Easter Bread Bunny Twists

Easter Bread Bunny Twists.

Easter Bread Bunny Twists


For 1 Batch(es)

To make the Bunnies:

  • 4 1/2 cups 00 or all purpose flour
  • 2 teaspoons baking powder
  • 5 large eggs
  • 1 cup granulated sugar
  • 3/4 cup olive oil
  • 2 lemons, zest only
  • 4 packets Vanillina or 3 Teaspoons Vanilla Extract
  • 7 dyed eggs (not boiled)

For the Glaze:

  • 1 cup confectioners sugar
  • 10 tablespoons tablespoons Sambuca Liqueur
  • colored nonpareils to decorate


  1. Yield: 8 bunnies
  2. To make the Bunnies:
    1. Preheat your oven to 375 Degrees.
    2. Line a baking sheet with parchment paper. Set aside.
    3. In a mixing bowl, whisk together the flour and baking powder. Set aside.
    4. In another mixing bowl, whisk together the eggs, sugar, oil, zest and vanilla.
    5. Add in the dry ingredients and mix with a spoon or an electric mixer until a dough forms.
    6. Lightly flour a work surface.
    7. Take a golf ball sized piece of dough and roll it into a ball. Press down on the ball with your palm and flatten it. Flatten out the edges with your fingers until you have a circle about 4-5 inches wide. Transfer to the parchment lined baking sheet.
    8. *It is much easier to make the baskets directly on the baking sheet. You can  style moving them once they are made.
    9. Take one pieces of dough about 1/2 Cup and roll it into a rope, about 1 inch thick and 12 inches long. Fold the dough in half and twist twice, making sure to leave a round opening on the bottom.
    10. Place the dyed egg in the opening.
    11. Bake for 15-20 minutes or until they just begin to brown. Cool completely before glazing.
  3. To make the Glaze:
    1. In a small bowl, whisk together the confectioners sugar and Sambuca until smooth.
    2. Spoon the glaze over the baskets and decorate with nonpareils.



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