These Paashaasjes (Easter Bunnies in Dutch) are a great Easter treat to make with children. A basic bread dough is rolled into ovals and cut to form bunnies. A raw egg is placed on each bunny and baked with the bread. If you use white shelled eggs, you can dye them with food-safe dye first to add some color.
Roll each ball into an oval about 7 inches long. At the top of the oval, cut a 2 inch slit down the middle. Make two more slits down 1 inch to the left and right of the center cut. Continue the cuts downward slightly angled out to form the arms. Place a washed egg on the bottom third of the oval. Fold the arms over to cover the bottom third of the egg. Gently separate the ears. Once the dough is puffy, use chocolate chips or raisins to create the eyes and nose. I used chocolate chips. For a couple, I cut the chocolate chip in half for the nose. Use a toothpick to form whiskers and marks on the paws.
For a couple of the bunnies, I made a cut down the center at the bottom and formed the dough into legs. I liked the rounded bottom bunnies more.
Evan loved making and eating “the bunnies”. Bread and eggs are some of his favorite foods, so this was perfect for him.
The eggs on top of the bread are added raw. They bake in the oven with the bread.
I usually like to freeze extra bread, but these don’t freeze well due to the baked eggs. If you are going to freeze, gently remove the eggs first.
Paashaasjes (Dutch Easter Bunny Bread)
Adapted from The Dutch Table
1 cup water, lukewarm (105-115 degrees F)
1 1/2 teaspoons active dry yeast
4 cups all purpose flour
1/2 teaspoon salt
1/2 cup buttermilk
6 eggs, intact
1 egg, beaten until smooth
18 Chocolate chips or raisins
In a small bowl, sprinkle yeast over lukewarm water. Let sit for a minute, then stir to combine. Let sit until frothy, about 10 minutes.
In the bowl of a large food processor fitted with a dough blade or a large bowl, combine flour and salt. Mix in yeast with water and buttermilk until dough comes together. If too dry, add a little more water to help it come together.
On a lightly floured surface, knead the dough until smooth and elastic. Lightly grease a large bowl with oil, add the dough, and turn to coat. Cover and let rise until doubled, about 1 hour.
On a lightly floured surface, punch down the dough and divide into 6 equal pieces. Form each piece into a smooth ball, cover, and let rest for 5 minutes.
Roll one of the balls into an oval, about 7 inches long. At the top of the oval, cut a 2 inch long slit down the center. Make two more cuts 1 inch to the left and right of the center cut. Continue to cut down about 2 inches slightly angled out to form the arms.
Line two baking sheets with parchment or lightly grease. Wash the eggs and dry well. Place an egg in the bottom third of the oval. Fold the arms over the bottom third of the egg. Gently separate the ears. Transfer to prepared baking sheet. Repeat with remaining balls of dough and place about 2 inches apart on baking sheet. Cover and let rest until puffy, about 30 minutes.
Preheat oven to 375 degrees F. Place 2 raisins or chocolate chips on the face for eyes and another under the eyes for the nose. Use a toothpick to draw whiskers on each side of the nose and marks on the paws. Brush the top of each bunny with the beaten egg. Bake in preheated oven until golden, about 20 minutes.
Serve warm from the oven.