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    Home » Recipes » At Home with Rebecka

    CARDAMOM LEMON CURD BUNNY BUNS

    February 9, 2022 by athomewithrebecka Leave a Comment

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    CARDAMOM LEMON CURD BUNNY BUNS

    Easy Easter Baking

    Easter is just around the corner and the perfect time to bake a batch of Easter bread for friends and family.

    These darling CARDAMOM LEMON CURD BUNNY BUNS are super easy to make and they taste delicious. The soft-sweet dough is filled with my easy microwave lemon curd and baked until they are perfectly golden brown. If you're in a hurry, the buns can be shaped without cutting the ears and adding the currents for eyes. Another time saver, use store-bought lemon curd for the filling.

    Be sure to serve the buns with extra lemon curd and a hot cup of Earl Gray tea.

    FYI50+ MAGAZINE

    This post is featured in the incredibly informative publication, fyi50+ Magazine a Senior Life Magazine committed to inspiring, informing, and entertaining the 50+ audience. To read my monthly recipe article(s), subscribe to the online magazine, or order the hard copy version, visit this LINK.

    Easter Bunny Buns

    Cardamon Lemon Curd Bunny Buns

    athomewithrebecka
    My inspiration for this recipe comes from my favorite holiday Easter and my love of baking with my kids and grandkids.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 13 minutes mins
    Total Time 43 minutes mins
    Course Dessert
    Cuisine American
    Servings 16

    Ingredients
      

    • 1 cup plus 2 Tablespoons water - 100 degrees F
    • ⅓ cup vegetable oil
    • 2 Tablespoons Red Star Yeast
    • ¼ cup sugar
    • 1 teaspoon salt
    • 1 egg
    • 3 ½ cup King Arthur Bread Flour
    • 1 Tablespoon ground cardamom
    • ⅓ cup melted butter
    • ½ cup prepared lemon curd or EASY Microwave Lemon Curd Recipe Below
    • 3 eggs
    • 1 cup of sugar
    • 1 cup fresh Meyer lemon juice
    • 3 teaspoon lemon zest
    • ½ cup unsalted butter melted
    • ¼ cup dried currants for bunny eyes

    Instructions
     

    • Easy Microwave Lemon Curd:
    • In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest, and butter. Cook in the microwave for one-minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.
    • Remove from the microwave, and pour into small sterile jars. This step can be done the day before if using homemade lemon curd. Store up to three weeks in the refrigerator
    • For the Dough:
    • In a medium glass bowl, combine the water, oil, yeast, and sugar. Gently stir a couple of times with a rubber spatula and allow the mixture to rest for 15 minutes. After 15 minutes the yeast will be bubbly. In your stand mixer, add the bubbly yeast mixture, salt, egg,  flour, and cardamom. Using the dough hook, knead the mixture at medium-high speed until it forms a ball.
    • Place dough on a lightly floured surface and roll into a long snake shape. Cut it into 12 equal pieces. To make a small-sized bunny bun, cut the 12 pieces in half again.
    • Preheat oven to 400 degrees F.
    • Flatten a dough ball about 5" in diameter for the larger bunny bun, or 3 inches for the small bunny bun, making sure the edges are thinner than the middle.
    • Place 1 tablespoon lemon curd in the middle of the larger buns, or use 1 teaspoon for smaller buns. Don't overfill.
    • Gather up the dough around the filling, pinching to seal well. The dough should be moist enough to form a good seal, but if not brush the edges with a tiny bit of water
    • Flip the bun over, and form into a longish oval shape, rounding out any bumps if needed. Pick the side of the bun that looks best for the 'face' of the bunny.
    • Insert dried currants for eyes. Using a sharp pair of clean scissors, lay the point almost flat against the top of the bun lengthwise, right behind the eyes.
    • Snip two 'ears' taking care not to cut through the dough into the filling. However, too shallow a cut, and the ears won't stand up during baking.
    • Place the bunny buns on a parchment-lined cookie sheet and bake in 400F. oven for  12-15 minutes or until golden brown.
    • Remove cooked bunny buns to a cooling rack. Brush with melted butter and serve with more lemon curd

    Notes

    For gluten free version: substitute wheat flour with your favorite rice or oat flour
    Recipe Makes: 16-20 buns
    Keyword Baking, Cardomon Lemon Curd, Easter Recipes
    Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!

    Happy Easter to all my followers, family, and friends.

    Romans 10:9 Chapter  If you declare with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.

    Luke 24:6 Chapter Parallel Compare He is not here; he has risen! 

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    Rebecka Evans HeadShot Knives

    Home with Rebecka.

    Since 2010, this blog has been my cozy corner of the internet. I'm Rebecka, a wife, mother, grandmother, and an award-winning competitive cook.

    Together with my husband, Blake, I'm on a culinary journey of comfort and style here in Denver, Colorado. Our family is a blend of five grown children and eight beautiful grandchildren.

    The joy of creating recipes, competing in cooking challenges, and mastering the art of food photography and styling has always been a labor of love.

    More about me →

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