Cute Stuffed Easter Bunnies made of sweet yeast dough, with walnut filling, can be a nice gift for Easter or a lovely additional to your holiday table. Bunnies are great for preparing with kids if you need any family activity.

The dough is similar to that of potica, and the filling is made of walnuts and dates.

Stuffed Easter Bunnies are not difficult to prepare, but some skill is required to make them. Above all, when closing the balls, make sure that the dough really covers the filling and closes well so that it does not crack. And really coat the parts of the bunnies with enough egg white and firmly squeeze them together so that the bunny stays in one piece.

Stuffed Easter Bunnies

Cook Time 2 hours 30 minutes
Servings 8 bunnies



  • 500 grams of flour
  • 2 dl of milk
  • 2 egg yolks
  • 1 bag of yeast powder (7 grams)
  • 80 grams of sugar
  • 70 grams of butter
  • Pinch of salt
  • 1 tablespoon of sour cream
  • 1 tablespoon of rum
  • vanilla aroma
  • lemon peel of half a lemon


  • 2 egg whites
  • 180 grams of walnuts
  • 80 grams of dried dates
  • Pinch of cinnamon


  • 16 dried cranberries
  • Egg white for coting


  • Heat the milk to make it lukewarm and mix in dry yeast and a teaspoon of sugar and leave it to rise for a few minutes. Melt the butter, which should not be hot.
  • Put flour, remaining sugar, a pinch of salt, sour cream, vanilla aroma, rum in a bowl and grate the lemon peel. Add melted butter and egg yolk and yeast with milk and mix.
  • Then knead into a smooth, cohesive dough for a few minutes. Place in a plastic container, cover and let rise somewhere warm for at least 30 minutes. (I put it right in the lukewarm oven) The dough should rise.
  • This time, prepare the filling by putting the dates in a kitchen chopper and blend as much as possible, then add the walnuts and cinnamon and grind to powder, add the egg whites and blend into a sticky mass.
  • Then roll out the dough on a lightly floured surface just enough to be able to mold 16 larger circles with a cookie cutter. (I used a donut model)
    Make one small ball out of the walnut mass and then place it on a circle dough and continue until you have made all 16 pieces. These circles you need to then close, squeeze together the dough and place the balls on a baking tray with baking paper, together by two. The part where they stick is firstly coated with egg white and placed tightly together. Space is needed between the bunnies because they are still rising, that’s why I used 2 baking trays.
  • Knead the rest of the dough and form 8 balls out of it. Cut each one in half so that a small part still sticks together and the ears are made. Coat a part with egg white and place this part close together to a pair of balls to complete the bunny.
    Finally, coat everything with egg white. In the middle, place 2 cranberries in the ball, which serve for the eyes.
  • Let it rise for another 30 minutes, and then bake in the oven at 180 degrees Celsius for 25 minutes to make the bunnies color nicely.
    Cool and serve.
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