Honey Bunnies
 

Honey Bunnies

submitted by anita



I am posting this recipe for those of you who were also interested in
making them. I make it every year for Easter but I lost the recipe when we
moved to Texas. Enjoy and have a HAPPY HOLIDAY:-)

* Exported from MasterCook Mac *

Honey Bunnies

Recipe By : Fleischmann's Yeast
Serving Size : 15 Preparation Time :0:20
Categories : Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----Batter----
1 1/2 cup unbleached flour
2 pkgs active dry yeast
1 tsp salt
2/3 cup evaporated skim milk
1/2 cup water
1/2 cup honey
1/2 cup margarine -- melted
2 eggs
1/2 cup unbleached flour -- * see note
----Glaze----
1/2 cup honey
1/4 cup margarine -- melted
1/2 cup raisins

To prepare batter, combine 1 1/2 cups flour, undissolved yeast, and salt
in a mixing bowl; set aside. In a skillet, heat evaporated skim milk,
water, 1/2 cup honey and 1/2 cup margarine until very warm 120-130
degrees. Gradually add to dry ingredients; beat 2 minutes at medium speed.
Add eggs and 1/2 cup flour. Beat 2 minutes at high speed. Place in a
mixing bowl coated with cooking spray. Cover tightly with plastic wrap>
Refrigerate 2 to 24 hours.

On lightly floured surface, divide dough into 15 pieces. Roll each into a
20-inch rope. Divide each rope into: 1 12-inch (body), 1 5-inch (head),
and 3 1-inch (ears and tail) strips. Coil pieces to make body and head;
attach ears and tail to head and body. Place bunnies on baking sheet
coated with cooking spray. Cover; let rise in warm, draft-free place until
doubled in size, 20 to 25 minutes. Bake at 375 for 12 to 15 minutes or
until golden brown. Remove to wire racks. Meanwhile to prepare glaze,
combine remaining honey and margarine in a saucepan until margarine has
melted. Brush bunnies with glaze while warm. Then, decorate with raisins
for eyes.



- - - - - - - - - - - - - - - - - -


Per serving: 240 Calories; 10g Fat (35% calories from fat); 4g Protein;
36g Carbohydrate; 24mg Cholesterol; 271mg Sodium

NOTES : * Combine 3 more cups additional unbleached flour to make a stiff
batter.

--
Anita A. Matejka
>
Texas, USA

http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
http://www.simpleinternet.com/foodchat/

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/