Easter Brioche Bunnies (Challah Bread Recipe)

Easter brioche bunnies look fancy, but don't let that fool you. They're just my trusty challah dough shaped into something cute. I use my 3-strand challah recipe as the base - soft and a little sweet. Even if you've never shaped bunny bread before, you'll get the hang of it fast. The total time is under 2 hours from mixing to pulling them out of the oven.

These little guys disappear fast at our Easter table. My kids love to help shape them every single year. Whether you pile them on a platter or stuff them into a bread basket, they make the Easter table more fun. Store-bought rolls can't compete with something warm and homemade.

What makes these different from most Easter bunny bread recipes out there is the dough. Challah is an enriched bread - made with eggs, milk, and butter - which gives these bunnies that soft, fluffy bite that's closer to a brioche roll than a basic dinner roll. They're lightly sweet, pull-apart soft, and just golden enough to look stunning on any Easter brunch spread. If you love shaped breads, my walnut star bread uses a similar technique.

These are perfect for spring baking, holidays, or just a fun weekend baking project with kids. You don't have to wait for Easter to make them.

💗 Why You'll Love This Recipe

• Made with challah dough - soft, slightly sweet, and perfectly enriched
• Kid-friendly shaping - no special skills needed, wonky bunnies are part of the fun
• Great for brunch, family meals, or special occasions
• Easy bunny bread for beginners - if you can roll dough into a rope, you can do this
• Makes 12 bunnies - plenty for a crowd, and they freeze beautifully

♻️ Substitutes & Variations

Dough swaps:

• Bread flour → all-purpose flour works, slightly softer result
• Butter → olive oil or melted coconut oil for dairy-free
• Whole milk → oat milk, almond milk, or soy milk

Fun variations:

• Chocolate chip eyes instead of raisins for kids who don't like dried fruit
• Pearl sugar sprinkle on top before baking for a bakery-style finish
• Cinnamon sugar dusted on the bunnies after baking for a sweet Easter breakfast twist
• Sesame seeds on the body for a savory version that pairs with dips
• Sourdough base - swap the yeast dough for your sourdough starter for a tangier version
• For a completely hands-off option, try my 3-ingredient no-knead bread.

👩‍🍳 How To Make Brioche Bunnies

Start by making a batch of challah dough, then let it rise until doubled. Once ready, divide it into 12 equal pieces, and you're set to shape your bunnies.

Step 1: Roll the Dough. Roll one piece of dough into a rope.

Step 2: Shape the Bunny. Cut the ends of the rope, one end shorter for the tail and leave the other end longer to shape the head and ears.

Step 5: Rest the Bunnies. Place each bunny on a lined baking sheet and let them rest for 15 minutes, or until slightly puffed.

Step 6: Brush & Bake. Gently brush each bunny with egg wash, then bake for about 25 minutes until golden.

*See the recipe card for detailed instructions. 

💭 Expert Tips

• Weigh your dough pieces - a kitchen scale gives you evenly sized bunnies that bake at the same rate
• Work with cold dough - if your kitchen is warm, shape the bunnies and pop them in the fridge for 10 minutes before baking to help them keep their form
• Don't skip the egg wash - it's what gives them that beautiful golden finish
• Press the raisin eyes in firmly - they can pop out during baking if not pushed deep enough
• Bake on parchment - nothing sticks, and cleanup is instant
• Brush with melted butter right out of the oven for an extra soft, glossy finish
• Make ahead - Shape the bunnies the night before, cover and refrigerate overnight, then egg wash and bake straight from the fridge the next morning (add 3-5 extra minutes to the bake time).
• The same shaping principles work for my pumpkin bread rolls at Halloween.

🥗 Serving Suggestions

These Easter brioche bunnies are wonderful straight from the oven with a little butter and jam. Here are more ways to serve them:

• Line them up on a wooden board as part of an Easter brunch spread
• Serve alongside a soft-boiled egg platter for a full Easter morning table
• Pair with homemade hummus or a bean dip for a savory appetizer basket, or with naturally dyed Easter eggs for a beautiful holiday table.
• Pack them into Easter baskets wrapped in parchment - they make a sweet edible gift.
• Serve warm with honey butter for the most irresistible Easter dinner roll upgrade

❓ Easter Brioche Bunnies (Challah Bread Recipe) FAQs 

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📖 Recipe

Easter Brioche Bunnies (Challah Bread Recipe)

Claudia Ciorteanu

Soft, golden Easter brioche bunnies made with homemade challah dough. Easy to shape, fun to bake, and perfect for the Easter table.

5 from 18 votes

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Bread

Cuisine American

Servings 12

Calories 160 kcal

Video

Equipment

• ▢
  Kitchen scale
• ▢
  Lined baking sheet
• ▢
  Pastry brush

Ingredients

  

1x2x3x

• ▢ 1 batch of dough use my traditional challah bread recipe
• ▢ 1 egg for egg wash
• ▢ 1 tablespoon milk for egg wash
• ▢ 12 raisins for eyes

Instructions

 

• Prepare the dough: Make your challah dough following the recipe until smooth, soft, and easy to handle.
  1 batch of dough
• First rise: Place in a lightly greased bowl, cover with cling film or a damp tea towel, and leave in a warm spot for 60 minutes until doubled. The dough should spring back slowly when you poke it with a finger.
• Divide the dough: Punch down the dough and divide into 12 equal pieces, about 80-100g each.
• Shape the bunnies: Roll a piece of dough into a long rope on a clean work surface lightly brushed with a bit of oil. Aim for a rope about 25-30 cm long.
• Cut the ends of the dough rope, making one side shorter for the tail and the other longer for the head and ears (about three times the length of the tail).
• Coil the middle of the dough rope to form the bunny body and attach the short end to create the tail.
• Use the longer end to shape the head, split the tip into two for ears, attach to the body, and press in a raisin for the eye.
  12 raisins
• Place shaped bunnies on a lined baking tray and let them rest until slightly puffed.
• Egg wash and bake: Whisk 1 egg with 1 tablespoon of milk. Brush each bunny gently. Bake at 375°F (190°C / 170°C fan / Gas 5) for 20-25 minutes until deep golden brown. If tops brown too quickly, tent loosely with foil. Cool on a wire rack for 5 minutes before serving.
  1 egg

Notes

1. Oven temp: 375°F / 190°C / 170°C fan / Gas 5 for 20-25 minutes.

2. Make ahead: Shape bunnies and refrigerate overnight (uncooked). Egg wash and bake straight from the fridge — add 3–5 extra minutes.

3. Freeze: Baked bunnies freeze well for up to 2 months. Reheat at 320°F (160°C) for 8 minutes from frozen.

4. Dough weight: Each piece should be 80–100g for evenly sized bunnies that bake in the same time.

5. Shape tip: Work with slightly cold dough — if your kitchen is warm, chill shaped bunnies for 10 minutes before baking to hold their form.

Nutrition

Calories: 160kcalCarbohydrates: 38gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 26mgSodium: 433mgPotassium: 117mgFiber: 1gSugar: 2gVitamin A: 178IUVitamin C: 0.001mgCalcium: 59mgIron: 1mg

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