| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Milk |
| 1/4 |
c |
Honey |
| 1 |
|
Active dry yeast |
|
|
1/4-ounce or 2 |
|
|
1/2 teaspoons |
| 1/2 |
|
Stick unsalted butter |
| 2 |
|
Egg yolks |
| 4 |
c |
Bread flour |
| 2 |
t |
Salt |
| 2 |
T |
Honey |
| 1/2 |
|
Stick unsalted butter |
| 2/3 |
c |
Confectioners' sugar |
| 12 |
|
Dried currants, halved |
INSTRUCTIONS
In a small saucepan heat milk with honey, stirring, over low heat just
until lukewarm and remove pan from heat. Stir in yeast and let stand
until foamy, about 5 minutes. Add butter and yolks, whisking until
combined well. Transfer milk mixture to bowl of a standing electric
mixer (or to a large bowl if kneading by hand). Add flour and salt
gradually to milk mixture, stirring until incorporated. With dough
hook knead dough until smooth, about 2 minutes. (By hand, knead on a
lightly floured surface until smooth, about 10 to 15 minutes. Transfer
dough to a lightly oiled large bowl and turn to coat with oil. Cover
with plastic and allow to rise in a warm place, until doubled in size,
about 2 hours. Make glaze: In a small saucepan heat glaze ingredients,
except currants, over low flame, stirring occasionally, until butter
is melted. Remove from pan and keep warm and covered. Grease two
baking sheets. Punch down dough and divide into 12 equal pieces. Form
each piece into and egg shape and transfer pieces to prepared baking
sheet. Form a bunny tail on each roll by holding scissors, points
down, perpendicular to baking sheet, and making a 1/2-inch long snip
at base of wide end. Form 2 bunny ears by making a 2-inch long snip on
each side, starting near wide end and cutting toward narrow end. Form
eyes on each piece by making 2 holes in narrow end with a wooden
toothpick and pressing a currant half firmly into each hole with pick.
Brush half of warm glaze on rolls and let rise, covered loosely with
plastic wrap in a warm place for about 45 minutes (or until doubled in
bulk). Preheat oven to 400 degrees F. Heat remaining glaze and brush
rolls. Bake in upper and lower thirds of oven, switching positions
half way through. Bake about 20 minutes or until golden brown, and
transfer to racks to cool. Serve warm or at room temperature. Yield:
12 rolls NOTES : (Recipe Courtesy of Gourmet Magazine) Recipe by:
Cooking Live Show #CL8850 Posted to MC-Recipe Digest V1 #545 by Angele
Freeman <jfreeman@netusa1.net> on Apr 3, 1997
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