Photo by Maile Crewdson


  • 1 1/2 cups whole milk
  • 1/2 cup pineapple juice
  • 1 Tbsp active dry yeast
  • 6 Tbsp unsalted butter, melted
  • 1 egg, room temperature
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 5 1/4 cups all-purpose flour 


Parchment paper
Baby carrots 
Fresh herbs like basil or parsley
Edible ink marker

Instructions (Makes 12-15 servings)

  1. Proof your yeast: Microwave your milk for 1 minute, then add pineapple juice and yeast. Stir and set aside for 10 minutes until frothy. 
  2. In the bowl of a stand mixer, whisk together melted butter, egg, sugar, then the foamy yeast mixture and salt. Switch to the bread hook attachment and add in your flour, one cup at a time.
  3. With your mixer, knead your dough for 3 minutes. Alternatively, you can knead your dough by hand or with a wooden spoon, pressing hard and folding the dough onto itself, for 10-12 minutes. The dough should be tacky and kinda sticky. If it’s too sticky (like glue), add in more flour, 1 tablespoon at a time, and continue kneading until it firms up.
  4. Let it rise: Place dough in a well-oiled bowl and cover with a damp, clean dishtowel. Set in a nice warm spot on the counter and let the dough rise until doubled, about 45 minutes to an hour.
  5. As soon as the dough has risen, dump it out onto a clean, lightly floured surface. Punch down and fold onto itself a couple of times.
  6. Line baking sheets with parchment paper and shape your bread bunnies. Do this by pinching out small pieces of dough and rolling them in the palm of your hand, until a circle shape emerges. Typically, I make my bunny head about 1 inch, the body 2-3 inches, and then play with the amount for the ears and feet. There are no “perfect” bunnies, so have fun. 
  7. Press 1-2 baby carrots on each bunny’s belly. Next, lay a thin, rolled piece of dough on each side of the bunny, creating “arms” to hold the carrots in place.
  8. After you’ve finished shaping your bread bunnies, cover with plastic wrap and set on the counter to rise 20-30 minutes while you preheat your oven to 375 degrees. 
  9. Bake your bread bunnies at 375F for about 13-15 minutes until golden brown on the outside and cooked through (about 200 degrees internal temperature.) If the bunnies are browning too quickly, cover them with aluminum foil and continue baking.
  10. Cool bunnies on a wire rack. 
  11. Using an edible marker, draw little faces. Tear off pieces of fresh herbs and tuck them under carrots. Tip: If baked carrots are too brown or hidden, replace them with fresh baby carrots. Enjoy your bunny bread with butter, or use it for festive spring sandwiches!

Maile Crewdson is a Maui mom of three young keiki. She specializes in baking allergy-friendly cakes and malasadas. Find her on Instagram: @littlemauifamily @cyrusbakingco