Easter Bunny Bread is the most adorable and delicious addition to your Easter table—and it’s easier to make than you might think. You can shape it from homemade bread dough or use thawed frozen dough for a quick shortcut.
In our family, Bunny Bread is a beloved tradition; the kids often look forward to it more than their Easter baskets. My sesame semolina dough makes a lovely bunny, but any good bread dough will work. This post includes clear shaping instructions and photos to guide you.
Make a playful centerpiece for your Easter gathering with a soft, golden bread shaped like a bunny. It’s a fun project for kids and adults alike—and a great way to present dip and vegetables in a festive way.
This charming bread works well for Easter, a bunny-themed birthday, or any gathering where a whimsical appetizer would be welcome. Don’t be intimidated by shaping the dough—no sculpting skills required. Follow the step-by-step directions and you’ll have a bunny in no time.
I usually start with about two pounds of dough (one easy option is a semolina-based dough), but you can use any standard bread dough or two 1-pound loaves of frozen dough thawed according to package directions. The process is straightforward when broken into steps—see the photos and follow along.
Bunny Shaped Bread
Despite its impressive appearance, Bunny Bread is easy to assemble if you follow the sequence below. Gather your ingredients and tools, then shape the dough step by step.
Ingredients
- Frozen bread dough or 2 pounds homemade bread dough
- 1 egg (or egg replacement), beaten, for brushing
- Raisins, dried cranberries, currants, or dried cherries (for eyes)
- Sliced or slivered almonds
- For serving (optional): favorite dip and assorted raw vegetables—carrots, cucumbers, radishes, broccoli, bell peppers, cauliflower, sugar snap peas, etc.
You can use your preferred homemade dough—semolina or an all-purpose white dough— or thawed frozen dough. For serving, choose a dip you enjoy: a dill-pickle dip, French onion dip, hot corn dip, or a garlic-artichoke spread are all delicious options.
Line the bunny’s belly with red or green leaf lettuce or butter lettuce if you plan to place dip directly into the bread. These lettuces have a soft, ruffled look that frames the bowl nicely. Crisp lettuces like iceberg or romaine are more likely to tear and won’t ruffle as well.
Equipment
- Bench knife or sharp chef’s knife
- Ramekin or small bowl for the dip
- Small sharp knife for scoring
- Half sheet pan or baking sheet
- Parchment paper or silicone baking mat
- Pastry brush for egg wash
For assembly, use a small ramekin to mark the belly space: invert the ramekin on the rise bread and cut just through the top layer to mark the outline. Remove the interior dough to create a well for the bowl or to line with lettuce.
Look how easy it is to make Easter Bunny Bread!
If you love this Bunny Bread, try these other Easter favorites
Ham and Cheese Croissants
Old Fashioned Ham Balls
Hot Ham and Cheese Rolls
Easy Carrot Cake Recipe
Whole Cherry Clafoutis
Bunny Bread
To Shape the Bunny Bread
1. Divide your dough into two roughly equal pieces (about 1 pound each). Set one piece aside.
2. From the second piece, cut off about 1/4 and roll that portion into a ball. Flatten it slightly on a parchment-lined baking sheet to form the head.
3. Roll the remaining 3/4 of that second piece into a larger ball and flatten into an oval about 6 inches across for the body. Place the body below and touching the head.
4. Divide the first reserved ball of dough into four equal pieces. Roll two of those into long ropes (about 15 inches), then fold each rope in half and position them beside the head as ears, tucking the ends under slightly.
5. Use one of the remaining balls to make the back paws: split it into two, roll into balls, and place them at the base of the body. Score two slits at the outer edges of each back paw to indicate toes.
6. Divide the final piece of dough into three parts. Roll two of them into balls and press them against the upper sides of the body for front paws. Use a small portion of dough to form a tiny nose on the head, and split the last bit into two small cheek pieces to place just under the nose.
7. Cover loosely with plastic wrap and let the bunny rise in a warm place until puffy and nearly doubled, about one hour.
To Bake the Bunny Bread
- Preheat the oven to 350°F (175°C).
- Remove the plastic wrap, brush the whole bunny lightly with beaten egg, and press two pieces of dried fruit into the head for eyes.
- Bake about 30 minutes, until the bread is a warm golden brown.
- Let the bunny rest on the pan for 10 minutes, then transfer to a cooling rack to cool completely.
To Serve the Bunny Bread
- Place the cooled bunny on a serving platter or the same sheet pan you baked it on.
- Cut a hole in the belly to fit the ramekin you’ll use for dip, or scoop out the center and line it with lettuce.
- Set the bowl of dip into the hollowed space and arrange vegetable sticks and florets around the bunny for a colorful display.
- Serve and enjoy—make sure to stand close to the ears so you can snag one first!
Notes
If you prefer, line the cavity in the bunny’s belly with lettuce leaves and spoon the dip directly into the bread. We usually place a bowl inside the bread so any leftover dip is easy to salvage and to keep the bread from getting soggy if you expect leftovers.
Easter Bunny Bread
Rebecca Lindamood
Ingredients
- 2 pounds homemade bread dough [or 2 loaves frozen bread dough, 1 pound each, thawed]
- 1 egg beaten
- 2 pieces of dried fruit raisins, currants, cherries, blueberries, etc…
- 2 slivered almonds
For serving:
- Your favorite dip
- Vegetable sticks or florets carrots, celery, cucumbers, pea pods, cauliflower, broccoli, etc…
Instructions
To Shape the Bunny Bread
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Cut your ball of dough into two pieces that are approximately 1 pound each.
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Set one piece aside.
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Cut about 1/4 off of the remaining hunk of dough.
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Roll the piece into a ball and then flatten slightly on a parchment or silpat lined cookie sheet to form the bunny’s head.
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Roll the other 3/4 of the dough piece into a ball and flatten into a large oval that is about 6-inches across. This will be the bunny’s body.
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Place the body directly below (and in contact with) the head on the cookie sheet.
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Cut the second dough ball into four equally sized pieces and roll into balls.
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Roll two of the pieces into long, snaky ropes (about 15 or so inches long) and then fold the ropes in half.
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Place on either side of the head as ears and tuck the ends slightly under the head.
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Take a third dough ball, split into two equally sized pieces and roll into balls.
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Position one ball on either side of the base of the bunny’s body like back paws.
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Use a bench knife or butter knife to cut two slits at the outside edges of the back paws to form bunny toes.
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Divide the last remaining portion of bread into 3 equally sized pieces.
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Roll two of the pieces into balls and place against either side of the upper third of the bunny’s body to serve as front paws.
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Take the remaining dough and cut off 1/4 of the dough.
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Roll the tiny piece into a ball and position on the bunny’s head to serve as the nose.
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Cut the final piece of dough into two equal pieces and roll those pieces into balls for the bunny’s cheeks. Position them under the nose.
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Cover loosely with plastic wrap and let rise until puffy and almost doubled in bulk (about an hour in a warm room).
To Bake the Bunny Bread
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Preheat oven to 350°F.
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Remove plastic wrap, brush lightly with beaten egg and push two pieces of dried fruit into the bunny’s head for its eyes.
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Bake for about 30 minutes, or until the bunny is golden brown.
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Let rest on the pan for 10 minutes before transferring to a cooling rack to cool completely.
To Serve the Bunny Bread
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Transfer the cooled bunny bread to a serving platter or return to the sheet pan on which you baked it.
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Cut a hole equal to the size of the bowl you will use for your dip from the belly of the bunny.
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Nestle the bowl of dip into the space you made in the bunny bread.
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Arrange vegetable sticks and crudités around the bunny and serve!
Notes
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.
Originally posted April 22, 2011. Text, photos, and tutorial video updated in subsequent years.