Easter Bunnies Recipe
Ingredients
| Just under 1/3 quantity risen rich milk dough | ||
| Egg wash | ||
Directions
Divide the dough into 6 pieces.
Cut each piece of dough in half.
Roll out one half to a thin strand 10 inches long, and coil up loosely to form the body.
Divide the other half in two and roll out one piece to a thin strand 5 inches long.
Coil up loosely to form the head.
Roll out the remaining piece to form the two ears and a small ball for the tail.
Assemble these pieces in the shape of a rabbit on a lightly greased baking sheet.
Repeat for other bunnies.
Cover and let rise for about 30 minutes in a warm place.
Brush with egg wash.
Bake toward the top of a moderately hot oven (375°F) for 15-20 minutes.
Cool on a cake rack.
Cut each piece of dough in half.
Roll out one half to a thin strand 10 inches long, and coil up loosely to form the body.
Divide the other half in two and roll out one piece to a thin strand 5 inches long.
Coil up loosely to form the head.
Roll out the remaining piece to form the two ears and a small ball for the tail.
Assemble these pieces in the shape of a rabbit on a lightly greased baking sheet.
Repeat for other bunnies.
Cover and let rise for about 30 minutes in a warm place.
Brush with egg wash.
Bake toward the top of a moderately hot oven (375°F) for 15-20 minutes.
Cool on a cake rack.
Chef
