CINNAMON BUNNY BREAD
"Inspire lots of happy smiles at Easter time - or for that matter, anytime - with these whimsical breads."
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
FOR DECORATING:
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.
Tint batches of frosting with coloring. Spoon into pastry bags with small writing tips, decorate as pictured.
*VARIATION - FOR LARGE BUNNIES:
Divide dough into 6 equal parts. Assemble and rise as directed for small bunnies above, doubling amounts of dough for body and head. Brush with egg wash as directed above. Bake in preheated 350 degree F oven 20 minutes or until bread is golden and sounds hollow when tapped. Remove to a rack to cool completely.
DECORATOR FROSTING
Makes 1 3/4 cups
2 teaspoons powered egg whites
2 tablespoons warm water
1/8 teaspoon cream of tartar
1 1/2 cups sifted confectioners' sugar
Combine powered egg whites with 2 tablespoons warm water in a small bowl. Whisk 2 minutes to dissolve. Stir in cream of tartar.
Beat with electric mixer until frothy. Add 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 12 small bunnies (2 servings each) or
6 large bunnies (4 servings each)
Source: Family Circle All-Time Favorite Recipes
"Inspire lots of happy smiles at Easter time - or for that matter, anytime - with these whimsical breads."
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
FOR DECORATING:
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.
Tint batches of frosting with coloring. Spoon into pastry bags with small writing tips, decorate as pictured.
*VARIATION - FOR LARGE BUNNIES:
Divide dough into 6 equal parts. Assemble and rise as directed for small bunnies above, doubling amounts of dough for body and head. Brush with egg wash as directed above. Bake in preheated 350 degree F oven 20 minutes or until bread is golden and sounds hollow when tapped. Remove to a rack to cool completely.
DECORATOR FROSTING
Makes 1 3/4 cups
2 teaspoons powered egg whites
2 tablespoons warm water
1/8 teaspoon cream of tartar
1 1/2 cups sifted confectioners' sugar
Combine powered egg whites with 2 tablespoons warm water in a small bowl. Whisk 2 minutes to dissolve. Stir in cream of tartar.
Beat with electric mixer until frothy. Add 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 12 small bunnies (2 servings each) or
6 large bunnies (4 servings each)
Source: Family Circle All-Time Favorite Recipes
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Yeast Breads
Breads - Yeast Breads
- Fleishmann's 90-Minute Dinner Rolls
- Pesto Bread (using parsley, frozen bread dough, food processor)
- Logan's Roadhouse Buttery Dinner Rolls
- Texas Roadhouse Buttery Dinner Rolls - Variation
- Semita (Salvadorean Sweet Bread)
- Buccellato di Lucca (Italian yeast bread with anise and raisins, Sunset magazine, 1980's)
- Bread Machine Bagels with Asiago Cheese Variation (bread machine dough cycle)
- Fluffy White Bread - Tips
- Ukrainian Tsvibak (Ukrainian Holiday Bread)
- Toaster Snack Bread (yeast bread with dates and walnuts)
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
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