Easter Bunny Doughnut Pops
 
Prep time
Total time
 
This recipe works best with doughnuts that don't have huge holes in the center, and that are several inches wide. Very small doughnuts are more likely to fall apart since they will have multiple things sticking into them and weakening their structure. It's also better to use fresh doughnuts than stale doughnuts that easily crumble.
Author:
Serves: 12
Ingredients
  • 12 small powdered sugar doughnuts
  • 12 decorative paper straws or skewers
  • 6 oz white candy coating
  • 2 oz chocolate candy coating
  • 12 pink Sixlets
  • 12 miniature marshmallows
  • 4 large pink marshmallows
Instructions
  1. Cut the miniature marshmallows in half widthwise, so that you're left with 24 short miniature marshmallows for the bunny faces.
  2. Melt the white coating and the chocolate coating in separate bowls. Stir after every 30 seconds to prevent overheating, and heat and stir until both coatings are melted and smooth.
  3. Take a paper straw and dip about a quarter-inch of the tip into the melted white coating. Stick the straw into the bottom of a doughnut, skewering it until the straw goes about halfway through the doughnut, and place the doughnut on a baking sheet covered with waxed paper or parchment. Repeat until all of the doughnuts are skewered.
  4. Transfer the melted chocolate into a paper cone or a plastic bag with a small hole snipped in the corner. Pipe a big dot of chocolate in the center of each doughnut, then pipe six lines radiating out toward the sides of the doughnut, three on each side to represent the bunny's whiskers.
  5. While the chocolate is still wet, press a pink Sixlet into the center of the chocolate and put two marshmallow halves below the Sixlet, to be the bunny's cheeks. Add two dots above the Sixlet for eyes. Repeat until all of the bunnies have faces. Refrigerate the tray of bunnies to set the chocolate, while you make the ears.
  6. Cover another baking sheet with waxed paper or parchment. Use kitchen shears to snip the pink marshmallows lengthwise into four pieces each. As you cut them the marshmallows with get pinched into a long oblong shape—this is good! This is what we want for our ears!
  7. Transfer the white coating into a paper cone or a plastic bag, and snip a hole in the bottom. Pipe out a bunny ear shape, slightly larger than the pieces of marshmallow. At the bottom of each ear, add a line a little less than ½-inch long, to act as a skewer and help anchor the ear into the doughnut. While the coating is still wet, press a marshmallow slice into the center. Repeat until you have at least 24 ears—it's a good idea to make a few extra, in case of breakage.
  8. Refrigerate the tray until the ears are fully set, at least 20 minutes. Once they're hard, press two ears into the top of each Easter bunny doughnut. The assembled bunnies are fragile, so handle them with care! They are also best soon after they're made, since the doughnuts will start to get stale when exposed to air.
Recipe by Oh Nuts Blog at https://www.ohnuts.com/blog/easter-bunny-doughnut-pops/