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–+ servings
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.
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Course: Baking
Cuisine: New Zealand
Keyword: bunny buns, easter bunny buns, easter bunny bread, yogurt dough
Servings: 6 buns
Calories: 96kcal

RATE THIS RECIPE

4.75 from 8 votes

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