Baking Easter bunnies can be really fun for young and old alike. This recipe is a nice addition to any Easter table. Make this cute bunny in no time, place the vegetable dip in the center and surround it with vegetable sticks for a colorful and tasty presentation.
Ingredients for the bread:
1 kilo of bread dough - buy or knead yourself - with white or dark flour
1 egg white for brushing
1 tbsp water
Vegetable sticks:
Carrots, red, yellow and green peppers, cucumbers, celery, green onion, radishes, cherry tomatoes and others.
Ingredients for the vegetable dip:
1 Cup Mayonnaise
1 cup sour cream
1 EL Dill (getrocknet)
1 tbsp parsley (dried)
1 tbsp dried onion flakes
1 tsp salt
Vegetable dip:
Mix all the ingredients for the vegetable dip in a bowl. Stir until smooth. Keep this in a small onecontainer in the refrigeratoruntil serving.
Knead bread dough yourself or simply use it from the freezer compartment in the supermarket. Select two packages of frozen bread dough - one with white dough and one with dark dough. Cover with a clean, damp kitchen towel and allow to thaw.
Cut off about ¼ of the white dough.
Roll the freshly cut piece into a ball and flatten slightly. This will be our bunny's head. Place the head on the prepared nonstick baking pan.
Roll the other piece of dough into a ball and then flatten it until the dough becomes oval, about 15 cm wide and 17 cm long. This is the bunny's body. When placing on the prepared baking pan, overlap the head and body slightly and pinch together.
Cut the dark bread dough into four equal pieces and roll them into balls.
Roll two of the newly created balls into long, equal strips (about 35cm long or so) and fold each one in half. These are the bunny's ears. Attach the ears to the top of the head.
Divide the third piece of dough into two equal portions and roll each into a ball. These are the bunny's hind legs. Place these balls under the body and make cuts like toes with a knife.
Cut the last piece of bread dough into 3 equal pieces. Roll two of the pieces into balls. These are the bunny's front paws. Attach this to the top of the stomach.
Use ¼ of the last piece of dough cut for the rabbit's nose. Divide the remaining dough into two equal pieces and roll into balls again. This will be the bunny's mouth. Lay side by side on the underside of the head, with the nose above the mouth parts. Form whiskers in the sides of the mouth.
Place dried cherries, raisins or cranberries over the nose where the eyes should be.
Cover the bunny-shaped dough with a damp cloth and let it rise for an hour.
Mix 1 egg white and 1 tablespoon of water and brush generously on the bunny. Bake in a preheated 180 degree oven for 30 minutes.
Remove the rabbit from the oven when it is nicely browned. Set aside and let cool on a wire rack.
The Easter Bunny BreadPlace on a large serving platter surrounded with fresh vegetable sticks for dipping. Cut a large circle in the bunny's stomach and fill it with vegetable dip.
