Hopping Easter Bunny Bread

Recipe Rating:
 3 Ratings
Serves: 30
Prep Time:
Cook Time:


1 package active dry yeast or 1 cake compressed yeast
1/4 c water
1 c milk, scalded
1/3 c sugar
1/2 c shortening
1 tsp salt
5-5 1/2 c sifted enriched flour
2 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

The Cook

Joanne Bellezza-Loughlin Recipe
Well Seasoned
Bridgewater, NJ (pop. 114,861)
Member Since Feb 2011
Joanne's notes for this recipe:
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! ;-)
Make it Your Way...

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Soften 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.
Knead 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.
To 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.
Cover 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.
Twist 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.
Curlicue 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.
Sugar Glaze: To two cups confectioner's sugar, add 1/4 cup hot water and 1 tsp butter or margarine; mix till well blended.

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user Joanne Bellezza-Loughlin Joannebl - Mar 31, 2012
Joanne Bellezza-Loughlin [Joannebl] has shared this recipe with discussion groups:
user Susan Feliciano frenchtutor - Mar 31, 2012
Joanne, thanks for another winning Easter bread recipe. I made your Italian Easter braided loaf last year, with the colored eggs inside. I can't wait to try this one! I'll have fun baking this Friday.
user Joanne Bellezza-Loughlin Joannebl - Mar 31, 2012
Hi there, Susan. Good to hear from you. I think you'll like these. They are a little sweeter and cakier(is that a word?) than my Easter bread. I couldn't stop eating them. Hope you enjoy!
user Susan Feliciano frenchtutor - Mar 31, 2012
Uh-oh, they sound wonderful!
user Pat Duran kitchenchatter - Mar 31, 2012
These will make great cinnamon rolls too- just a few thins to add. Yum! Thanks.

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