This bunny bread with chocolate is not only visually appealing but also a treat for your taste buds. The combination of the sweet aroma of freshly baked bread and the irresistible chocolate will satisfy all your cravings. Each bite is a heavenly experience as the chocolate melts in your mouth creating a harmonious blend of flavors.
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They’re perfect for any occasion they make a delightful addition to Easter celebrations, birthdays or even a simple afternoon tea. They also make a great gift for chocolate and bread lovers.
they’re actually really easy to make and theyre so cute, imagine sinking your teeth into a warm, soft and fluffy bread combined with super rich chocolate.
Ingredients
YOU NEED
- Milk
- active dry yeast
- all purpose flour
- soft butter
- egg
- salt
- granulated sugar
Ingredients
YOU NEED
- Milk
- chocolate spread
ingredients
milk, makes the bread richer and more flavorful but you can change it for water. We also use it to brush the bread for a shiny appearance.
active dry yeast, is an essential ingredient when making bread, it helps the bread dough rise and gives it an airy and light texture. Needs to be activated in order to work.
all purpose flour, it provides structure and texture to the bread.
Soft butter, butter adds richness and a buttery flavor to the bread. Makes it softer and more tender. Should be soft butter so it incorporates better into the dough.
egg, acts as a binding agent in bread dough, retains moisture in your bread and helps prevent it from drying out too quickly keeping it moist and tender.
salt, enhances the overall flavor of bread by balancing and accentuating other flavors.
sugar, helps activate the yeast. Adds sweetness to the bread and also attracts and retains moisture.
chocolate spread, we fill the bread with chocolate spread whatever brand you like the most or you can also use chocolate.
bunny
we cut it in half so we have two equal pieces. From each half of the dough we will take
- four small pieces for the paws, you can shape them into a round shape.
- two small pieces a little bigger than the paws for the ears, shape into long and floppy ears.
- two big pieces, one for the head the other one for the body, make the head a little smaller.
- (if you want you can make a really small round shaped dough for the tail).
the best tips to make this cute bread
- When making the yeast mixture make sure the water is not too hot or it will kill your yeast.
- Stick the parts of the bunny using water,
- brush the bunny with milk or egg for a shiny look
- make a hole on the bunny using a knife and fill it with chocolate spread,
process
here you can find more bread recipes
- Nutella pull apart brioche bread , incredibly soft and fluffy bread filled with Nutella.
- peach brioche with honey
- Totoro mozzarella buns
RECIPE
Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end.
ingredients
sponge
- 100 ml milk
- 6 grams active dry yeast
- 1 tablespoon granulated sugar
dough
- 235 grams all purpose flour
- 45 grams granulated sugar
- 25 grams butter
- 1 egg
- 1/2 teaspoon salt
more
- 50 grams chocolate spread
- 2 tablespoons milk
step by step
dough
1)First step, sponge
To create the sponge you need warm milk, sugar and active dry yeast. Heat the milk until it feels warm to the touch, be careful with this step because we don’t want the milk to be too hot. Now add the active dry yeast and sugar and mix.
I allow my yeast mixture in a dough proofer at 30 C (86F) for about 10 minutes, during this time the yeast will activate and start to bubble on top. You can leave it in a warm place if you don’t have a dough proofer to control the temperature.
2)Second step, rest of ingredients
In a mixing bowl we are gonna add the rest of the dough ingredients. Combine the all purpose flour, granulated sugar, soft butter, egg, salt and the yeast mixture. You can use a spatula to mix all the ingredients.
Attach the dough hook to your stand mixer, and we are gonna knead our dough at low speed for about 20 minutes.
first rise
3)Third step, proof
After kneading the dough for enough time, place it in a floured bowl to prevent it from sticking. Cover with a damp towel or plastic wrap to keep the humidity inside. We have a dough proofer that we set at 30 C (86F) but you can always leave it in a warm place. Proof the dough for about 1h and 30 minutes.
shape
4)Forth step, bunny shape
Once we have the dough ready we cut it in half so we have two equal pieces. From each half of the dough we will take
- four small pieces for the paws, you can shape them into a round shape.
- two small pieces a little bigger than the paws for the ears, shape into long and floppy ears.
- two big pieces, one for the head the other one for the body, make the head a little smaller.
- (if you want you can make a really small round shaped dough for the tail).
stick the pieces using some water.
second proof
5)Fifth step, second proof
Once you have shaped the dough into the bunny shape place them into a a baking pan that has been lightly floured, cover the dough with plastic wrap or a damp towel and allow it to proof for about 30 minutes. Again, proof in a warm place 30 C (86 F)
bake
6)Sixth step, bake
For a shiny appearance you wanna brush the bread with milk, if you don’t have milk you can beat one egg and use that instead, this will give you a nice golden brown color when baking.
Bake at 160C (320F) for about 25-28 minutes, always keep an eye on your oven once you see them with a nice golden color you’ll know they’re ready.
decorate
7)Seventh step, decorate
we used chocolate to make all the little decorations, you can always use whatever works better for you.
8)Eight step, chocolate
Fill a piping bag with melted chocolate or chocolate spread, make a small hole on the bunny stomach using a knife and now you can fill the stomach with the chocolate inserting the pipping bag on the hole, cover with a strawberry for a nice finish.
Recipe
bunny bread with chocolate
Ingredients
SPONGE
- 100 ml milk
- 6 grams active dry yeast
- 1 tablespoon granulated sugar
DOUGH
- 235 grams all purpose flour
- 45 grams granulated sugar
- 25 grams butter
- 1 egg
- 1/2 teaspoon salt
MORE
- 50 grams chocolate spread
- 2 tablespoons milk
Instructions
1)First step, sponge
- To create the sponge you need warm milk, sugar and active dry yeast. Heat the milk until it feels warm to the touch, be careful with this step because we don’t want the milk to be too hot. Now add the active dry yeast and sugar and mix.
- I allow my yeast mixture in a dough proofer at 30 C (86F) for about 10 minutes, during this time the yeast will activate and start to bubble on top. You can leave it in a warm place if you don’t have a dough proofer to control the temperature.
2)Second step, rest of ingredients
- In a mixing bowl we are gonna add the rest of the dough ingredients. Combine the all purpose flour, granulated sugar, soft butter, egg, salt and the yeast mixture. You can use a spatula to mix all the ingredients.
- Attach the dough hook to your stand mixer, and we are gonna knead our dough at low speed for about 20 minutes.
3)Third step, proof
- After kneading the dough for enough time, place it in a floured bowl to prevent it from sticking. Cover with a damp towel or plastic wrap to keep the humidity inside. We have a dough proofer that we set at 30 C (86F) but you can always leave it in a warm place. Proof the dough for about 1h and 30 minutes.
4)Forth step, bunny shape
- Once we have the dough ready we cut it in half so we have two equal pieces. From each half of the dough we will take
- four small pieces for the paws, you can shape them into a round shape.
- two small pieces a little bigger than the paws for the ears, shape into long and floppy ears.
- two big pieces, one for the head the other one for the body, make the head a little smaller.
- (if you want you can make a really small round shaped dough for the tail).
- stick the pieces using some water.
5)Fifth step, second proof
- Once you have shaped the dough into the bunny shape place them into a a baking pan that has been lightly floured, cover the dough with plastic wrap or a damp towel and allow it to proof for about 30 minutes. Again, proof in a warm place 30 C (86 F)
6)Sixth step, bake
- For a shiny appearance you wanna brush the bread with milk, if you don’t have milk you can beat one egg and use that instead, this will give you a nice golden brown color when baking.
- Bake at 160C (320F) for about 25-28 minutes, always keep an eye on your oven once you see them with a nice golden color you’ll know they’re ready.
7)Seventh step, decorate
- we used chocolate to make all the little decorations, you can always use whatever works better for you.
8)Eight step, chocolate
- Fill a piping bag with melted chocolate or chocolate spread, make a small hole on the bunny stomach using a knife and now you can fill the stomach with the chocolate inserting the pipping bag on the hole, cover with a strawberry for a nice finish.
Archersfood
archersfood
