Ingredients
Scale
- Bunny Buns
- Submitted by Mindy ~ The Sisters Cafe1 package active dry yeast
- 1/4 cup warm water
- 1 cup milk, warmed not quite to boiling
- 1/3 cup sugar
- 1/2 cup shortening (I used 1/2 butter)
- 1 teaspoon salt
- 2 eggs, beaten
- 1/4 cup orange juice
- 2 Tablespoons grated orange peel
- 5 1/2 cups flour
- Glaze:
- 2 cups powdered sugar
- 1/4 cup hot water
- 1 teaspoon butter (not my fav… anyone have a better one?)
Instructions
- Sprinkle yeast in the warm water and set aside.
- In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
- Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
- Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic (I used my Bosch for 5 minutes). Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
- On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.
- Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
- Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.
- For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.