Easter Bunny Buns (Print Version)
# Ingredients:
→ Base Dough
01 -
1 cup (150g) self-rising flour
02 -
1/4 teaspoon of salt
03 -
1 cup (270g) plain yogurt
04 -
Butter to grease pan
→ Extras
05 -
Melted butter for coating
06 -
Food-safe marker for decorating faces
# Instructions:
01 -
Set your oven to 180°C (360°F). In a bowl, stir together yogurt, flour, and a pinch of salt until you get a dough. If it’s sticky, sprinkle in a bit more flour.
02 -
Cut the dough into 6 parts (each about 70g). Roll each into one larger ball (45g for the face) and two smaller ones (12g each for ears). Shape the small ones into stubby rolls.
03 -
Butter up a big oven-safe dish generously. Arrange the 6 big balls for the faces around the dish. Stick the little ear bits next to each face ball.
04 -
You can brush with melted butter if you want. Pop it in the oven for 20 minutes. Draw faces on them with the edible marker and enjoy them warm!
# Notes:
01 -
Plain flour plus 1 tsp of baking powder works instead of self-rising flour.
02 -
Keep dough in the fridge for up to 3 days or freeze it for about 4 months.
03 -
These taste great warm. Reheat for 10 seconds in the microwave if you’ve got leftovers.