If there’s one thing that should never be missing on the breakfast table during Easter, it’s these Easter bunny rolls. They’re not only very tasty, but also lovely to look at. I have been making them since Anne and Barney were little. Back then, they admired the buns mostly for their shape, nowadays it’s more about the taste. It really is a tradition and everyone enjoys them! I make them with cinnamon sugar, a real sweet treat at breakfast.
– 30 ml warm water
– 2 1/2 tsp yeast
– 1 tbsp sugar
– 1 tsp salt
– 60 ml olive oil
– 400 g flour
– 1 egg
– 100 g cinnamon sugar
1. Take your food processor’s bowl and add the water with yeast, sugar, salt, olive oil and flour – in that order. Next, mix this all together into a ball and make sure the dough is not too wet. If it stays too wet, you can always add a little bit of flour. If it stays too dry, add some water or oil.
2. Now you have your dough. Place it in a greased bowl and cover with a tea towel. Set aside and leave to rise until you have twice as much dough as you started with. This will approximately take an hour. Line the baking tray with baking paper and preheat the oven to 180C.
3. Knock the air out of your risen dough and mix in the cinnamon sugar. Then divide into 4 pieces.
4. Now it’s time to assemble the bunnies: make 2 balls out of every piece, one small and one large, and push them together – this is the body and the head. Add some small balls to these for the arms and legs.
5. Next, make eyes out of the raisins and a snout and nose from even smaller balls of dough. Beat the egg and brush it over the buns. Put the rest of the cinnamon sugar on top and bake in the oven for 20 minutes. Enjoy!
Want to view more Easter brunch recipes? Try these feta quiches or this tulband met noten en karamel.