| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Holiday |
15 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Unbleached flour |
| 2 |
pk |
Active dry yeast |
| 1 |
ts |
Salt |
| 2/3 |
c |
Evaporated skim milk |
| 1/2 |
c |
Water |
| 1/2 |
c |
Honey |
| 1/2 |
c |
Margarine; melted |
| 2 |
|
Eggs |
| 1/2 |
c |
Unbleached flour; * see note |
| 1/2 |
c |
Honey |
| 1/4 |
c |
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 1/2 cup margarine until very warm 120-130 degrees.
Gradually add to dry ingredients; beat 2 minutes at medium speed. Add eggs
and 1/2 cup flour. Beat 2 minutes at high speed. 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.
NOTES : * Combine 3 more cups additional unbleached flour to make a stiff
batter.
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