Greek Easter Bunny Bread

• Preheat the oven to 180° C/356° F, fan assisted.
• In a mixing bowl, add the sugar, milk and yeast. Mix with a hand whisk and set aside for 5 minutes so the yeast can activate.
• Then add the flour, butter, eggs, salt, cinnamon and cloves. Beat on medium speed, using the whisk attachment, until you create a smooth dough.
• Transfer to a bowl brushed with olive oil. Cover the bowl with cling film and set it aside for 45 minutes to rise.
• To make the Easter bunny, you will need to divide the dough into 8 pieces – 1 large piece of dough for the body, 1 smaller piece for the head and 6 even smaller pieces to make the hands, feet and bunny ears. Shape each piece of dough into round balls.

To assemble:

• Place the large ball of dough in a baking pan. This will be the body. Place the smaller ball at the top as the head. Place 4 even smaller balls of dough on the top and bottom sides of the body to create the hands and legs. And finally, shape the 2 last small balls of dough into bunny ears and place them on top of the head.
• Create the eyes with 2 raisins and create the mouth with an almond. Repeat the same process for the rest of the dough.
• Brush the dough with the egg wash and bake for 15-20 minutes, until golden brown.