Directions

1. Heat the milk in a saucepan. Decant two tablespoons into a small bowl before stirring the butter into the pan of milk, heating until fully melted.

2. Stir the yeast and sugar into the small bowl of milk. Leave to froth for a couple of minutes.

3. Combine the flour and salt in a large bowl. Add one egg, the yeast mixture, and about ¾ of the milk. Mix until a shaggy dough comes together, adding a little extra milk mixture if needed.

4. Turn the dough out onto a lightly floured worktop. Knead for 5 minutes before transferring to a bowl and covering with a damp tea towel. Leave in a warm place to rise for one hour.

5. Knead the dough for a further 3 minutes and divide into eight pieces. Tuck any loose pieces underneath.

6. Using a pair of scissors, snip two ears, pulling them into shape using the tips of your fingers. Mark out the eyes and nose with a toothpick.

7. Beat the remaining egg and glaze the bunny breads before baking for 15 minutes at 220C/200C/gas mark 6.

8. Combine the butter and Tiptree Manuka Honey in a saucepan and heat until combined. Brush the glaze over the bunnies as they cool.

9. Use a toothpick to create slightly larger holes for the eyes. Insert sugar pearls to finish.

10. Keep your honey bunnies in an airtight container and enjoy within three days.