HOPPING EASTER BUNNY BREAD
Last Easter my son's girlfriend, Jess, came over with these adorable little Easter Bread Bunnies that her mom, Beth, made. Well, not only were they cute, but they were also delicious. This bread is a little softer than the typical Italian Easter Bread that I make and the OJ adds just the right touch of flavor. I found the photo...
Provided by Joanne Bellezza-Loughlin
Categories Breads
Time 3h45m
Number Of Ingredients 14
Steps:
- 1. Soften active dry yeast in warm water; compressed yeast in lukewarm water. Blend milk, sugar, shortening, and salt. Cool till lukewarm; stir in about 2 cups of flour; beat well. Add eggs; mix well. Stir in softened yeast. Add orange juice, peel, and remaining flour to make a soft dough. Let rest 10 minutes.
- 2. Knead dough 5 to 10 minutes on lightly foured surface till smooth and elastic. Place in lightly greased bowl, turning over to grease surface. Cover; let rise in warm place till double (about 2 hours). Punch down; cover and let rest 10 minutes.
- 3. To start bunnies, roll dough in rectangle 1/2 inch thick, on lightly foured surface. Cut dough in strips about 1/2 inch wide and roll between hands to smooth. Shape in curlicue or twist bunnies as directed below.
- 4. Cover and let rise in warm place till light and nearly double (45-60 minutes). Bake at 375 degrees for 12-15 minutes. Frost while warm with Sugar Glaze. Makes about 2 1/2 dozen.
- 5. Twist bunnies: For each, you'll need a 14 inch strip of dough. On lightly greased cookie sheet, lap one end of strip over other to form a loop; now bring end that's underneath up over top end, letting one extend to each side for ears. Pat tips of ears to shape in point. Roll small ball of dough for tail; place atop dough at bottom of loop. Let bunnies almost double before you put them in oven.
- 6. Curlicue bunnies: For each, you'll need a 10 inch strip of dough for body and a 5 inch strip for head. On lightly greased cookie sheet, make a loose swirl of the body strip. Swirl strip for head and place close to body (they'll "grow" together as dough rises). For ears, pinch off 1 1/2 inch strips and roll between hands till smooth and cigarshaped. Let point make tip of ear; snip off opposite end and place ear next to head. Pinch off a bit of dough and roll in ball for tail. Let bunnies almost double; bake.
- 7. Sugar Glaze: To two cups confectioner's sugar, add 1/4 cup hot water and 1 tsp butter or margarine; mix till well blended.
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Boloere Ebiotu
[email protected]This recipe is a must-try for Easter. The bunnies are so adorable and they taste amazing.
Chaudhary Jee
[email protected]I've made this recipe several times and it's always a hit. The bunnies are so cute and delicious.
Mcebo Ndwandwa
[email protected]This is a great recipe for kids. They loved helping me make the bunnies and they were so excited to eat them.
Nokutenda Manjowe
[email protected]I love this recipe! The bunnies are so easy to make and they always turn out perfectly.
Tiffany Kubena
[email protected]This recipe is a bit time-consuming, but it's worth it. The bunnies turned out so cute and they were a big hit at my Easter brunch.
Khazeem Hakeem (Ola komomo)
[email protected]I made this recipe for my Easter party and everyone loved it! The bunnies were so adorable and they tasted amazing.
Nayem Hossen Santo
[email protected]I followed the recipe exactly and my bunnies turned out perfectly. They were so cute and delicious.
Kalpana Poudel
[email protected]This is a fun and easy recipe that's perfect for Easter. The bunnies were a big hit with my family and friends.
Brandon Chiyando
[email protected]This recipe is a keeper! The bunnies turned out so fluffy and delicious. I'll definitely be making this again next year.
Amber Tickle
[email protected]This recipe is a great way to get the kids involved in the kitchen. They loved helping me make the dough and decorate the bunnies.
MD SOMAN MIAH
[email protected]Wow, this hopping easter bunny bread was a hit at our Easter brunch! It was so easy to make and turned out so cute.