Sourdough Easter Bunnies

Two mini sourdough Easter bunnies perfect for baskets and brunches!

Mini sourdough Easter bunnies are not only cute, but they’re bread! So, they are also delicious. These are a fun way to celebrate Easter with your family. It’s a simple shaping method of one loaf of bread and makes two small bunnies for your dinner table or kid’s Easter baskets!

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❤️ Why You’ll Love Sourdough Easter Bunnies

I feel like it’s silly to explain this, because well…. it’s bread in the shape of a bunny! What is not to love? But, if you need further convincing, I got you.

Baking your own sourdough Easter Bunny loaves can be a fun and rewarding project! Especially if you involve family and friends. The process of creating the starter, kneading the dough, and shaping the bunnies can be a wonderful bonding activity.

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Incorporating Easter Bunny loaves into your celebrations can become a cherished tradition, bringing your family together and creating lasting memories year after year! That’s the best part.

You can customize your sourdough bunny loaves by adding herbs, cheese, or even a sweet twist with cinnamon and raisins, making them versatile and enjoyable for everyone.

🍲 Ingredients

Sourdough Starter – Bubbly, active sourdough starter that has reached it’s peak and will make your bunny bread rise.

Flour – Unbleached, organic all-purpose flour. Organic is a preference but I always recommend using unbleached flour.

Water – Filtered water.

Salt – Use any good quality salt that you have on hand!

👩‍🍳 How to Make Sourdough Easter Bunnies

In the morning, feed your sourdough starter.
In the afternoon when your starter has doubled in size and at it’s peak, assemble your dough.
In a mixing bowl, whisk together your starter and water until the starter has fully dissolved and a milky liquid forms.
Add in your flour and salt and mix until a shaggy dough forms.
Cover and let rest for 45 minutes.
After 45 minutes, perform your first set of stretch and folds by pulling one side of the dough up and towards the middle, rotating the bowl and repeating until a semi – smooth dough forms.
Cover and let rest for 45 minutes.
Repeat doing 2 – 4 more stretch and folds anywhere between 45 minutes to 1 hour apart. After your last fold, cover with a damp bowl cover or tea towel and let rest on the counter to bulk ferment overnight. (8 – 10 hours)

In the morning

The next morning, your dough should have doubled in size. Turn it over onto a lightly floured workspace and flatten out into a rectangle.
Use a bench scraper to cut the dough in half into equal pieces.
Cut one fifth portion off of the end. This piece will be divided into three – cut one inch off for the tail. Divide what is left into two equal pieces to make the ears.
Repeat this with the second dough.
Shape the 2 larger bodies of dough like you would a regular loaf and into an oval shape. Place into a banneton.
Shape the tail and earpieces into small round balls. Place the pieces on a plate, cover the plate and banneton with a tea towel and place in the fridge for 2 hours or up to 24 hours.

Baking

When you are ready to bake, turn your dough from the banneton onto a piece of parchment paper. Take the pieces from the plate and keep the smallest round ball the same round shape and roll the two bigger pieces into oval shaped ears.
Take the two ears and place them in the front of the of oval loaf, take the round tail and place it in the middle of the loaf (body) tucked between the back of the ears.
Take a 12-inch piece of butchers’ twine and work the middle of the twine under the loaf. Tie a loose bow towards the front of the ears leaving a small space underneath where the ears will stick out.
Carefully place your bunny loaf into a hot Dutch oven using your parchment paper. Replace the lid and bake at 450 degrees for 30 minutes.
Remove the lid and bake for an additional 5-10 minutes until golden brown.
Let cool completely before slicing and serving!

🪄 Tips and Tricks

I usually say that you can leave a loaf in the fridge for up to 3 days, but that is not the case for a bunny loaf. You can leave the dough to cold proof in the fridge for up to 24 hours, but if you do anymore the ears will be too over proofed and the bread as a whole won’t rise as nice.
Tie the butcher’s twine around the ears loosely since the bread will rise in the oven creating tension.
If the tail comes off during baking, or doesn’t stick well enough during shaping, you can place a toothpick halfway in the body and halfway in the tail, so it stays secure.
You can customize your sourdough bunny loaves by adding herbs, cheese, or even a sweet twist with cinnamon and raisins, making them versatile and enjoyable for everyone.

🗒 Variations

I love having fun with bread! It’s a great way to start traditions and favorite memories with your family, here are some other ways you can incorporate fun moments with your family using your sourdough starter 🙂

🗒 Substitutions

Using a whole wheat flour blend instead of entirely all-purpose flour will give your bunnies a more rustic look and flavor.

Feel free to swap in whatever you have on hand! You can use dried cranberries, raisins, or dark chocolate for a more special flavor!

🗒 Best served with

Platter Display: Arrange the bunny loaves on a beautiful platter. You can use a wooden board or a decorative serving dish for an inviting look.
Garnish: Add fresh herbs like parsley or rosemary around the loaves for a touch of greenery. Edible flowers can also make for a stunning presentation.
Accompaniments: Serve with a selection of spreads such as butter, jam, or honey. A cheese platter with soft cheeses can complement the sourdough wonderfully.
Easter brunch table!

👝 How to Store Leftovers

Cool Completely: Allow the loaves to cool completely on a wire rack before storing them. This prevents condensation, which can make the bread soggy.
Wrap Properly: Once cooled, you can wrap the sourdough loaves in plastic wrap or aluminum foil. This helps retain moisture while preventing the bread from drying out. If you want to maintain the crust texture, consider wrapping them in a clean kitchen towel instead of plastic.
Use Bread Bags: An ideal option is to place the wrapped loaves in a breathable bread bag or a paper bag, which helps reduce moisture while allowing airflow.
Store at Room Temperature: For short-term storage (up to 2-3 days), keep the loaves at room temperature in a cool, dry place away from direct sunlight.
Freeze for Longer Storage: If you need to store the loaves for an extended period, freezing is a great option. Ensure they are wrapped tightly to prevent freezer burn. Use freezer-safe bags or wrap them thoroughly in plastic wrap and aluminum foil. Sourdough bunny loaves can be frozen for up to 3 months.

🤔 Common Questions

How can I decorate my bunny loaf?

After baking, you can decorate the loaf with icing, edible glitter, or colored sugars. You can also use fruit or nuts for the eyes and nose.

Do you need a special recipe to make the bunnies?

While you could use any sourdough recipe, for a bunny shape, you should look for a recipe specifically designed for that shape or adapt a regular sourdough recipe. The shaping is key to achieving the bunny look.

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Mini sourdough Easter bunnies are not only cute, but they're bread! So, they are also delicious. These are a fun way to celebrate Easter with your family. It's a simple shaping method of one loaf of bread and makes two small bunnies for your dinner table or kids Easter baskets!

Prep Time:3

Cook Time:30

Fermenting time:10

Total Time:13 30

Equipment

food scale
mixing bowl
dough whisk
bench scraper
Bannetons
Small plate
Butchers twine
dutch oven

Ingredients

60 grams bubbly, active sourdough starter
350 grams filtered water
520 grams all-purpose flour
10 grams salt