Bunny Buns
These two-ingredient bunny buns are just the cutest, so simple to make and your family will love them this easter.
Why This Recipe Works
- 2 ingredient recipe
- No yeast or fancy bread making techniques needed
- Bunny buns are just the cutest!
Ingredients you will need
To make my bunny buns the two main ingredients you will need are:
- Plain yoghrt
- Self raising flour
A little salt to season and butter to grease your baking dish as well.
Ingredient Notes and Substitutes
- Self Raising Flour: This can be substituted for 1 cup of plain flour and 1 teaspoon baking powder. This recipe will also work with wholemeal flour and baking powder.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used macro organic butter, apple sauce, and cinnamon their range in this recipe.
Step by step instructions
Below are illustrated step-by-step instructions to make my Easter Bunny Bread Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Preheat your oven to 180 degrees Celsius, 360 degrees Fahrenheit.
Step one: Place yogurt, self-raising flour, and salt in a bowl. Combine well until the dough comes together in a ball. I use a kitchen stand mixer with a dough hook for this step, but a wooden spoon and some elbow grease will work well too!
If your dough is a little too wet add an extra tablespoon of flour.
Step two: On a dry floured surface. Divide the dough into 6 even pieces. (approx 70g each) From each of these 6 pieces you will be making a larger ball (45g ish) and 2 smaller balls (12g ish each). You don't have to use scales, but for the blog and making them even it was an easy way.
Step three: Grease a large ovenproof dish with butter (be generous)
Place the 6 larger balls evenly around the oven dish. These will be the bunny bun faces.
Step four: Roll the smaller balls into short stubby sausages, place them in pairs so that they touch the larger balls (these are the bunny ears)
Step five: Optional: (brush the bunny buns with a little melted butter)
Bake the bunny buns for 20 minutes.
Step six: Optional: Use an edible marker to add eyes and a mouth to your bunny buns!
Enjoy your bunny buns warm!
Top Tips
Here is how you can make these yogurt dough bunny buns perfectly every time!
- The dough is very easy to make, and as far as shaping goes you only need to know how to roll balls and sausages.
- These bunny breads are best eaten warm
- They are best eaten fresh, but you can quickly zap them in the microwave for 10 seconds to warm the next day.
- Edible markers: These are available from cake decorating places including spotlight.
FAQs
Yes, the dough can be made in advance and stored in the fridge wrapped in cling film for up to 3 days or frozen for up to 4 months. Bring to room temperature on the bench before shaping the dough.
Other Easter Recipes For You
- Mini egg cookies
- Bunny footprints
- Fresh Fruit Healthy Easter Eggs
- Coloured Eggs
- Easter bunny cupcakes
- Easter popcorn
- Cloud eggs
- Easter bunny cookies
Bunny Buns
RATE THIS RECIPE
Equipment
- 1 Kitchen Mixer optional
- 1 Dough hook optional
Ingredients
- 1 cup plain yoghurt 270g
- 1 cup Self raising flour 150g
- ¼ teaspoon salt
- butter for greasing
Instructions
- Preheat your oven to 180 degrees Celsius, 360 degrees Fahrenehit.
- Place yoghurt, self-raising flour and salt in a bowl. Combine well until the dough comes together in a ball. I use a kitchen stand mixer with a dough hook for this step, but a wooden spoon and some elbow grease will work well too!If the dough is a little too wet to work with add an extra tablespoon of flour.
- On a dry floured surface. Divide the dough into 6 even pieces. (approx 70g each) From each of these 6 pieces you will be making a larger ball (45g ish) and 2 smaller balls (12g ish each)
- Grease a large oven proof dish with butter (be generous)
- Place the 6 larger balls evenly around the oven dish. These will be the bunny bun faces.
- Roll the smaller balls into short stubby sausages, place them in pairs so that they touch the larger balls (these are the bunny ears)
- Optional: (brush the bunny buns with a little melted butter)
- Bake the bunny buns for 20 minutes.
- Enjoy your bunny buns warm!Optional: Use an edible marker to add eyes and a mouth to your bunny buns!
Notes
- The dough is very easy to make, and as far as shaping goes you only need to know how to roll balls and sausages.
- These bunny breads are best eaten warm
- They are best eaten fresh, but you can quickly zap them in the microwave for 10 seconds to warm the next day.
- Edible markers: These are available from cake decorating places including spotlight.
- The dough can be made in advance and stored in the fridge wrapped in cling film for up to 3 days or frozen for up to 4 months. Bring to room temperature on the bench before shaping the dough.
- Self Raising Flour: This can be substituted for 1 cup of plain flour and 1 teaspoon baking powder. This recipe will also work with wholemeal flour and baking powder.
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