Pink Bunny Bread

The bunny bread I'm sharing today was made quite a while ago. I was lazy to sort through the recipe, which is why I did not update it earlier. I decided to get the recipe updated today, as I thought these pink bunnies bread would be great for the upcoming Easter. I will start sharing Easter bentos tomorrow, meanwhile, you can check out all my past Easter creations HERE.


Pink bunny bread served for breakfast. This set is actually mine, my boys were already eating theirs.


I used red yeast rice powder to make the bread pink. If you can't get hold of it, you can simply use some pink food colouring gel to colour your bread dough instead. Or you can just make white bunnies too.


I love eggs and sausages for breakfast. :)


I used back the Japanese milk bun bear recipe for this.

RED YEAST RICE PINK BUNNY RECIPE

Ingredients:
Bread Flour 250g
Red Yeast Rice Powder, around 5g
Instant Yeast 3g
Milk 200g
Sugar 10g
Butter 10g
Salt 3g

Method:

1. Mix all the ingredients, except butter and red yeast rice powder, in a large bowl to get a dough. Add in butter and knead until dough is springy and soft, this takes around 10 minutes. If you have a bread maker, you can just use the dough function for this step, as well as step 2. 

2. Cover the dough with cling wrap and keep in a warm place for it to rise. This takes around an hour and the dough should double in size. 

3. Dust your work table with some flour, place dough on it. Punch out the air from the dough with your fist. 

4. Mix in red yeast powder, adding a little at a time till you get a pink dough. Divide dough into four portions, roll out and shape them into balls. (I kept half of the dough white because I was not sure if the pink bunnies would turn out well, I made some white bunnies just in case). Cover dough with cling wrap and let it rest for 5 minutes.

5. If you are shaping a full size bunny, divide each dough into 8 parts for the head, body, ears, hands and legs, as shown in the picture below. Roll them out and shape them into a ball.  Cover with cling wrap and let the dough rest for 10 minutes.

6. Roll out bread dough and shape them again, place them on a baking tray lined with parchment paper. Cover with cling wrap and let dough rise for 40 minutes.

7. Preheat oven to 190 degrees celcius, turn it down to 140 degrees before placing in the bread at middle rack. Bake for around 15 minutes. Add in details using chocolate. I used a food marker to draw the blusher for the cheeks.

 Notes:

• As an added precaution to prevent the buns from turning brown, you can also place in an aluminium sheet to cover them halfway through baking.
• If you cannot find red yeast powder, you can substitute with pink food gel colouring.

Where to get same or similar item used in today's post: