✅ Baking yeast Easter bunnies - including two recipes with a vegan version

1. Recipe: Bake small, round Easter bunnies
2. Recipe: Bake a yeast plaited Easter bunny
Prepare the vegan yeast dough

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Baking delicious Easter bunnies is definitely one of the most popular Easter traditions. Just how they smell… and taste. Delicious! The best thing about it: you can really let your creativity run free and create rabbits in different shapes. Sweet or savory, as rolls or biscuits, in the shape of a snail or rather as a plait - Easter time is baking time! We have already given you some great recipes for Easter bunnies and we hope you have enjoyed them very much. Today we would like to show you how to bake atmospheric, delicious yeast Easter bunnies in a really easy and fun way.

Baking cute Easter bunnies with yeast

1. Recipe: Bake small, round Easter bunnies

For these super cute bunnies you will also need a pair of scissors to shape the ears and a toothpick to secure the eyes. It is a very simple recipe that anyone can make and is also suitable for baking with children. The little ones not only have a lot of fun with the whole preparation, but especially when the finished baked Easter bunnies are taken out of the oven.

Warm and crispy, these Easter bunnies simply taste heavenly

The ingredients:

1 1/2 cups lukewarm water
Pack of baker's yeast (we recommend organic and gluten-free)
1 1/2 tbsp (kosher) s alt
8 large room temperature eggs, lightly beaten
1/2 cup honey
1 1/2 cups uns alted butter, melted
7 1/2 cups all-purpose flour

Important note: Below you will also find the full recipe for the alternative vegan yeast dough. You can then use this to prepare your vegan yeast Easter bunnies.

The preparation:

Prepare the yeast dough

Mix the yeast, s alt, eggs, honey and melted butter with the water in a large bowl. Fold in the flour with a spoon until all the flour is incorporated. Cover (not airtight) and leave at room temperature for about two hours.
Note: Sometimes the initial rise in yeast dough with so many cold eggs can be quite steep be slow, especially if the water isn't warm enough. It is therefore recommended that the eggs are first left at room temperature or before adding the flour to the egg/butter/water mixture, it is sufficiently warm but not hot.
The yeast dough can be used as soon as it is chilled. This dough is way too sticky to use after the initial rise, but once chilled (at least overnight in the fridge) it's very easy to work with. The dough can be stored in the fridge for up to 5 days.

Shape the little bunny ears with the scissors

Prepare the yeast Easter bunny

Preheat the oven to 170°C and line baking sheets with parchment paper. Remove the dough from the fridge, first divide it in two and roll into balls on a lightly floured surface. Then form 14 ovals of the same size from the dough and cut the rabbit ears off each one with sharp scissors. The ears should be a bit thicker. If they are too thin, they won't get a nice shape when baked.
Gently brush the rabbits with egg glaze (egg beaten with water) and carefully poke their eyes with a toothpick.
Note: Use the blunt end of the toothpick to shape the ear indentations.
Place the baking sheet in the fridge for 15 minutes (this will help the bunnies hold their shape) and then bake the bunnies for about 15 minutes until golden brown.
Let the finished bunnies cool down a bit on the baking tray. If desired, brush them lightly with melted butter using a pastry brush and then roll in granulated sugar or dust lightly with powdered sugar. Consider re-piercing the eye holes after they come out of the oven and rolling them in sugar.

A delicious surprise for Easter brunch

2. Recipe: Bake a yeast plaited Easter bunny

You can of course also prepare these original bunnies with the ingredients mentioned above. However, we would like to suggest a slightly different recipe for it. Have fun preparing!

Shape the Easter bunny like a yeast plait

The ingredients:

3 cups all-purpose flour
2 1/2 tsp instant dry yeast
1 cup of warm water
1/4 cup vegetable oil
2 eggs
1 tablespoon granulated sugar
2 tbsp soft butter
1 tablespoon coarse sea s alt
1 tsp s alt

The preparation:

Pour warm (not hot) water into the bowl of a stand mixer fitted with the dough hook attachment. Add yeast, sugar, s alt, oil and flour. Knead on low to medium speed until a smooth dough forms, about 4 minutes. The dough should be thick yet soft and only slightly sticky. If it pulls away from the sides of the bowl, it's done.
Place the batter in a greased bowl and turn to coat all sides. Cover the bowl with plastic wrap and place in a warm environment to allow the dough to rise.
Once it has doubled in size, gently press down to remove air bubbles. Take the dough out of the bowl, place it on a lightly floured surface and divide into 6 equal pieces.
Preheat the oven to 180ºC. Line a baking tray with baking paper or lightly grease it.
Form each piece of dough first into a ball and then into a roll. Take a 1/2 inch piece from the end of each roll and roll into a ball for the tail. Then fold each roll in half and loosely spiral twice to form the body of the bunny(s).

Children also have a lot of fun shaping these Easter bunnies

Place each dough bunny on the baking sheet and press down each overlapping ear a little to prevent it from rising too high while baking. To make the bunny tail, press the ball of dough into the folded end of the twist. Let the shaped bunnies rise for about 5-10 minutes.
Glaze the tails with egg glaze and sprinkle with coarse sea s alt.
Bake the bunnies until the tops are golden brown and the edges look baked, about 25 minutes. Remove the bunny rolls from the oven and brush some butter on each warm bunny. Done!

The bunny tails are highlighted with the sprinkled sea s alt

Depending on your taste, you can prepare the Easter bunnies even more heartily

Or shape them as snails

In all cases they look incredibly great and of course they taste great too

Prepare the vegan yeast dough

For both of the above recipes as well as for all possible forms of baked Easter bunnies, you can alternatively use this vegan yeast dough. Of course, it tastes great not only for vegans, but for everyone. Try it yourself!

The ingredients:

2 1/2 cups (550ml 550g) plant-based milk, lukewarm
2 tsp brown sugar
80 g fresh yeast or 4 tsp active dry yeast or instant yeast
7 cups all-purpose flour
4 tsp baking powder
3 tsp s alt
1/2 tsp lemon juice
5 tbsp oil

Preparing simple yeast dough for vegans

The preparation:

Note: If you use instant yeast, mix it directly with flour. For other types of yeast, combine lukewarm milk with sugar and yeast in a small bowl and let stand 10 minutes until yeast is activated. The yeast becomes frothy and begins to expand.
Place the yeast mixture in the bowl of your food processor or blender along with the remaining ingredients. Mix well until a soft dough forms, similar to pizza dough. If the batter seems too dry, add a little more non-dairy milk or water. If it's too soft, just add a little flour.
Let the dough rise in the warm kitchen for about 15-20 minutes covered with foil and use immediately if desired.