny Bread

Joanne Bellezza-Loughlin


Last Easter my son's girlfriend, Jess, came over with these adorable little Easter Bread Bunnies that her mom, Beth, made. Well, not only were they cute, but they were also delicious.

This bread is a little softer than the typical Italian Easter Bread that I make and the OJ adds just the right touch of flavor.

I found the photo on the web. Will post my own after I make them this week.

I have to admit, I like these better than my bread which is NOT a good thing when you're on a low carb diet. I must be strong.....or not! ;-)

★★★★★ 3 votes
3 Hr 30 Min
15 Min


package active dry yeast or 1 cake compressed yeast
1/4 c
1 c
milk, scalded
1/3 c
1/2 c
1 tsp
5-5 1/2 c
sifted enriched flour
beaten eggs
1/4 c
orange juice
2 Tbsp
grated orange peel


2 c
confectioner's sugar
1/4 c
hot water
1 tsp
butter or margarine


1Soften active dry yeast in warm water; compressed yeast in lukewarm water. Blend milk, sugar, shortening, and salt. Cool till lukewarm; stir in about 2 cups of flour; beat well. Add eggs; mix well. Stir in softened yeast. Add orange juice, peel, and remaining flour to make a soft dough. Let rest 10 minutes.
2Knead dough 5 to 10 minutes on lightly foured surface till smooth and elastic. Place in lightly greased bowl, turning over to grease surface. Cover; let rise in warm place till double (about 2 hours). Punch down; cover and let rest 10 minutes.
3To start bunnies, roll dough in rectangle 1/2 inch thick, on lightly foured surface. Cut dough in strips about 1/2 inch wide and roll between hands to smooth. Shape in curlicue or twist bunnies as directed below.
4Cover and let rise in warm place till light and nearly double (45-60 minutes). Bake at 375 degrees for 12-15 minutes. Frost while warm with Sugar Glaze. Makes about 2 1/2 dozen.
5Twist bunnies: For each, you'll need a 14 inch strip of dough. On lightly greased cookie sheet, lap one end of strip over other to form a loop; now bring end that's underneath up over top end, letting one extend to each side for ears. Pat tips of ears to shape in point.

Roll small ball of dough for tail; place atop dough at bottom of loop. Let bunnies almost double before you put them in oven.
6Curlicue bunnies: For each, you'll need a 10 inch strip of dough for body and a 5 inch strip for head. On lightly greased cookie sheet, make a loose swirl of the body strip. Swirl strip for head and place close to body (they'll "grow" together as dough rises).

For ears, pinch off 1 1/2 inch strips and roll between hands till smooth and cigarshaped. Let point make tip of ear; snip off opposite end and place ear next to head. Pinch off a bit of dough and roll in ball for tail. Let bunnies almost double; bake.
7Sugar Glaze: To two cups confectioner's sugar, add 1/4 cup hot water and 1 tsp butter or margarine; mix till well blended.

About this Recipe