Bunny Buns

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These two-ingredient bunny buns are just the cutest, so simple to make and your family will love them this easter.

A bread roll baked into the shape of a bunny face with 2 ears.

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.

The ingredients to make bunny buns laid out on a bench top with text overlay.

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.

Two photo collage shwoing yoghurt dough coming together in a kitchen mixer.

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.

6 large and 12 small dough ba;;s on a floured bench with a set of kitchen scales

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)

6 bunny buns in an oven proof dish ready to go in the oven.

Step five: Optional: (brush the bunny buns with a little melted butter)

Bake the bunny buns for 20 minutes.

Six bunny buns in a white enamel dish being brushed with melted butter.
Golden baked bunny buns in a white enamel cast iron dish.

Step six: Optional: Use an edible marker to add eyes and a mouth to your bunny buns!

Bunny buns decorated with edible markers to look like Miffy.

Enjoy your bunny buns warm!

6 bunny buns on crinkled white parchment paper.

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.
A bread roll decorated to look like a rabbit beng held above a tray of other golden baked rabbit breads.

FAQs

Can you make yogurt dough in advance?

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

Six bunny buns and 2 felted orange carrots on a white bench top.

If you made my Bunny Bun Recipe  or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
  •  FOLLOW ME on FACEBOOK,  INSTAGRAM,  PINTEREST to see more kid-friendly food and what I’m getting up to.
A bread roll baked into the shape of a bunny face with 2 ears.

Bunny Buns

Two ingredient bunny buns, a fun easter bread, no yeast or special bread-making techniques required, your family will love them.
Print Pin Rate
Course: Baking
Cuisine: New Zealand
Keyword: bunny buns, easter bunny buns, easter bunny bread, yogurt dough
Servings: 6 buns
Calories: 96kcal

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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.

Nutrition

Serving: 1bun | Calories: 96kcal | Carbohydrates: 16g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 109mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Calcium: 40mg | Iron: 1mg

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