Wednesday, April 1, 2015

Easter Bunny Bread

I have a sad history of making  demented looking creations at Easter time. For instance, take these bunny shaped eclairs with lime curd filling I made a few years ago.

Or these lamb cookies. Lambs were the intention but they ended up looking like demented goats.

In the spirit of consistency, I now bring you slightly demented looking Easter bunny breads.

In Germany, beautifully decorated breads abound in bakeries during holidays. Easter brings lots of bunny and basket shaped breads in addition to the many other varieties of Osterkranz populating local bakery shelves.

This is a fairly simple white bread recipe. I added some lemon zest to the dough to give it some brightness. To get the shapes I used a couple of different cookie cutters and then pinched the pieces together before baking.

Royal icing, easter candies, nonpareils and some store bought sugar flowers left over from making Easter Bonnet French Macarons were used to decorate the  breads, once they were completely cooled.  I used black and white fondant to create the (crazy) eyes.

For the full recipe and instructions, hop on over to my German Food Page over at

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