Friday, April 10, 2009

Bunny Buns


Remember those really fun "Kitchen Krafts" that would come in the "Friend" magazine every month when we were kids?! I have some great memories growing up cooking with Mom and my sisters and brothers from the "Kitchen Krafts". I am so happy to pass this Family Easter tradition on to my kids!

“Kitchen Krafts,” Friend, Apr 1980, 23
Bunny Buns
1 package active dry yeast
1/4 cup warm water
1 cup scalded milk
1/3 cup sugar
1/2 cup shortening
1 teaspoon salt
5 1/2 cups sifted flour
2 beaten eggs
1/4 cup orange juice
2 tablespoons grated orange peel
Soften yeast in warm water and set aside. Blend scalded milk, sugar, shortening, salt; then cool till lukewarm. Stir in about 2 cups flour and beat well. Mix in eggs and stir in softened yeast. Add orange juice, orange peel, and remaining flour to make soft dough. Let stand 10 minutes.
Knead dough 5–10 minutes on lightly floured surface till smooth and elastic. Place in lightly greased bowl, turning once to grease surface. Cover, let rise in warm place till double in size (about 2 hours), punch down, cover, and let stand 10 minutes.
To start bunnies, roll dough into 1/2″ thick rectangle on lightly floured surface. Cut dough into strips about 1/2″ wide and roll between hands to smooth. Shape into twist or curlicue bunnies.
Twist Bunnies
Place 14″ strip of dough on lightly greased cookie sheet. Lap one end of strip over the other to form loop; bring end that is underneath up over top end, letting ends extend to each side for ears (see illustration). Roll small ball of dough for tail and place atop dough at bottom of loop.
Curlicue Bunnies
Cut 10″ strip of dough for body and 5″ strip for head. On lightly greased cookie sheet make loose coil of body strip. Coil strip for head and place close to body. For ears pinch off 1 1/2″ strips and shape. Make small ball for tail.
Cover bunnies and let rise in warm place till nearly double in size (45–60 minutes). Bake at 375° for 12–15 minutes. Frost while warm with sugar glaze. Makes about 2 1/2 dozen.
Sugar Glaze
2 cups sifted powdered sugar
1/4 cup hot water
1 teaspoon butter
Mix ingredients till well blended and brush over warm rolls.



3 comments:

SylviaBielefeldt said...

Adorable! I love these pictures. Thanks for posting the recipe. I've got to make some today.

Jensen Family said...

I can't believe Mom got that out of the Friend when I was only five and you were three! No wonder we feel like we have to have these for it to be Easter!

Jane said...

What a great idea, they are so cute. I will have to try these! Thanks for sharing!