Easter bunnies, happy yeast buns

Yeast bunnies will be a lovely decoration for the Easter table and basket. Children will have the most fun when we let them roll and count the balls, and then arrange them into bunnies.

We can prepare Easter bunnies from any favorite yeast challah recipe. All you need to do is weigh the finished dough and divide it to obtain 16 equal smaller portions for the head and ears, 8 larger portions for the tummy and leave a little dough for the petioles. If you don't want to count, use this recipe.

drożdżowe orkiszowe bułeczki zajączki

I prepared these bunnies based on the recipe for golden challah in oil and water. I changed only wheat flour type 500 to light spelled flour type 650. Before baking, I spread maple syrup on the bunnies before baking. This is a very delicious change, I recommend it!

From this recipe we will bake 8 bunny buns *.


400 g of light spelled flour, type 650 That's the one!

30 g of sugar

2 eggs

40 ml of vegetable oil

150 ml of water

8 g ​​of salt

12 g of fresh yeast

maple syrup for spread

eye raisins for the bunny


drożdżowe orkiszowe bułeczki zajączki


Dissolve yeast in a bowl in water. Then add the rest of the ingredients, except for the maple syrup and raisins. Mix and knead everything until the dough is smooth and elastic. Cover the well-prepared dough with a damp cloth or cling film. Set aside in a warm place for about 1.5 hours, so that the dough doubles in size.

Divide the dough into portions:

8 pieces of 40 g for the tummy
8 pieces of 25 g for the head
8 pieces of 25 g for the ears

Use the remaining dough to make 8 balls for petioles.

drożdżowe orkiszowe bułeczki zajączki

Roll the balls from the pieces for the belly and head, and form 8 rolls from the dough for the ears. Place the bunnies on two trays lined with baking paper. Starting from the belly, then the head, ear and finally the tail. Use scissors to cut the rabbit's ear in half (not completely) to get a pair of ears. With the tip of the scissors, cut the places for the eyes and insert them into the holes cut in half raisins.

drożdżowe orkiszowe bułeczki zajączki

Cover the bunnies with a cloth and set aside for about 45 minutes. Smear the grown bunnies with maple syrup. Bake for 18 - 20 minutes at 190 ° C until golden brown. Let it cool on a wire rack.

drożdżowe orkiszowe bułeczki zajączki

Enjoy your meal!

* Inspiration Besondersgut

also check

Gingerbreads made of maturing dough for Old Polish gingerbread


Yeast braided buns with chocolate crumble


Thyme tartlets with avocado, quail egg, and salmon


Three-color cake for Easter. Three colors - matcha, turmeric, cocoa



Bernadeta 2021-03-19 21:30:24

Te zajączki są świetne, idealne do wielkanocnego koszyczka .


TajemniceSmaku 2021-03-21 17:35:12

Tak, to bardzo dobry pomysł 🙂


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