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    Easter Bunny Buns

    List of Ingredients

    1/3 cup milk
    1/4 cup sugar
    1/4 cup light molasses
    1/4 cup vegetable shortening
    1/2 t. salt
    1 envelope active dry yeast
    1/4 cup warm water (105-115)
    1 egg, unbeaten
    2 3/4 cups unsifted flour
    1/2 t. cinnamon
    1 egg. slightly beaten
    Dark raisins and red candied cherries
    Flaked coconut


    Combine milk, sugar, light molasses, shortening and salt.
    Heat just until shortening is melted.
    Cool to lukewarm.
    Dissolve yeast in warm water.
    Stir in milk mixture, unbeaten egg, 2 1/2 cups flour, and cinnamon; beat till smooth.
    Add enough remaining flour to make dough easy to handle.
    Turn out onto lightly floured surface; knead until smooth and elastic, about 5 min.
    Place in greased bowl; turn greased side up; cover with towel.
    Let rise in warm place until doubled (1-1 1/2 hrs.)
    Punch down dough; knead a few times; divide into 12 pieces.
    To shape bunnies:
    Roll each piece of dough into a rope about 16" long.
    Hold one end in left hand and form loop in center or rope.
    Bring free end behind and through loop to form loose single knot.
    Two ends are ears; raised loop is bunny's face.
    Place on greased cookie sheets; repeat until all shaped.
    Cover with towels; let rise in a warm place until doubled (30-45 min)
    Lightly brush top of bunnies with beaten egg.
    Press raisins into buns for eyes and a piece of cherry for the nose.
    Bake at 375 for 20-25 min. or until golden brown.
    Remove and cool on racks
    To finish decorating, outline ears and whiskers with glaze pressed through small tip of decorating set.
    Press coconut into whiskers.
    Bunny glaze:
    Mix one cup confectioners sugar with 1 T milk and 1/4 t. vanilla until smooth. Makes about 1/2 cup.




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