Cinnamon Bunny Bread
Inspire lots of happy smiles at Easter time - or for that matter, anytime - with these whimsical breads. you can make small bunnies or large ones, depending on the size of your toddlers.
Makes 12 small bunnies (2 servings each) or
6 large bunnies (4 servings each)
Prep: 2 to 2 1/2 hours
Rise: 1 1/2 to 2 1/2 hours
Bake at 350 degrees F
Small bunnies: 15 minutes
Large bunnies: 20 minutes
Makes 12 small bunnies (2 servings each) or
6 large bunnies (4 servings each)
Prep: 2 to 2 1/2 hours
Rise: 1 1/2 to 2 1/2 hours
Bake at 350 degrees F
Small bunnies: 15 minutes
Large bunnies: 20 minutes
- 1 cup milk
- 1/2 cup (1 stick) unsalted butter, slices
- 1/2 cup warm (105 to 115 degrees) water
- 3/4 cup sugar
- 2 envelopes active dry yeast
- 5 to 6 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 5 eggs, at room temperature (reserve 1 for glaze)
- 1 tablespoon cold water
- Decorator frosting (recipe follows)
- Liquid food coloring
- Small round candles or jelly beans
- Combine milk and butter in a small saucepan. Place pan over low heat until butter melts, stirring occasionally. Remove pan from heat and let milk cool to lukewarm (110 degrees F).
- Stir together warm water and 1 tablespoon sugar in a small bowl. Sprinkle yeast over surface; let stand until softened, about 1 minute. Stir to dissolve yeast. Let stand until mixture is foamy, about 5 minutes.
- Combine 4 cups flour, remaining sugar, cinnamon and salt in a large bowl. Add 4 eggs, yeast mixture and warm milk mixture; stir with a wooden spoon until well blended. Stir in enough remaining flour to make a soft but not sticky dough.
- Knead dough by hand on a lightly floured surface or with an electric mixer with a dough hook until smooth and elastic, 8 to 10 minutes. Place dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
- Punch down dough, knead briefly. Cover; let rest 10 minutes. Grease 2 large baking sheets.
- For small bunnies: Cut dough into 12 equal parts. Use one part for each bunny. If your kitchen is warm, cover and refrigerate unused portions of dough.
- Using one piece of dough, pinch off about 1/4 cup for bunny body and roll into a ball, slightly elongating it into shape of an egg. Place on a prepared baking sheet. Pinch off about 2 tablespoons dough and roll into a ball to form a head, elongating one end to a point. Dip point in water and tuck under body ball on baking sheet to attach.
- Pinch off a tiny piece from dough for a nose. Roll into a ball, dip bottom in water and place in center of face. Divide remaining piece of dough into 6 equal pieces. Roll 4 pieces into balls for paws, making them slightly pointed and elongated at one end. Dip points into water; tuck points under body on 4 places to attach paw. Roll remaining 2 pieces into logs for ears, making a point on one end and flattening other end of each log. Dip flattened ends into water and tuck under head for ears.
- Repeat with remaining 11 pieces of dough to make 11 more bunnies. Place bunnies about 3 inches apart on baking sheets. Cover with plastic wrap, let rise in a warm place, away from drafts, until doubled in volumes, 30 minutes to 1 hour.
- Heat oven to 350 degrees F.
- Whisk together reserved egg and 1 tablespoon cold water in a small bowl to make an egg wash. Uncover bunny breads, brush with egg wash. Brush each a second time.
- Bake in heated 350 degree oven 15 minutes or until bread is golden and sounds hollow when tapped. Remove to a rack to cool completely before decorating.
- For large bunnies: Divide dough into 6 equal parts. Assemble as directed for small bunnies in steps 6, 7, 8 and 9, doubling amounts of dough for body and head. Brush with egg wash as in step 11.
- Bake in heated 350 degree F oven 20 minutes or until bread is golden and sounds hollow when tapped. Remove to a rack to cool completely.
- Tint batches of frosting with coloring. Spoon into pastry bags with small writing tips, decorate as pictured.
Decorator frosting
Combine 2 teaspoons powered egg whites with 2 tablespoons warm water in a small bowl. Whisk 2 minutes to dissolve. Stir in 1/8 teaspoon cream of tartar. Beat with electric mixer until frothy. Add 1 1/2 cups sifted confectioners' sugar and beat until fluffy and stiff, about 5 minutes. If frosting is too stiff, beat in a few drops of water until frosting is proper consistency. Keep covered with a damp cloth at all times or frosting will harden. Makes 1 3/4 cups
Per serving: 202 calories, 5 g protein, 6 g fat, 33 g carbohydrate, 111 mg sodium, 56 mg cholesterol
More From This Book