At a glance
You're making adorable little yeast dough bunnies that come together in just over two hours. The main time commitment is the hour-long dough rise and shaping each bunny by hand — but it's a fun, creative process perfect for Easter. A quick egg wash and sesame seed topping finish them off beautifully before baking.
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Dough
Melt the prepared margarine (or butter) in a pot. Prepare some lukewarm water. Put all the ingredients, including the melted fat, into the bowl of a stand mixer and knead into a smooth, non-sticky dough. You can also knead it by hand. Let the dough rise in a warm place for an hour.
For this step
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Rolling the strands
Once risen, knead the dough briefly and divide it into eight equal pieces. Roll each piece into a long strand, cutting off a small piece for the tail. Taper the ends of the strands into points — these will be the bunny's ears.
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Tail and ears
Shape each strand into a bunny form. Take the small piece set aside for the tail and roll it into a tiny knot, then tuck it into the hole left for the tail. You can flatten the ears slightly.
