My 11 yr old wanted to make these as soon as she saw them in The Friend magazine at the beginning of the month. On Easter weekend we finally got around to it. Actually she finally got around to it, she made them mostly by herself and they turned out great. I love that my kids cook. Ingredients:
1 pkg active dry yeast
1/4 cup warm water
1 cup milk, warmed not quite to boiling
1/3 cup sugar
1/2 cup shortening
1 tsp salt
2 eggs, beaten
1/4 cup orange juice
2 Tbsp grated orange peel
5 1/2 cups flour, sifted
Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 tsp butter
Directions:
Sprinkle yeast in 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. Place in a lightly greased bowl, turning once to grease surface. Cover with a clean towel and put 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 hand to 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 the top of the bottom loop. Cover bunnies and let rise in a warm place for 45-60 minutes until nearly doubled in size.
Bake at 375 for 12-15 minutes.
For the glaze stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.
