| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread/yeast, Holiday/eas |
15 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Unbleached flour |
| 2 |
pk |
Dry yeast |
| 1 |
ts |
Salt |
| 2/3 |
c |
Evaporated skim milk |
| 1/2 |
c |
Water |
| 1/2 |
c |
Honey |
| 1/4 |
c |
Reduced fat margarine, melted |
| 2 |
|
Whole eggs |
| 3 |
c |
Unbleached flour |
| 1/4 |
c |
Honey |
| 1/4 |
c |
Reduced fat margarine, melted |
| 1/2 |
c |
Raisins |
INSTRUCTIONS
BATTER
GLAZE
To prepare batter, combine 1 1/2 cups flour, undissolved yeast, and salt in
a mixing bowl; set aside. In a skillet, heat evaporated skim milk, water,
1/2 cup honey and 1/4 cup margarine until very warm 120-130 degrees.
Gradually add to dry ingredients; beat 2 minutes at medium speed. Add eggs
and remaining 3 cups flour, knead dough until smooth, working in additional
flour as necessary to from stiff dough . Place in a mixing bowl coated with
cooking spray. Cover tightly with plastic wrap. Refrigerate 2 to 24 hours.
On lightly floured surface, divide dough into 15 pieces. Roll each into a
20-inch rope. Divide each rope into: 1 12-inch (body), 1 5-inch (head), and
3 1-inch (ears and tail) strips. Coil pieces to make body and head; attach
ears and tail to head and body. Place bunnies on baking sheet coated with
cooking spray. Cover; let rise in warm, draft-free place until doubled in
size, 20 to 25 minutes. Bake at 375 for 12 to 15 minutes or until golden
brown. Remove to wire racks. Meanwhile to prepare glaze, combine remaining
honey and margarine in a saucepan until margarine has melted. Brush bunnies
with glaze while warm. Then, decorate with raisins for eyes.
Per serving: 235 Calories; 4g Fat (14% calories from fat); 6g Protein; 47g
Carbohydrate; 29mg Cholesterol; 206mg Sodium
Recipe by: Fleischmann's Yeast Posted to TNT - Prodigy's Recipe Exchange
Newsletter by matejka@bga.com (Anita A. Matejka) on Mar 14, 1997
A Message from our Provider:
“God is humble”