Post by Paulinemom on Apr 12, 2006 14:13:47 GMT
This is a real lovely recipe for Rabbit shaped buns which are suitable for the mid morning drink or a teatime treat.
Makes about 15 rolls.
Conversion : 1 cup = 8oz
Ingredients
4 1/2 - 5 cups all-purpose flour
2 envelopes (1/2 oz./14 grams total) quick rise yeast
1 tsp. salt
2/3 cup evaporated milk
1 cup clear honey, divided
3/4 cup butter or margarine, divided
1/2 cup water
2 eggs
Raisin or candy, for decoration
Method
Reserve 1 cup flour. In large bowl, mix remaining flour, yeast and salt. Heat evaporated milk, 1/2 cup honey, 1/2 cup butter and water until 125°F (50°C). Stir into dry ingredients. Mix in eggs and enough reserved flour to make soft dough that does not stick to bowl.
Knead until smooth and elastic, about 8 minutes. Place in greased bowl. Grease top, cover tightly and refrigerate for 2 hours (or up to 24 hours).
Punch dough down. Divide into 15 pieces; ran each to 20 inch (50 cm) rope. Divide each rope into: 1-12 inch (30 cm), 1 - 5 inch (13 cm) and 3 -1 inch (2.5 cm) strips. Coil 12-inch (30 cm) strip to make body; coil 5-inch (13 on) strip to make head; shape remaining strips into ears and tail and attach to the body and head
Place bunnies on greased baking sheets. Cover; let rise until double in size, about 25 minutes. Bake at 375°F (190°C) for 12-15 minutes.
Honey Glaze:
Stir remaining 1/2 cup honey and 1/4 cup butter over low heat until melted. Brush each bunny with glaze while warm. Decorate with raisins or candies, etc. Brush again with honey before serving.
Recipe courtesy of Diana
Makes about 15 rolls.
Conversion : 1 cup = 8oz
Ingredients
4 1/2 - 5 cups all-purpose flour
2 envelopes (1/2 oz./14 grams total) quick rise yeast
1 tsp. salt
2/3 cup evaporated milk
1 cup clear honey, divided
3/4 cup butter or margarine, divided
1/2 cup water
2 eggs
Raisin or candy, for decoration
Method
Reserve 1 cup flour. In large bowl, mix remaining flour, yeast and salt. Heat evaporated milk, 1/2 cup honey, 1/2 cup butter and water until 125°F (50°C). Stir into dry ingredients. Mix in eggs and enough reserved flour to make soft dough that does not stick to bowl.
Knead until smooth and elastic, about 8 minutes. Place in greased bowl. Grease top, cover tightly and refrigerate for 2 hours (or up to 24 hours).
Punch dough down. Divide into 15 pieces; ran each to 20 inch (50 cm) rope. Divide each rope into: 1-12 inch (30 cm), 1 - 5 inch (13 cm) and 3 -1 inch (2.5 cm) strips. Coil 12-inch (30 cm) strip to make body; coil 5-inch (13 on) strip to make head; shape remaining strips into ears and tail and attach to the body and head
Place bunnies on greased baking sheets. Cover; let rise until double in size, about 25 minutes. Bake at 375°F (190°C) for 12-15 minutes.
Honey Glaze:
Stir remaining 1/2 cup honey and 1/4 cup butter over low heat until melted. Brush each bunny with glaze while warm. Decorate with raisins or candies, etc. Brush again with honey before serving.
Recipe courtesy of Diana