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Cinnamon Bunny Bread


Recipe: Cinnamon Bunny Bread
Summary: These fun bunny-shaped rolls are made with a rich yeast dough and perfect for an Easter brunch. Enlist family members to help roll the dough into balls to shape into bunnies.

Ingredient s
1 cup milk 1/2 cup(1 stick) unsalted butter, sliced 1/2 cup warm water (105 degrees F to 115 degrees F) 3/4 cup sugar 2 packages active dry yeast 5 cups all-purpose f lour 1 tablespoon ground cinnamon 1 teaspoon salt 5 eggs, at room temperature (reserve one f or glaze) 1 tablespoon cold water Decorator Frosting Liquid f ood coloring small round candies or jelly beans

Inst ruct ions


1. Combine the milk and butter in a small saucepan. Place the pan over low heat until the butter melts, stirring occasionally. Remove the pan f rom the heat and let cool until lukewarm (110 degrees F). 2. Stir together the warm water and 1 tablespoon sugar in a small bowl. Sprinkle the yeast over the surf ace; let stand until sof tened, about 1 minute. Stir to dissolve the yeast. Let stand until mixture is f oamy, about 5 minutes. 3. Combine 4 cups of the f lour, the remaining sugar, the cinnamon and salt in large bowl. Add 4 of the eggs, the yeast mixture and warm milk mixture; stir with a wooden spoon until well blended. Stir in enough of the remaining f lour to make sof t but not sticky dough. 4. Knead dough on a lightly f loured surf ace or in an electric mixer bowl with a dough hook until smooth and elastic, 8 to 10 minutes. Place the dough in a lightly oiled bowl, turning to coat evenly with the oil. Cover and let rise in warm place, away f rom draf ts, until doubled in bulk, f or 1 to -1/2 hours. 5. Punch down dough. Knead dough brief ly. Cover; let rest f or 10 minutes. Grease 2 large baking sheets. 6. For small bunnies: Cut dough into 12 equal parts. Use one part f or each bunny. If your kitchen is warm, keep unused portions of the dough, covered, in the ref rigerator. Using one piece of dough,

pinch of f about 1/4 cup f or the bunny body and roll into a ball, slightly elongating it into the shape of an egg. Place on one of the prepared baking sheets. Pinch of f about 2 tablespoons dough and roll into a ball to f orm a head, elongating one end to a point. Dip the point in water and tuck under the body ball on the baking sheet to attach. Pinch of f tiny piece f rom the original piece of dough f or the nose. Roll into a ball, dip the bottom in water and place in center of f ace. Divide remaining portion of the original piece of dough into 6 equal pieces. Roll 4 pieces into balls f or paws, making them slightly pointed and elongated at one end. Dip the points into water; tuck the points under the body on 4 places to make the paws. Roll remaining 2 pieces into logs f or ears, making a point on one and f lattening the other end of each log. Dip the f lattened end of each into water and tuck under head f or ears. Repeat with remaining 11 pieces of dough to make 11 more bunnies. Place the bunnies about 3 inches apart on baking sheets. Cover with plastic wrap; let rise in warm place, away f rom draf ts, until doubled in bulk, 30 minutes to 1 hour. 7. Heat oven to 350 degrees F. Whisk together reserved egg and 1 tablespoon cold water in small bowl to make egg wash. Uncover bunny breads; brush with egg wash. Brush each a second time. Bake in 350 degrees F oven f or 15 minutes until bread is golden and sounds hollow when tapped with f ingertips. Remove breads f rom baking sheets and let cool on rack. Cool completely bef ore decorating. 8. For large bunnies: Divide dough into 6 equal parts. Assemble as directed f or small bunnies, doubling amounts of dough f or body and head. Place the bunnies about 3 inches apart on baking sheets. Cover with plastic wrap; let rise in warm place, away f rom draf ts, until doubled in bulk, 30 minutes to 1 hour. Brush with egg wash and bake in 350 degrees F oven 20 minutes or until bread is golden and sounds hollow when tapped with f ingertips. Remove f rom baking sheet to wire rack. Let cool completely. 9. Tint batches of f rosting with colorings. Spoon into pastry bags with small writing tips; decorate as desired. 10. Decorator Frosting: Combine 2 teaspoons powdered egg whites with 2 tablespoons warm water in small bowl. Whisk 2 minutes to dissolve. Stir in 1/8 teaspoon cream of tartar. Beat with electric mixer until f rothy. Add 1-1/2 cups sif ted conf ectioners sugar and beat until f luf f y and stif f , about 5 minutes. If f rosting is too stif f , beat in a f ew drops of water until f rosting is proper consistency. Keep covered with damp cloth at all times or f rosting will harden. Recipe adapted f rom http://www.recipe.com/cinnamon-bunny-bread/ 133

0 490 Categories: Bread, Easter Tags: active dry yeast, Cinnamon Bunny Bread, Decorator Frosting, ground cinnamon, Jelly beans, Liquid f ood coloring Slow Cooked Bolognese Sauce Slow Cooker Sesame Garlic Chicken