I think it’s well-established that I love Easter. I love Easter egg hunts, I adore chocolate, and I love the way that it brings family together. I’ve spoken before about how food and love are almost synonymous terms to me; I’ve grown up in a family who love long lunches, big dinners, epic desserts, and everything in between.  

I don’t have any kids of my own, but I wanted to make an Easter treat that could be enjoyed by adults and kids alike. So I jazzed up an Australian tea-time favourite, the finger bun, and made it Easter-appropriate. They taste a little bit like a doughnut, but they’re not quite as sweet. They mostly taste like pure deliciousness.

Easter bunny buns:

Makes 8

• ½ cup milk, warmed
• 2 tbsp white sugar
• 1 x 7g dry yeast
• 2 cups plain flour
• 1 ½ tbsp butter, softened
• 1egg
• 1 tspsalt

Icing

• 2 cups icing sugar
• 3-4 tsp milk
• 16 mini eggs

Warm milk in the microwave until it’s warm to the touch. It should be just above body temperature (this took about one minute in my microwave.) Put your sugar into the milk, followed by the yeast, then whisk for 10 seconds.

Set to one side for 5-7 minutes to allow the yeast to feed.

Whisk your egg and set to one side. Pop the flour and salt in the bowl of your mixer with your bread hook attached and give them a quick mix. Pour the yeast in and start mixing. Add in the butter, then the whisked egg and continue mixing until combined.

Once combined, turn up to medium-high and knead for 5 minutes.

While the bread is kneading, brush a bowl with melted butter and set to one side. Grab a tea towel and fleck it with water so that it’s slightly damp. Leave your hands wet, this will make it easier to handle your sticky dough.  Scoop the dough into your buttered bowl and cover with the damp tea towel. Set in a warm place to rise for 60-80 minutes.

When the dough is finished rising, preheat your oven to 170°C and grease a sheet tray.

Turn the bowl out onto a lightly floured surface and divide your dough into 8 portions using a sharp knife.

Grab a portion, turn the edges of the dough under and inside until you have a roundish shape, and then roll into a ball. Repeat with each of your pieces of dough. Roll all of the balls of dough out into a sausage of about 8cm long. Take one end of the dough and cross it over the other end so that you get an upside down ribbon shape. Press down lightly on the point where the two ends cross over.

If that explanation was really unhelpful, watch this 7 second video.

Transfer all of your bunnies to your greased tray and pop in the oven for 14-18 minutes or until golden brown on top.

Allow to cool for 10 minutes before spooning the icing over the top. Don’t worry about being too neat, the mess is part of the fun. Place the mini eggs on the ears and scatter your sprinkles over the rest of the bunny. You can allow the icing to set, or you can eat them while they’re all gooey and sticky and still warm – I’d recommend the messier option!

If you’re after some other Easter recipes for children, check out these ones: