TheKitchn.com

Easter bread comes in all different shapes and sizes, from hot cross buns to the Greek Tsoureki I grew up with -- but it has never been quite so adorable or easy. These Easter bread bunnies are quick to make and finished with a delicious surprise.

At our Greek Easter celebration you'll always find big braided rings of sweet dough baked around red eggs on the table. They make a gorgeous centerpiece and everyone loves them. But like all great yeasty breads, they take forever to make. Real talk: This busy lady does not have time to watch dough rise, so I created my own sweet twist that, fingers crossed, is so adorable no one will notice the shortcut. Will the family comment that the eggs are missing? Probably, but that's OK. I wanted these to be as quick and easy as possible for me and you, too! So if you're looking to whip something for your family, you have to try these beautiful buns.

Frozen vs. fresh dough

Here's the trick to keeping this recipe fast and fun: Use store-bought pizza dough as the base. The easiest dough to work with is the kind that comes in the refrigerator tube; it's soft and pliable -- far more limber than the "real" stuff. Just be sure to give it plenty of time to come to room temperature before working with it.

There are a few ways to defrost. If you have the time, let it thaw in the fridge overnight, and then let it come to room temperature. Otherwise, you can place in an oiled bowl, cover, and warm in a very low oven. If your oven has a bread-proof setting like mine does, even better. Another option is to seal the dough in an airtight bag and let it float around in some warm water for a bit.

Traditional pizza dough works, too, and a good trick is to buy some from your local slice joint. Store it on the kitchen counter in a bowl lightly greased with olive oil, roll it around to coat, and cover with plastic wrap or a damp cloth until you're ready to start baking. You can let the dough sit overnight or during the day while you're busy doing other things.

Stretching and shaping the dough

In this recipe, the dough is stretched and sliced into the shape of the bunny, but that's not the only delicious shape you can make. Experiment with braids, knots and rings to create your own Easter creation. To separate the dough into small pieces, I like to use kitchen scissors; to stretch the dough, the best thing is to work the dough, off the kitchen counter and in your hands, letting gravity do its thing. Be gentle and patient; pulling at it will tear the dough. Bounce it, wiggle it, or shake it around instead. It works -- and it's way more fun too.

A funfetti finish

...continued