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Paashaasbroodjes (Easter Bunny Bread) with dyed Easter eggs.

Paashaasbroodjes (Easter Bunny Bread)

A recipe for Paashaasbroodjes (Easter Bunny Bread)! This yeast-based bread is formed into bunny-shaped buns with an egg in the center.
Course Bread
Cuisine Dutch
Keyword bread, dutch, Easter, Easter Bunny, egg, Netherlands, spring
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time: 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings 6 Buns


  • 2 1/4 teaspoons (7 grams) active dry yeast
  • 1 1/4 cups (300 milliliters) lukewarm milk 105-115˚F (40-46˚C)
  • 4 cups (500 grams) all-purpose flour
  • 2 tablespoons (25 grams) granulated sugar
  • 1 teaspoon salt
  • 3 tablespoons (45 grams) unsalted butter softened at room temperature


  • 6 eggs
  • 1 egg yolk
  • 1 tablespoon (15 milliliters) water
  • 18 chocolate chips or raisins


  • In a small bowl, sprinkle the yeast over the lukewarm milk. Stir to combine and let sit until frothy, about 10 minutes.
  • In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt.
  • Mix in the yeast with milk and the softened butter to create a soft dough. If too dry and crumbly after a few minutes of mixing, add a little more milk. If too wet and sticky to handle, add a little more flour.
  • On a lightly floured surface, knead the dough until smooth and elastic.
  • Place the dough in a large bowl, cover, and let rise at room temperature until doubled, 1-2 hours.
  • On a lightly floured surface, punch down the risen dough and divide into 6 equal pieces. Form each piece into a smooth ball, cover, and set aside for 5-10 minutes.
  • Line two baking sheets with parchment or lightly grease. Preheat oven to 375˚F (190˚C). Wash the eggs if not already prepped and dry.
  • Roll one of the balls into an oval, about 7 inches (18 centimeters) long.
  • At the top of the oval, cut a 2 inch (5 centimeter) long slit down the center.
  • Make two more cuts 1 inch (2.5 centimeters) to the left and right of the center cut. Continue to cut down about 2 inches (5 centimeters) slightly angled out to form the arms.
  • 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 the prepared baking sheet. Repeat with remaining balls of dough and eggs, placing them about 2 inches (5 centimeters) apart on the baking sheet. Cover and let rest until puffy, about 30 minutes.
  • In a small bowl, beat together the egg yolk and water.
  • Place two chocolate chips or raisins on the face for the eyes and another under the eyes for the nose.
  • Use a toothpick or a small knife to draw or cut thin 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, 15-20 minutes.
  • Serve warm from the oven.