These fluffy, buttery bunny buns are a beloved German Easter tradition called Hefehasen - and they just might steal the show at your Easter brunch table. Made with a simple sweet yeast dough, these bunny yeast rolls are soft, pillowy, and just the right amount of sweet. Kids go absolutely wild for them, and honestly, so do the adults.
I make these bunny-shaped buns every year with my three children, and they love them. You only need scissors and your hands to shape them - no special tools required. You can even prepare them the night before and bake them fresh the next morning, so Easter breakfast is stress-free and the kitchen smells incredible.
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What are Hefehasen?
Hefehasen are fun bunny-shaped yeast rolls that are traditionally served at Easter in Germany. They are part of the same family of delicious German yeast breads as Hefezopf (braided yeast bread) and marzipan-filled Easter bread - just shaped like adorable little bunnies, which makes them a perfect kids' activity at Easter.
In Germany, these bunny shaped breads are placed in Easter baskets or set out on a plate as a sweet novelty gift for guests at Easter brunch. Think of them as the German equivalent of putting a chocolate bunny on the table - only way more delicious.
Make these authentic Easter Bunny Buns with your children this Easter.
Bunny Rolls Ingredients
To make these Easter bunny rolls, we start with a simple sweet yeast dough. Don't worry if you've never baked with yeast before - I'll walk you through every step of the process.
For the detailed instructions and exact measurements, please jump to the printable recipe card
For the dough, you'll need instant yeast, granulated sugar, and milk. You can use all-purpose flour, or if you're in the UK use bread flour, and in Germany, use Type 550. A little butter and vanilla extract (affiliate link) are all you need for that delicious flavour.
For the finishing touches, grab a raisin or a blanched almond to use as the eye, and brush each bunny with egg wash before baking - that's what gives them their gorgeous golden shine.
How to Make Easter Bunny Buns
This bunny buns recipe uses simple pantry ingredients and comes together easily - you just need to factor in enough time for the two rises.
Step One: Make the yeast dough
Heat the milk to lukewarm. Stir in the sugar and then add the instant yeast. Leave the milk and yeast mixture to rest for 10 minutes. When you return, bubbles should have formed on the surface.
Knead the flour, salt, vanilla extract (affiliate link), and butter into a large mixing bowl to a smooth dough.
Cover the bowl with a kitchen towel and leave to rest for at least 1 hour in a warm location.
After this time, the dough should have roughly doubled in size.
Step Two: Shaping the Easter Bunny Buns
Once your dough has doubled in size, tip it out onto a lightly floured surface and divide it into six equal pieces.
For each bunny you'll need three pieces of dough - a large piece for the body, a medium piece for the head, and a tiny ball for the tail.
Roll the body piece into a rope and coil it into a swirl. Shape the head, press it against the body, then use scissors to snip two ears. Press a raisin in for the eye and attach the tail.
Roll the body piece into a rope and coil it into a swirl. Shape the head, press it against the body, then use scissors to snip two ears. Press a raisin in for the eye and attach the tail.
Place your bunnies on a lined baking sheet, cover loosely with plastic wrap, and leave to rise for 20 minutes.
Step 3: Bake your Easter Rolls
While your bunny shaped buns are doing their second rise, preheat your oven to 350°F / 180°C.
Once risen, brush each bunny gently with egg wash - this is what gives them that gorgeous golden shine. Then bake for 15-20 minutes until deep golden brown.
Leave them to cool on a wire rack. If you're serving them at the table, tie a small ribbon around each bunny's neck for a sweet finishing touch - a little German Easter tradition!
Pro Tips: How to Make Your Bunny Bread Rolls Rise Every Time
Baking with yeast isn't rocket science, but a perfect rise does come down to a few key details. Here's what I always keep in mind:
- Get the milk temperature right. Yeast loves warmth and sugar! Aim for lukewarm milk between 86-95°F (30-35°C) - it should feel like a warm bath on your wrist. Too hot (above 113°F / 45°C) and you'll kill the yeast. Too cold and it simply won't activate.
- Check your yeast's expiration date. Expired yeast is the number one reason dough fails to rise. Always check the date before you start, and when in doubt, proof your yeast first - it should turn foamy within 10 minutes.
- Create the perfect rising spot. Yeast dough loves to rise at around 95°F (35°C). If your kitchen is chilly, try this trick: preheat your oven to its lowest setting, turn it off, then place your covered bowl inside with the door closed. Nice and cosy!
- Don't skip the kneading. A good 10-minute knead develops the gluten that gives your buns their soft, fluffy texture. When the dough is ready it should feel smooth, elastic, and just slightly tacky - not sticky.
Prepare them the night before
You can shape your bunny bread rolls the evening before and bake them fresh the next morning - which means no stress on Easter morning and the most incredible smell coming from your kitchen.
Once shaped, place them on a lined baking sheet, cover tightly with plastic wrap, and refrigerate overnight. In the morning, take them out 30-45 minutes before baking. This step is important - putting them straight from the fridge into the oven means they won't have time to puff up properly, and you'll end up with dense buns instead of the light, fluffy result you're after.
Ways to Serve Your Easter Bunny Bread Rolls
The classic German way is simply warm from the oven with a generous spread of butter and your favourite fruit jam - and honestly, it's hard to beat.
But they're just as lovely as part of a bigger Easter spread. Here are a few ideas:
- Easter brunch centrepiece: arrange all your Hefehasen on a wooden board, tuck in some fresh flowers or painted eggs, and watch your guests reach for their phones before they even reach for a bun
- Easter breakfast or brunch: serve alongside scrambled eggs, fresh fruit, and a pot of coffee for a relaxed Easter morning
- Easter baskets: wrap cooled bunnies individually in cellophane and tie with a ribbon, add some DIY Chocolate bark to make it a charming edible gift that kids absolutely love
Storage Instructions
These bunny rolls taste best warm and fresh from the oven - but if you have leftovers, here's how to keep them at their best.
Store in an airtight container at room temperature for up to three days. Avoid the fridge - it dries the bread out and makes them go stale faster. To freshen them up, pop them in the microwave for 10 seconds or warm them in the oven at 325°F / 160°C for five minutes.
You can also freeze them once fully cooled. They'll keep in the freezer for up to three months - just reheat from frozen at 325°F / 160°C for 8-10 minutes.
Have you made this recipe?
I'd love to hear how it turned out! Leave a rating and comment below.
You'll help fellow readers enjoy it too and help me spread the word about German cuisine. - Marita x
Recipe
Easy Bunny Buns
Ingredients
- 1 cups (250 g) milk
- ½ cups (100 g) sugar
- 2 teaspoon instant yeast (7g) - one sachet
- 4 cups (500 g) all purpose flour UK plain flour, Germany type 550.
- 1 teaspoon salt
- 1 egg medium size, at room temperature
- 1 teaspoon vanilla extract
- ¼ cups (60 g) butter
For the glaze
- 1 egg yolk
- 2 tsp sugar
- 6 raisins
Instructions
- Heat the milk to a lukewarm temperature (between 37-40°C / 98-104°F). Stir in the sugar and then add the instant yeast. Leave the milk and yeast mixture to rest for 10 minutes. When you return, bubbles should have formed on the surface. This means your yeast is activated. If you do not see bubbles, check the expiry date on your yeast, or your milk might have been too hot. If so, it is best to start again.1 cups milk, ½ cups sugar , 2 teaspoon instant yeast
- Place the flour, salt, egg, vanilla extract (affiliate link), and butter into a large mixing bowl. Using a stand mixer or hand mixer with a dough hook, knead the dough for about 10 minutes. The dough should no longer be sticky.4 cups all purpose flour , 1 teaspoon salt, 1 egg, 1 teaspoon vanilla extract (affiliate link), ¼ cups butter
- Cover the bowl with a kitchen towel and leave to rest for at least 1 hour in a warm location.
- After this time, the dough should have roughly doubled in size. Remove it from the bowl and knead on a floured surface (or a non-stick baking mat). Divide the dough into six equal pieces. To be precise, you can weigh the dough and then divide the weight by six.
- Divide the dough into six equal pieces. To be precise, you can weigh the dough and then divide the weight by six.
- Using two-thirds of the dough, roll one of the dough pieces into a 30 cm (12-inch) long roll. Roll it up into a swirl shape.
- Use the remaining one-third of the dough to roll it into a short, thick roll for the head. Pinch a small slice to form the bunny tail. With scissors or a sharp knife, make an incision for the ears. Attach the head to the body.
- Roll the remaining dough into a ball for the tail and attach it to the body. Press a raisin into the head for the eye.6 raisins
- Once you have completed all your bunnies, place them on the baking tray, leaving enough space between each, as they will expand while baking. Cover them with a tea towel and leave them to rise for another 20 minutes.
- In the meantime preheat your oven to 180°C /356°F.
- In a small bowl whisk together the egg yolk and milk and brush the egg wash onto the bunnies. THis will give them a nice sheen after being baked.1 egg yolk, 2 teaspoon sugar
- Place the bunnies in the oven and bake for approximately 15-20 minutes.
- Once baked, leave them to cool. To decorate, you can tie a colorful ribbon around each bunny.
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