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Lemon Bunny Buns . . . Perfect For Easter Brunch!

Easter Bread Bunnies

I just adore Easter…because it means that Springtime is here and the weather is finally warming up! It also means (like most holidays) plenty of delicious food! :-) I’m always on the lookout for new recipes to try and serve on special days. Since any recipe with lemon as an ingredient is bound to catch my eye, when I saw these lemon brioche bread bunnies from BHG, I just had to give them a try!

They have the perfect hint of lemon with a perfect fluffy consistency, and are too cute for words! It wasn’t the easiest dough to make, but they came out perfectly. Just keep in mind that you have to make the dough the night before.

These little bunnies would make the perfect addition to your Easter Sunday brunch!

Lemon Bread Bunnies

Ingredients:

  • 2 packets (1/2 ounce) dry active yeast
  • 1/3 cup warm milk (around 110 degrees F.)
  • 1/3 cup warm water (around 110 degrees F.)
  • 4 cups all-purpose flour
  • 1.5 teaspoons salt
  • 4 eggs (room temperature)
  • 1/4 cup sugar
  • 2 tablespoons grated lemon zest
  • 1 cup butter (room temperature)
Lemon Bread Bunnies

Place the yeast, water and milk in your mixer bowl and allow the yeast to soften for about 10 minutes. Add the salt and flour, attach the dough hook, and mix on medium-low for about 2 minutes. Reduce the speed to low while you separate 1 of the 4 eggs. Add the yolk, the remaining 3 eggs, the sugar, the lemon zest and increase the speed to medium for 3 minutes. Refrigerate the unused egg white for later.

Lemon Bread Bunnies

Now reduce the speed to low and add the butter – just 2 tablespoons at a time! Wait for the butter to combine before adding more. The dough will start to soften as you add butter.

Lemon Bread Bunnies

Now increase the speed to medium-high and mix for about 10 minutes until the dough starts to pull away from the sides of the bowl.

Lemon Bread Bunnies

Transfer the dough to a greased bowl and cover with plastic wrap. Set the bowl in a warm place until it doubles in size – about an hour. After the dough has risen, slide a rubber spatula between the dough and bottom of the bowl (the dough will deflate a bit.) Cover the bowl and place in the fridge for 12-24 hours. It will continue to rise in the fridge a little bit.

Easter Bread Bunnies

Take the cold dough from the fridge, and pat it into a 6 inch by 12 inch rectangle. The more even you make the dough, the easier it will be to shape the bunnies later; but it doesn’t have to be perfect!

Lemon Bread Bunnies

Using a pastry cutter or a sharp knife, cut the rectangle into 18 squares.

Easter Bread Bunnies

Tear a small amount of dough off of each square, roll it into a ball, and shape the remaining square into an oval. Ideally, the ovals will be 3 inches tall and 2 inches wide. You should have 18 ovals and 18 dough balls, for the bunny noses!

Lemon Bread Bunnies

Using a pair of scissors, cut a slit on the top of the oval, about halfway through.

Lemon Bread Bunnies

Pinch the center of the bunny, right at the base of the slit. Pull the ears apart a little bit, flatten the dough, and shape a nice round face.

Lemon Bread Bunnies

Make a small divot for the nose with your finger, moisten it with a tiny bit of water, and stick on the noses. Now let the bunnies rise for 30-40 minutes. Place them in a 375 degree oven for 13-15 minutes, or until golden brown.

Easter Bread Bunnies

The bread is fluffy, delicious, and has a subtle lemon flavor that is heaven in your mouth! These cute little guys are definitely making an appearance next year too!

What’s your favorite Easter treat?

Easter Bread Bunnies

Easter Bread Bunnies

LEMON EASTER BUNNY BUNS

Jill Nystul
I just adore Easter…because it means that Springtime is here and the weather is finally warming up! It also means (like most holidays) plenty of delicious food! :-) I’m always on the lookout for new recipes to try and serve on special days. Since any recipe with lemon as an ingredient is bound to catch my eye, when I saw these lemon brioche bread bunnies from BHG, I just had to give them a try!
Prep Time 2 hours
Cook Time 40 minutes
Refrigerate 1 day
Total Time 2 hours 15 minutes
Course Side Dish
Cuisine American
Servings 18 rolls
Calories 221 kcal

Ingredients
  

  • 2 ½-ounce packets dry active yeast
  • 1/3 cup milk around 110 degrees F.
  • 1/3 cup water around 110 degrees F.
  • 4 cups all-purpose flour
  • 1.5 teaspoons salt
  • 4 eggs room temperature
  • 1/4 cup sugar
  • 2 tablespoons lemon zest grated
  • 1 cup butter room temperature

Instructions
 

  • Place the yeast, water, and milk in your mixer bowl and allow the yeast to soften for about 10 minutes.
  • Add the salt and flour, attach the dough hook, and mix on medium-low for about 2 minutes.
  • Reduce the speed to low while you separate 1 of the 4 eggs. Add the yolk, the remaining 3 eggs, the sugar, the lemon zest and increase the speed to medium for 3 minutes. Refrigerate the unused egg white for later. Refrigerate the unused egg white for later.
  • Now reduce the speed to low and add the butter – just 2 tablespoons at a time. Wait for the butter to combine before adding more.
  • Now increase the speed to medium-high and mix for about 10 minutes until the dough starts to pull away from the sides of the bowl.
  • Transfer the dough to a greased bowl and cover with plastic wrap. 
  • Set the bowl in a warm place until it doubles in size – about an hour. 
  • After the dough has risen, slide a rubber spatula between the dough and bottom of the bowl (the dough will deflate a bit). 
  • Cover the bowl and place in the fridge for 12-24 hours. It will continue to rise in the fridge a little bit.
  • Take the cold dough from the fridge, and pat it into a 6 inch by 12-inch rectangle.
  • Using a pastry cutter or a sharp knife, cut the rectangle into 18 squares.
  • Tear a small amount of dough off of each square, roll it into a ball, and shape the remaining square into an oval.
  • Using a pair of scissors, cut a slit on the top of the oval, about halfway through.
  • Pinch the center of the bunny, right at the base of the slit. Pull the ears apart a little bit, flatten the dough, and shape a nice round face.
  • Make a small divot for the nose with your finger, moisten it with a tiny bit of water, and stick on the noses. Now let the bunnies rise for 30-40 minutes. Place them in a 375 degree oven for 13-15 minutes, or until golden brown.

Nutrition

Calories: 221kcalCarbohydrates: 24gProtein: 4gFat: 11gSaturated Fat: 6gCholesterol: 63mgSodium: 300mgPotassium: 59mgFiber: 1gSugar: 3gVitamin A: 375IUVitamin C: 0.8mgCalcium: 19mgIron: 1.5mg


MORE IDEAS FROM

Food & Recipes

  • They need some eyes. Maybe you could add chocolate chips or dark M&M’s after they come out of the oven and cool a bit? And I’m not an expert on bunnies, but shouldn’t the nose be a little further down from the ears? LOL. They’re still cute as a button, though!

  • These are so cute.Ill probably save this for next year. Our heavy duty mixer doesn’t really work and we’re doing the family celebration a week later. Last year I made bunny bottom cookies for Easter. They were a hit.

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