Braided Easter Bunnies
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30 MIN.



  • 30 grams of butter
  • ½ cup of milk
  • 250 g flour
  • ½ packet of dry yeast
  • 40 g raw cane sugar
  • 1 pinch of salt
  • Zest of organic lemon
  • 1 egg (size M)
  • some icing sugar

for Spring Leek Butter:

  • 200g softened butter
  • 3 spring onions
  • 1 tbsp lime juice


  1. Melt the butter in a small saucepan, add 75ml milk and warm over a low heat. Mix flour with dry yeast, raw cane sugar, salt and lemon zest in a bowl. Separate the egg. Set aside the yolks for the glaze, stir the egg whites into the flour mixture and fold in the lukewarm buttermilk. Knead the dough vigorously for 10 minutes and leave covered in a bowl in a warm place for about 60 minutes.
  2. Meanwhile, preheat the oven to 350 °F (top/bottom heat) and prepare a baking tray lined with baking paper. Knead the dough again and divide into 4 equal portions. Form a small piece into a ball and the rest into a roll about 14 In long. Wrap these tightly around the ball from below, fold them over twice and flatten the protruding “bunny ears” slightly. Place slightly apart on the baking sheet.
  3. Whisk the remaining milk with the egg yolk, brush the bunnies and sprinkle the "bunny tails" with granulated sugar. Bake in the oven for about 20-25 minutes until golden brown.


Serve the Easter bunnies with spring leek butter for Easter brunch. To do this, puree 200 g soft butter with 3 finely chopped spring onions and 1 tablespoon lime juice, place in a small bowl and refrigerate until serving.