Easy Easter Bunnies with Yeast and Ballybrado White Spelt Flour

Hop to it!


  1. Warm milk, add yeast, leave in a warm place for approx. 20 mins
  2. When yeast-milk mixture starts showing bubbles, add mixture to rest of ingredients and mix until a smooth dough is formed (best to use dough hook of mixer)
  3. Leave to rise in a warm place for approx. 45 mins
  4. Roll out dough 1cm thick with rolling pin
  5. Using a cookie cutter or stencil made of cardboard, cut out bunny shapes and place on lined baking tray
  6. Cover and leave to rest for approx. 20 mins
  7. Mix egg yolk and milk; baste bunnies with egg yolk and milk and add flaked almonds/chocolate drops if desired
  8. Bake in middle of pre-heated oven at 160°C for approx. 20 mins

Check out our video on our Facebook and Instagram pages! 



250ml tepid milk
500g Ballybrado Organic White Spelt Flour
1 sachet instant yeast
50g sugar
100g soft butter
1 egg
Pinch of salt
Lemon zest


To decorate:

1 egg yolk
1 tbsp milk
Almond flakes/chocolate drops

You may also like