Easter bunny Easter bread

Punch down the risen dough, shape it and cut into roughly 4-ounce pieces.

Roll a piece into a rope about 12 inches long; cut a couple of inches off the thin end for the tail and a third of the rest from the thick end for the head.

Roll the tail into a ball; roll the head piece to points at both ends, one less pointy for the face.

Roll the body into a rope about half an inch wide and wind it into a spiral on a Silpat-lined baking sheet, paws in front.

Set the head on top, touching the body, face toward the paws; cut the back end two thirds of the way to form two ears and press down the middle of each without cutting through the top.

Place the tail on the back; cover loosely with plastic and proof 15 minutes.

Brush lightly with egg wash; poke a hole and press in a currant or raisin for the eye; press the puffed ears down in the centre with a knife.

Bake in the centre of a 400F oven 12 to 15 minutes until browned; longer with more on the pan.

Cool on a rack; re-cut the ear centres, brush with simple syrup (or melted apricot jam) and press chopped coconut flakes onto the sticky tail.