Bunny Buns (Print version)
Soft yeast Bunny Buns shaped with little ears and tails, baked until golden, and brushed with honey butter.
# Ingredients:
For the dough
01 -
1 cup (240 ml) whole milk, warmed to 105°F-110°F
02 -
2 1/4 teaspoons active dry yeast
03 -
1/4 cup (50 g) granulated sugar
04 -
1 large egg, room temperature
05 -
4 tablespoons (56 g) unsalted butter, softened
06 -
3 to 3 1/4 cups (375-405 g) all-purpose flour, plus more as needed
07 -
1 teaspoon fine salt
08 -
1 teaspoon vanilla extract, optional
For finishing
09 -
1 large egg beaten with 1 tablespoon milk, for egg wash
10 -
2 tablespoons (28 g) unsalted butter, melted
11 -
1 tablespoon honey
12 -
Coarse sugar for sprinkling, optional
# Instructions:
01 -
Stir the warm milk, yeast, and 1 tablespoon of the sugar together in a large bowl. Let stand for 5-10 minutes, until foamy on top.
02 -
Add the remaining sugar, egg, softened butter, 3 cups flour, salt, and vanilla if using. Mix until a shaggy dough forms, then knead for 6-8 minutes until smooth and elastic. Add only enough extra flour to keep it workable.
03 -
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 60-90 minutes, until doubled.
04 -
Turn the dough onto a lightly floured surface and divide it into 12 equal pieces. Pinch a small marble-size piece from each portion for the tail.
05 -
Roll each larger piece into a 12-inch rope. Bend it into a U shape, twist the top twice, and leave the tips pointing up as ears. Roll the small piece into a ball and press it into the lower loop as the tail.
06 -
Arrange the shaped buns on parchment-lined baking sheets. Cover loosely and let rise for 25-35 minutes, until puffy but still clearly shaped.
07 -
Heat the oven to 375°F. Brush the buns with egg wash and sprinkle with coarse sugar if using. Bake for 15-18 minutes, until golden brown.
08 -
Stir the melted butter and honey together. Brush over the warm buns, then let them cool for at least 10 minutes before serving.
# Good to know:
01 -
The total time includes about 1 hour 30 minutes of rising.
02 -
Best served warm on the day they are baked.
03 -
Chill shaped buns overnight for an easier Easter morning bake.