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Easter bunny bread bowl
You've heard of bread bowls, but have you heard of an Easter bunny bread bowl? Perfect for popping in your favourite soup!
Hosting an Easter party this year? Or fancy making something different for the kids? Try this Easter bunny soup bowl, pop your favourite soup in the middle and enjoy!
Here's what you'll need
Bread Bowl:
- 500g strong white bread flour
- 7g fast-action yeast
- 1 tsp caster sugar
- 1½ tsp salt
- 300ml lukewarm water
- 2 tbsp olive oil.
Leek & Potato Soup:
- 50g butter
- 2 leeks (sliced)
- 1 onion (chopped)
- 500g Maris Piper potatoes (diced)
- 1L veg stock
- 100ml single/double cream
- Salt and pepper
- Chopped chives.
Here's how it's done
Step 1
Mix flour, yeast, sugar and salt (keep yeast and salt separate at first). Add water and oil, mix into a dough. Knead for 10 mins by hand or 5 mins with a mixer. Cover and prove in a warm spot for an hour.
Step 2
Punch down the dough and divide it: large ball for body, medium for head, two ovals for ears, and scraps for paws, cheeks, and nose. Assemble on a lined tray using water to stick parts together. Add raisin or peppercorn eyes.
Step 3
Let it rise for 30–40 mins. Bake at 200°C fan / Gas Mark 7 for 25–30 mins. Cover ears with foil if they brown too fast. Cool completely.
Step 4
Melt butter in a large pan. Add leeks and onion, cook gently for 8–10 mins. Add potatoes and stock, simmer for 15–20 mins until soft. Blend smooth, stir in cream, season, and sprinkle with chives.
To serve
Slice off the top of the bunny’s belly and hollow it out. Ladle in warm soup and serve immediately, with the scooped bread or some crunchy croutons.
