Accessibility links

Back to recipes

Easter Bunny Buns

  • PREP: 45
  • BAKE: 15
  • SERVES: 10


Make up your dough and divide into 20 balls – cover and rest for 10 minutes.
Roll out each ball into an egg shape and place on a baking tray
Cover with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 30 – 35 minutes or until doubled in size.
Remove the cover.
Snip the front of the dough for the “ears” then, with a cocktail stick make eyes and a nose.
Bake on the middle or lower shelf of a preheated oven at 220°C, (425°F, Gas Mark 7) for 12 – 15 minutes or until golden brown.

“My order for bread flour arrived safely yesterday. Thanks for your swift delivery. ”

Josie Bentley

Deb's Tips

If you are dieting this Easter or cutting back on sugars, why not try these beautiful little bread Bunny Buns with Wright’s Premium White bread mix. Make 20 egg shapes, snip the ears and chopstick the eyes! Bake for 12 minutes!

We use cookies to give you the best online experience. By agreeing you accept the use of cookies in accordance with our cookie policy.