Last year I made some bunny buns for Easter. I loved how they came out and I wanted to make something similar this year. Rather than use the same recipe, I tried modifying a 30 minute yeast roll recipe. I also wanted to see if I could fix the ears of my bunnies so that they didn’t stick up so much.
I kept coming across this image for what I thought were bunny shaped breads. After some research, I realized they were actually Japanese manju. The pastry dough doesn’t rise as much, making it easier to shape the ears.
My first attempt, I tried to make deep indent for the ears, but didn’t make complete cuts, wanting the ears to stay on the body. Unfortunately, once they baked, the dough rose too much, and the ears completely disappeared. I tried a few more things, but determined it just wasn’t possible to imitate the Japanese pastries look with the bread since the bread rises too much.
So I had to go back to my original method. They are still pretty cute in my opinion. These are easy to make and are perfect for Easter Sunday. The yeast does not have as much time to rise as a regular bread recipe, so the dough is a little sweeter and has a little bit of a yeasty taste to it, but it’s still good. Since the dough was already sweet, I brushed the tops with honey too after they were done baking.
Last time, I stuck sprinkles in for the eyes. This time, I decided to try something else. I used thin chopsticks with a round tip to poke eyes into the finished baked breads.
One Hour Honey Bunny Buns
These cute bunny buns are easy to make and only take an hour. They’re the perfect buns for Easter dinner!
- 1 cup plus 2 Tbsp warm water about 100°F
- 1/3 cup oil
- 2 tbsp active dry yeast
- 1/4 cup sugar
- 1 tsp salt
- 1 egg
- 3 1/2 cups bread flour
- 1/3 cup of honey warmed
- In your stand mixer, combine the water, oil, yeast, and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg, and flour and knead the dough for six minutes with dough hook on medium to high speed.
- Preheat oven to 400°F. Form dough into 24 balls and place on cookie sheets lined with silpat mats. Shape each ball into an oval shape, with one end (where face will be) thinner than the other end of egg/oval shape. Allow to rest for 15 minutes, until dough has risen at least 1 1/2 times original size.
Take sharp kitchen scissors, and cut ears (see the photo from the post) from the more narrow/thinner end. Make sure you make the ears very deep cuts, almost to the bottom of the dough, otherwise the ears will lose their shape during baking. Bake for about 11-13 minutes at 400°F or until tops turn golden brown.
While buns are cooling, brush tops with warm honey. Use chopsticks with round tip to poke eyes into the face of bunnies.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.