Comfort and Joy

Good Friday is the most solemn day on the Christian calendar. 

We remember and we grieve. 

I believe these blossoms are flowering plum.

Let's Make Bunny Buns for Easter

These cute little bunnies would love to be the centerpiece of your Easter brunch. Or leave off the glaze and invite them to your Easter dinner. They are made of a rich buttery no-knead pastry dough that is just right for a happy celebration. Forming the bunnies isn't difficult. It's a fun activity to do with children. If you don't have any youngsters in your home, you may have to borrow some as I did. 

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. 

Dissolve:

1 tablespoon dry yeast

1/4 cup warm water 
Set aside.



In a bowl mix:
4 cups flour
1 teaspoon salt
1/4 cup sugar
Cut in:
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
yeast mixture

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.

Glaze

1 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?

Yes!

Yes!

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)