Description
This Greek Easter Bunny Bread is a soft, slightly sweet bread made with traditional Lambropsomo dough, shaped into adorable bunnies! Infused with hints of orange zest and warm spices, this festive bread is a fun and tasty way to celebrate Greek Easter. Serve it with butter, honey, or jam for a delightful holiday treat!
Ingredients
For the Dough:
- 3 1/2 cups (440g) all-purpose flour
- 2 1/4 tsp (1 packet) active dry yeast
- 1/2 cup (120ml) warm milk (110°F/45°C)
- 1/4 cup (60ml) warm water
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60g) unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp orange zest
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
For Decoration:
- 1 egg yolk + 1 tbsp milk (for egg wash)
- Raisins or chocolate chips (for bunny eyes)
- Almond slices (for bunny ears, optional)
Instructions
Activate the Yeast:
In a small bowl, combine warm water, warm milk, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
Make the Dough:
In a large mixing bowl, combine flour, salt, cinnamon, and orange zest.
Add melted butter, egg, vanilla, and the yeast mixture. Mix until a dough forms.
Knead for 8-10 minutes, until smooth and elastic. (If sticky, add a little more flour.)
First Rise:
Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, until doubled in size.
Shape the Bunnies:
Punch down the dough and divide it into 6 equal pieces.
Roll each piece into a rope and coil it into a spiral for the bunny’s body.
Take a small piece of dough, roll it into an oval for the head, and attach it.
Shape small pieces into ears and a round tail. Use raisins or chocolate chips for eyes.
Second Rise & Egg Wash:
Place bunnies on a baking sheet lined with parchment paper. Cover and let rise for 30 minutes.
Brush with egg wash for a golden finish.
Bake:
Preheat oven to 350°F (175°C).
Bake for 18-22 minutes, or until golden brown.
Cool & Serve:
Let cool slightly before serving. Enjoy with honey, butter, or jam!
Notes
- Flavor Variation: Add anise or mahlepi (traditional Greek spice) for an authentic touch.
- Make Ahead: Dough can be made a day ahead and refrigerated before shaping.
- Storage: Store in an airtight container at room temperature for 2-3 days or freeze for later.