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.

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.

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.

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.

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)

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.

we used chocolate to make all the little decorations, you can always use whatever works better for you.

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.