Ingredients

The following ingredients have 4 Servings
  • 2 1/4 teaspoons (7 grams) active dry yeast
  • 1 1/4 cups (300 milliliters) lukewarm milk (105-115˚F (40-46˚C))
  • 4 cups (500 grams) all-purpose flour
  • 2 tablespoons (25 grams) granulated sugar
  • 1 teaspoon salt
  • 3 tablespoons (45 grams) unsalted butter (softened at room temperature)
  • 6 eggs
  • 1 egg yolk
  • 1 tablespoon (15 milliliters) water
  • 18 chocolate chips or raisins

Instruction

  • In a small bowl, sprinkle the yeast over the lukewarm milk. Stir to combine and let sit until frothy, about 10 minutes.
  • In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt.
  • Mix in the yeast with milk and the softened butter to create a soft dough. If too dry and crumbly after a few minutes of mixing, add a little more milk. If too wet and sticky to handle, add a little more flour.
  • On a lightly floured surface, knead the dough until smooth and elastic.
  • Place the dough in a large bowl, cover, and let rise at room temperature until doubled, 1-2 hours.
  • On a lightly floured surface, punch down the risen dough and divide into 6 equal pieces. Form each piece into a smooth ball, cover, and set aside for 5-10 minutes.
  • Line two baking sheets with parchment or lightly grease. Preheat oven to 375˚F (190˚C). Wash the eggs if not already prepped and dry.
  • Roll one of the balls into an oval, about 7 inches (18 centimeters) long.
  • At the top of the oval, cut a 2 inch (5 centimeter) long slit down the center.
  • Make two more cuts 1 inch (2.5 centimeters) to the left and right of the center cut. Continue to cut down about 2 inches (5 centimeters) slightly angled out to form the arms.
  • Place an egg in the bottom third of the oval. Fold the arms over the bottom third of the egg. Gently separate the ears.
  • Transfer to the prepared baking sheet. Repeat with remaining balls of dough and eggs, placing them about 2 inches (5 centimeters) apart on the baking sheet. Cover and let rest until puffy, about 30 minutes.
  • In a small bowl, beat together the egg yolk and water.
  • Place two chocolate chips or raisins on the face for the eyes and another under the eyes for the nose.
  • Use a toothpick or a small knife to draw or cut thin whiskers on each side of the nose and marks on the paws.
  • Brush the top of each bunny with the beaten egg.
  • Bake in preheated oven until golden, 15-20 minutes.
  • Serve warm from the oven.