German Easter bread comes in many shapes in sizes. This recipe features yeast dough Easter bunnies that are easy to make and are the perfect addition to your Easter brunch buffet or breakfast.
The adorable bunnies also make a great edible gift for everyone who loves home baked pastries.
If you are planning your German Easter holiday meals check out this recipe for Senfeier, the perfect dish for Maundy Thursday.
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The German word for Easter bunny is Osterhase.
Ingredients
The ingredients for these yeast dough bunnies are simple and you might have them already at home.
- 5 cups all-purpose flour
- 1 cup sugar
- 1 tbsp. yeast
- 1 ½ cups milk, lukewarm
- 1 tbsp. vanilla sugar or 1 tsp. vanilla extract
- 7 tbsp. butter, soft
- ½ tsp. salt
- 2 eggs
- 12-14 raisins
- 2 tbsp. hot water
See recipe card for quantities.
Variations
Try these variations you might like them.
- Glaze - brush the baked bunnies with chocolate or lemon glaze right after baking.
- Chocolate chips - add 1 cup of mini chocolate chips to the dough during the kneading process.
- Dried fruit - add 1 cup of finely chopped dried fruit or raisins to the dough during kneading process.
Equipment
It is the easiest to knead this large amount of dough with a stand mixer. But you can also knead the dough by hand.
Storage
The pastry is best enjoyed freshly but can be stored for about 2-3 days. The pastry freezes well. Allow to thaw at room temperature and place into the microwave for 30 minutes before enjoying.
Top Tip
Slice the bunnies lengthwise into halves and spread butter and jam on them.
Serve with
Enjoy with a cup of tea, coffee or hot chocolate.
Video Tutorial
Recipe
German Easter Bread Bunnies
Ingredients
- 5 cups all-purpose flour
- 1 cup sugar
- 1 tbsp. yeast
- 1 ½ cups milk lukewarm
- 1 tbsp. vanilla sugar or 1 tsp. vanilla extract
- 7 tbsp. butter soft
- ½ tsp. salt
- 2 eggs
- 12-14 raisins
- 2 tbsp. hot water
Egg wash
- 1 egg
- 1 tbsp. milk
Instructions
- Sieve flour into a stand mixer bowl. Form a well in the middle of the flour.
- Add 2 tbsp. sugar, the yeast and ⅓ cup lukewarm milk to the well and mix while incorporating a little bit of flour from the rim of the well.
- Use a clean kitchen towel or plastic wrap to cover the bowl. Allow to sit for about 15 minutes.
- In the meantime, place raisins into a tiny bowl or shot glass and cover with hot water.
- Cover the well with some flour and add the remaining ingredients.
- Knead on low for about 5 minutes and on medium-high for another 3-5 minutes until a smooth dough forms.
- Cover the bowl again and allow the dough to raise for about 90 minutes.
- Place the dough on a slightly floured working space and knead briefly and divide in 12 equal sized pieces.
- Shape each piece to a ball and place onto a slightly floured area.
- Start shaping each piece to a bunny. (See video tutorial)
- Place on with parchment paper lined baking sheets. Cover with a clean kitchen towel and allow to raise for about 15 minutes.
- Whisk egg and milk to a smooth consistency and brush each bunny with the mixtures. For the bunny eye press a raisin into the dough.
- Bake in a to 350 °F preheated oven for about 10 - 15 minutes.
Nutrition
More German Easter Recipes
- Easter Amerikaner Cookies
- German Easter Bread
- Easter Lamb Cakes
- Osterfladen Easter Bread
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