- 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
Fresh herbs like basil or parsley
Edible ink marker
Instructions (Makes 12-15 servings)
- Proof your yeast: Microwave your milk for 1 minute, then add pineapple juice and yeast. Stir and set aside for 10 minutes until frothy.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool bunnies on a wire rack.
- 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