Instructions

1. Thaw two rounds of frozen bread dough according to the manufacturer’s instructions, to make one large bunny. Divide one thawed round in half for the body, head and ears. Divide the other round into seven small pieces for the four paws, one nose and two cheeks.

2. Place the largest piece of dough on a greased baking sheet so that its top edge is just above the center point, leaving room for the head and ears. Pat the dough into a rounded teardrop shape for the body.

3. Cut the remaining dough from the first round in half. Place one half of the dough onto the baking sheet above the bunny’s body, slightly overlapping it at the neck. Pat the dough onto an oval that will suggest a bunny’s head.

4. Cut the remaining dough from the first round in half. Stretch and roll the two halves into long cylinders of equal length. Fold each one in half and place the open ends to either side of the bunny’s head where ears would be.

5. Divide the remaining bread dough round into thirds. Cut one third in half and place both pieces at the bottom of the bunny’s body for feet, making sure that they overlap the body a bit.

6. Cut the second third in half and place the pieces to either side of the body to make the front paws. Overlap the paws with the body securely so that you don't end up with disembodied paws.

7. Divide the final third into three pieces. Place these on the bottom half of the bunny’s head to suggest puffy cheeks and a nose.

8. Decorate the bunny’s face with dried cranberries or raisins for the eyes and sliced almonds or something similar for the two front teeth. Use your fingers or a fork to score the paws, suggesting fingers and toes.

9. Place a clean, damp dish towel so that it covers the bunny completely and let the dough rise. This can take from 20 minutes to one hour, depending on the brand of bread dough you used, so read the label.

10. Crack a small egg into a bowl. Add a spoonful of water and whisk them together until they are completely incorporated. Brush the mixture over the dough bunny to create a crisp, delicate golden crust.

11. Bake the bunny according to the directions on the dough package. This usually takes about 25 to 45 minutes or longer, and the timing can vary according to the brand of dough you used.

12. Remove the bunny from the oven and let it cool. Insert licorice whips or thin pretzel sticks on either side of the nose for whiskers, if you like. Cut the center of the belly out and place a small bowl of herbed butter or crudite dip into the space. Store leftover bread bunny in the refrigerator to keep it fresh.