Strawberry Bunny Buns
A delicious recipe that delivers a dozen adorable Bunny Buns filled with luscious strawberry jam. Perfect for spring celebrations like Easter and bunny rabbit-theme parties! I've included both US and metric measurements for ease of use. Recipe lightly adapted from BHG's Bunny Rolls.
Equipment
- Stand Mixer
- Saucepan
- Rolling Pin
- Sharp knife or unflavored dental floss
- Parchment or silicone lined baking pan/tray/cookie sheet
- Kitchen scissors/shears
Ingredients
Dough
- 3 ½ to 4 cups (420 to 480g) All-Purpose Flour
- 2¼ tsp (7g) active dry yeast
- 1 cup (227g) full fat milk, room temperature
- 1/3 cup (66g) sugar
- 1/3 cup (76g) butter
- 3/4 tsp (5g) salt
- 2 large eggs, room temperature lightly beaten
- 1 tsp vanilla extract or strawberry extract (optional)
- 2/3 cup (228g) strawberry jam for filling
- 1 large egg, lightly beaten with 1 tablespoon water for egg wash
Glaze
- 1 cup (113g) icing confectioner's sugar
- 1/3 cup (112g) strawberry jam
- 1 large lemon, fresh squeeze juice
Instructions
Making Dough
- Let's start by gathering all the ingredients. In a saucepan stir together milk, sugar, butter, salt and heat just until warm and butter almost melts. Set aside to cool slightly.
- In your stand mixing bowl, whisk together 3 cups of the flour with the yeast. Add the milk mixture, eggs and vanilla or strawberry extract to the flour mixture. Stir until combined. Then, using the dough hook attachment in your stand mixer, mix until a dough ball is formed. Add additional flour as necessary to make a soft dough. Knead for about 3 to 5 minutes until it is smooth and elastic. When ready, shape the dough into a ball, place in a lightly greased bowl, cover and let it rest in a warm place for about 60 minutes, or until it has doubled in size.
- Deflate or punch down the pouffy dough. Tip dough onto a lightly floured surface. Let rest 10 minutes before starting to shape the buns. Line two baking sheets with silicone baking mats or parchment paper.
Shaping
- Roll dough into an 18x12-inch (46cm x 30cm) rectangle. Spread the 2/3 cup strawberry jam over the dough, leaving about a 4-inch (10cm) border along one of the long sides. Starting from the filled long side, roll up the rectangle, leaving the seams unsealed. Cut the rolled up dough into 12 equal pieces. Arrange the pieces on the lined baking pans/sheets.
- To make bunny ears, uncurl the 4 inches (10cm) of the roll without jam and cut in half lengthwise using kitchen scissors. Next, separate and bend each strip to resemble a V. Pinch the tips lightly to make them look like pointed bunny ears. Then, cut lengthwise slits inside each ear. Repeat with all the remaining buns. Cover with plastic cling wrap and let the shaped buns rest in a warm place for 30 minutes or until it is pouffy.
- When waiting, preheat oven to 350°F (180°C). Prepare the egg wash - in small bowl beat together egg and 1 tablespoon water. When the rolls are ready, generously brush egg wash on top of each bun. Bake in preheated oven for 16 to 20 minutes or until it is golden.
Glaze
- Stir together all the ingredients for glaze - icing sugar, 1/3 cup of strawberry jam and the juice of 1 lemon to make a drizzling consistency. Spoon icing over warm buns, or leave on the side as an optional topping. Your bunny buns are ready!
Notes
Uneaten buns can be stored, tightly wrapped in airtight containers for a few days. For longer storage freeze.
fabfoodflavors.com/strawberry-bunny-buns/