Greek Easter Bunny Bread

Have a little fun this Easter with this delightful Greek Easter bread recipe by Chef Giorgos Tsoulis that comes in a creative bunny shape. It’s the perfect recipe to make with your little ones.





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Greek Easter Bunny Bread
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Easter bread should not only be delicious but also a feast for the eyes and a delight for the small ones.

Course Pastry Cuisine Greek

Prep Time 35 minutes minutes Cook Time 20 minutes minutes Waiting Time 45 minutes minutes Total Time 1 hour hour 40 minutes minutes

Servings 3 pieces

Author Giorgos Tsoulis


Ingredients 40 g granulated sugar 100 ml full fat milk 10 g active dry yeast 250 g all-purpose flour 50 g butter melted 2 egg yolks 1 pinch of salt 1 teaspoon ground cinnamon ¼ teaspoon ground cloves extra virgin olive oil To serve: almonds raisins 2 egg yolks diluted in a little water, for egg wash Metric – US Customary
Instructions Preheat the oven to 180° C/356° F, fan assisted. In a mixing bowl, add the sugar, milk and yeast. Mix with a hand whisk and set aside for 5 minutes so the yeast can activate. Then add the flour, butter, eggs, salt, cinnamon and cloves. Beat on medium speed, using the whisk attachment, until you create a smooth dough. Transfer to a bowl brushed with olive oil. Cover the bowl with cling film and set it aside for 45 minutes to rise. To make the Easter bunny, you will need to divide the dough into 8 pieces – 1 large piece of dough for the body, 1 smaller piece for the head and 6 even smaller pieces to make the hands, feet and bunny ears. Shape each piece of dough into round balls. To assemble: Place the large ball of dough in a baking pan. This will be the body. Place the smaller ball at the top as the head. Place 4 even smaller balls of dough on the top and bottom sides of the body to create the hands and legs. And finally, shape the 2 last small balls of dough into bunny ears and place them on top of the head. Create the eyes with 2 raisins and create the mouth with an almond. Repeat the same process for the rest of the dough. Brush the dough with the egg wash and bake for 15-20 minutes, until golden brown.

Notes Chef’s tip : You can also add 50 g/3 oz of crushed nuts to the dough.





Related: Fogatsa (Sweet Easter Bread from Corfu) Related:  Most popular Greek Easter dishes Related:  Koulourakia – Greek Easter Cookies Related:  The Greek Flan-Milk Pie Related:  Bougatsa
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