This bunny bread is a tradition in our family, I only make it around Easter and the kids absolutely love it!! The dough is super simple to make which is a bonus, I always serve this with store bought dip because as much as I love spending time in the kitchen I love short cuts even more!!

You can use any veggies you like, I opted for my family’s favourites and also because I wanted to create a colorful spread.

I love traditions, I love creating them with my family. We spend most of our time bonding in the kitchen from bunny bread to cupcakes, tasting frosting and having food fights – as in fighting in who gets the last piece 🤣.

What are your family traditions?

Here is how you can make this adorable Easter bunny bread.


For bread

4 cups bread flour

2 cups semolina

3 teaspoons instant yeast

3 teaspoons salt

4 tablespoons sugar

4 tablespoons vegetable oil

2 cups lukewarm water


1 egg beaten

2 pieces of raisins, for the bunny’s eyes

2 flaked almonds, for the teeth

For serving

Your favorite dip, I used Lancewood dip and top

Baby carrots, cucumbers, red and yellow pepper etc.


1. Add all ingredients to a large mixing bowl and stir together with a wooden spoon until you form a dough. Let the dough rest for 30 minutes, covered with a clean towel.

2. Turn out onto a lightly floured counter top and knead until smooth and elastic, about 10 minutes. Transfer dough to a clean bowl, cover with a damp towel and let rise in a warm, draft-free place until doubled in size, about 2 hours.

3. Cut your ball of dough into two equal pieces, set one piece aside.

4. Cut about 1/4 off the dough and roll the piece into a ball and then flatten slightly and place on a prepared baking tray to form the bunny’s head.

5. Roll the other 3/4 of the dough piece into a ball and flatten into a large oval, this will be the bunny’s body.

6. Place the body directly below the head on the baking sheet

7. Cut the second dough ball into four equally sized pieces and roll into balls. Roll two of the pieces into long, ropes and then fold the ropes in half. Place on either side of the head as ears and tuck the ends slightly under the bunny’s head.

8. Take a third dough ball, split into two equally sized pieces and roll into balls. Position one ball on either side of the base of the bunny’s body, these are the bunny’s back paws.

9. Divide the last remaining portion of bread into 3 equally sized pieces. Roll two of the pieces into balls and place against either side of the upper third of the bunny’s body to serve as paws.

10. Take the remaining dough and cut off 1/4 of the dough. Roll the tiny piece into a ball and position on the bunny’s head to serve as the nose.

11. Cut the final piece of dough into two equal pieces. Roll those pieces into balls and position under the nose for the bunny’s cheeks.

12. Cover loosely with a kitchen tow and let rise until almost doubled in size.

13. Preheat oven to 170°c. Remove kitchen towel, brush lightly with beaten egg and push the two pieces of dried fruit into the bunny’s head for it’s eyes. Bake for about 30 minutes, or until the bunny is golden brown.

14. Let rest in the pan for 15 minutes before transferring to a cooling rack.

15. Transfer the cooled bunny bread to a serving platter. Cut a hole equal to the size of the bowl you will use for your dip from the belly of the bunny. Set the bowl of dip down into the bunny bread. Arrange vegetable sticks and crudites around the bunny and serve!

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