BIG BUNNIES
5 1/2 to 6 cups all-purpose flour, divided use
1/3 cup sugar
2 packages Fleischmann's Active Dry or Rapid Rise Yeast
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup milk
1/2 cup water
1/3 cup butter or margarine
2 eggs, at room temperature
1 (8 ounce) package chopped dates or pitted dates, snipped
Confectioners' Sugar Frosting (recipe follows)
In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast, cinnamon, salt, allspice and nutmeg; set aside.
Heat milk, water and butter until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top; cover. Let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (With Rapid Rise Yeast, cover kneaded dough. Let rest on floured surface 10 minutes. Proceed with recipe.)
Punch dough down; turn out onto lightly floured surface. Set aside a few pieces of dates for eye and mouth; knead in remaining dates. Divide dough into 2 pieces (one for each bunny).
For each bunny: Halve dough; form 1 half into ball for body. Place on bottom end of greased baking sheet. Flatten slightly. Remove 1/3 of remaining half; form into ball. Place on baking sheet above and slightly touching large ball. Flatten slightly. Remove 1/2-inch ball from remaining dough and place on head for nose. Divide remaining dough into 4 equal pieces; roll to 4-inch ropes. Place 2 ropes on body and fold across stomach for arms. Shape remaining ropes into ears; place above head and fold one in half. Repeat for second bunny.
Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375 degrees F for 25 to 30 minutes or until done. Switch positions of sheets halfway through baking for even browning. Remove from sheets and cool on wire racks.
Brush with Confectioners' Sugar Frosting while warm and add date pieces for eyes and mouths.
CONFECTIONERS' SUGAR FROSTING
1 cup sifted confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla
Stir together confectioners' sugar, milk and vanilla extract; beat until smooth.
Makes 2 bunnies, 24 servings
Source: Fleischmann's Yeast
5 1/2 to 6 cups all-purpose flour, divided use
1/3 cup sugar
2 packages Fleischmann's Active Dry or Rapid Rise Yeast
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup milk
1/2 cup water
1/3 cup butter or margarine
2 eggs, at room temperature
1 (8 ounce) package chopped dates or pitted dates, snipped
Confectioners' Sugar Frosting (recipe follows)
In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast, cinnamon, salt, allspice and nutmeg; set aside.
Heat milk, water and butter until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top; cover. Let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (With Rapid Rise Yeast, cover kneaded dough. Let rest on floured surface 10 minutes. Proceed with recipe.)
Punch dough down; turn out onto lightly floured surface. Set aside a few pieces of dates for eye and mouth; knead in remaining dates. Divide dough into 2 pieces (one for each bunny).
For each bunny: Halve dough; form 1 half into ball for body. Place on bottom end of greased baking sheet. Flatten slightly. Remove 1/3 of remaining half; form into ball. Place on baking sheet above and slightly touching large ball. Flatten slightly. Remove 1/2-inch ball from remaining dough and place on head for nose. Divide remaining dough into 4 equal pieces; roll to 4-inch ropes. Place 2 ropes on body and fold across stomach for arms. Shape remaining ropes into ears; place above head and fold one in half. Repeat for second bunny.
Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375 degrees F for 25 to 30 minutes or until done. Switch positions of sheets halfway through baking for even browning. Remove from sheets and cool on wire racks.
Brush with Confectioners' Sugar Frosting while warm and add date pieces for eyes and mouths.
CONFECTIONERS' SUGAR FROSTING
1 cup sifted confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla
Stir together confectioners' sugar, milk and vanilla extract; beat until smooth.
Makes 2 bunnies, 24 servings
Source: Fleischmann's Yeast
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Yeast Breads
Breads - Yeast Breads
- Macaroni Grill Bread - Love it!
- Save-A-Day Rolls (using All-Bran or Bran Buds) (1971)
- Christmas Sticky Buns (using make-ahead Applesauce Yeast Bread Dough)
- Honey Bread Sticks (using hot roll mix)
- Dakota Seed Bread (using wild rice and sunflower seeds)
- Refrigerator Herb Rolls
- Cracked Wheat Raisin Bread (makes 2 loaves)
- Green-Chile Canes (using frozen bread dough)
- Sweet Hawaiian Rolls (bread machine dough cycle)
- Cuban Bread (started in a cold oven, James Beard recipe)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!