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Prep and Cook time: About 2 1/2 Hours
Makes: 2 breads, 10 servings total
Ingredients
About 5-1/2 cups all-purpose flour
2 packages (1.4 oz. each) rapid-rise yeast
1/2 cup sugar
2 teaspoons finely grated lemon peel (yellow part only)
1 1/2 teaspoons salt
1 cup warm (120 degrees to 125 degrees) Milk
1 Large Egg
5 Eggs, yolks only
2/3 cup (about 11 tablespoons) Sweet Cream Butter, softened
4 raisins
Colored sprinkles (optional)
Ribbon
Instructions
1. In the large bowl of an electric mixer, combine 4-1/2 cups flour and
the yeast, sugar, lemon peel, and salt. Stir to blendwell. With mixer
running on low speed, add the milk, whole egg, and 4 of the egg yolks.
Then beat in butter, 1 tablespoon at a time, until smoothly incorporated.
Beat in as much of the remaining 1 cup flour as necessary, a little at a
time, to make a pliable dough that is not sticky.
2. To knead dough with a dough hook: Knead dough in the mixing bowl, just
until dough is smooth and elastic and comes away from bowl sides, about 2
to 3 minutes (do not overknead). To knead by hand: Turn dough out onto a
lightly floured board and knead until dough is smooth and elastic and no
longer sticky, about 4 minutes.
3. Return dough to mixing bowl. Let stand, loosely covered, for about 10
minutes.
4. Turn dough out onto a lightly floured board. Shape into a ball. With a
large knife, divide ball in half. Form one half into a rabbit, following
the instructions in “Shaping Your Bunny,” below. Repeat process to shape
second bunny with remaining half of dough.
5. Once bunnies are shaped on baking sheet, press 2 raisins into each head
to make eyes. Lightly cover bunnies with plastic wrap and let stand in a
warm, draft-free spot until doubled in size, 30 minutes to 1 hour,
depending on room temperature. Preheat oven to 325°.
6. When dough is doubled, beat together remaining egg yolk with 1
tablespoon water in a small bowl until smooth. With a pastry brush, brush
yolk mixture evenly over bunnies. If desired, decorate bunny legs with
colored sprinkles. If necessary, press raisin eyes back down into dough.
7. Bake breads until they are golden brown and sound hollow when tapped,
about 35 minutes. Let stand on baking sheets 10 minutes, then carefully
transfer to a wire rack to cool completely.
8. To serve, carefully tie a ribbon bow around each bunny’s neck.
Shaping Your Bunny
1. Divide dough in half. Form one half into a log about 7 inches long and
11.2 inches wide, making log slightly wider at one end. Transfer log to
one side of a lightly buttered 10- by 15-inch baking sheet, placing it
parallel to short end of baking sheet.
2. With a sharp knife, make a lengthwise cut about 3 inches long through
the center of the wider end of the log; separate pieces to form legs.
3. Cut the remaining half of dough into thirds. Roll one of the pieces
into a ball. Lightly dampen one side of the ball with water and press that
side onto the uncut end of the log to form the head; gently press to seal.
4. Cut each of the remaining dough pieces in half to make 4 pieces total.
Roll 2 of the pieces into logs about 3 inches long. Lightly wet one end of
each of the logs and press them into the top of the head to form ears;
gently press to seal. Roll each of the remaining 2 dough pieces into logs
that are 4 to 5 inches long. Lightly wet one end of each; press onto bunny
and position to form arms. Repeat steps 1 through 4 with remaining dough
to make second bunny.
