Greek Easter Bunny Bread
Have a little fun this Easter with this delightful Greek Easter bread recipe by Chef Giorgos Tsoulis that comes in a creative bunny shape. It’s the perfect recipe to make with your little ones.
Ingredients · Servings 3
- 40 g granulated sugar
- 100 ml full fat milk
- 10 g active dry yeast
- 250 g all-purpose flour
- 50 g butter (melted)
- 2 egg yolks
- 1 pinch of salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- extra virgin olive oil
- almonds
- raisins
- 2 egg yolks (diluted in a little water, for egg wash)
Method · 1 h 40 min
- Preheat the oven to 180° C/356° F, fan assisted.
- In a mixing bowl, add the sugar, milk and yeast. Mix with a hand whisk and set aside for 5 minutes so the yeast can activate.
- Then add the flour, butter, eggs, salt, cinnamon and cloves. Beat on medium speed, using the whisk attachment, until you create a smooth dough.
- Transfer to a bowl brushed with olive oil. Cover the bowl with cling film and set it aside for 45 minutes to rise.
- To make the Easter bunny, you will need to divide the dough into 8 pieces - 1 large piece of dough for the body, 1 smaller piece for the head and 6 even smaller pieces to make the hands, feet and bunny ears. Shape each piece of dough into round balls.
- Place the large ball of dough in a baking pan. This will be the body. Place the smaller ball at the top as the head. Place 4 even smaller balls of dough on the top and bottom sides of the body to create the hands and legs. And finally, shape the 2 last small balls of dough into bunny ears and place them on top of the head.
- Create the eyes with 2 raisins and create the mouth with an almond. Repeat the same process for the rest of the dough.
- Brush the dough with the egg wash and bake for 15-20 minutes, until golden brown.