Ideally you make the dough the day before and allow it to rise overnight (or at least four hours). It stirs together quickly. Allow enough time to form the bunnies and to let them rise for at least an hour. A simple glaze is poured over warm buns.
1 tablespoon dry yeast1/4 cup warm water
In a bowl mix:
4 cups flour
1 teaspoon salt
1/4 cup sugar
1 cup butter
To the flour/butter mixture add:
3 egg yolks
1 cup warm milk (NOT hot, you don't want to melt the butter)
1 teaspoon vanilla
|The dough is buttery and satiny.|
Mix well, but you do not need to knead.
Cover with plastic wrap and place in the refrigerator overnight (or at least four hours).
Forming the Bunnies
Divide dough into thirds or fourths. If you divide by thirds, which is what we did, your bunnies will be quite large. Especially if you are serving them as dinner rolls, you may prefer dividing by fourths which will make a smaller roll.
Roll one portion into a circle about 3/4 inch thick and 6-9 inches in diameter.
Cut each circle into sixths. Pick your two largest wedges and cut them in half. You now have four large wedges (bunny bodies) and four small wedges (bunny heads and ears).
Begin with a large wedge. Cut off the tip of the wedge and roll into a ball for the tail. Tuck the corners of the wide end under and form into a rounded back. Place ball (tail) on rounded side and press on firmly.
To make the bunny head and ears, choose a small wedge and cut, beginning at the tip about 2/3 of the way down. Tuck the corners of the wide sides to make a rounded head. Place on top of the body with the head on top of the narrow end and ears draped over the body towards the tail. Repeat with remaining wedges and then with remaining portions.
|You may notice that some bunnies have little raisin eyes. When bunnies were baked the raisins protruded to a weird, alien look. We liked the more abstract, eyeless bunnies better.|
Cover with a clean towel and allow to rise for about an hour until slightly risen. Bake in a 375 degree oven for 12-15 minutes or until lightly browned.
If desired, glaze while warm.
Glaze1 1/2 cups powdered sugar
2 tablespoons butter, melted
1 teaspoon vanilla
2-3 tablespoons hot tap water
pastel food coloring, if desired
Mix together thoroughly. Add enough water to give a glaze a fairly thin consistency.
Place bunnies on a rack over a plate or rimmed cookie sheet. Drizzle glaze allowing excess to drain onto plate or cookie sheet. You will probably need to scrape up and reuse drained glaze. Make 12-18 bunnies.
Now wasn't that fun? And tasty?
For a printable recipe, click here.
Sources: General directions for shaping buns was found in an old Better Homes and Garden magazine.
Pastry recipe adapted from Buhler Centennial Cookbook (Scandinavian Cinnamon Rolls contributed by June Zielke)
Wow Bev, this looks so fun and simple, thanks for sharing! We will add this to our week's activities!ReplyDelete
Hope we have time this weekend to attempt this great idea!ReplyDelete
Thanks for all the pictures! They were a HUGE asset when trying to assemble these little bunnies! :)ReplyDelete
This might just be the cutest food art I've ever seen. Just so stinking cute! I really hope (almost begging here) that you'll consider linking this to my Easter Recipe link up, today. Here is the direct url - http://hammocktracks.com/savannahs-savory-bites/easter-egg-bread-feature-friday-all-things-easter-linky/ReplyDelete
These are adorable. We have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this and any other posts with everyone. It runs from Tuesday night through midnight Sunday. Here is the link to the party.ReplyDelete
We are also having a giveaway this week for a $50.00 Target Gift Card, so head over to enter.
We hope to see you there.
Debi and Charly @ Adorned From Above
I'll share Savannah's thoughts. These are precious! I have to make these for my grandkids. Thanks for bringing them by Saturday Dishes.ReplyDelete
Linda (The Contessa)
Thanks for linking these...I am featuring them this Saturday on HammockTracks.ReplyDelete
Love these, thanks for joining us at Saturday Dishes. Paula www.callmepmc.comReplyDelete
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