Bunny Bun Bun

Last year our family made bunny buns during General Conference in April, and it was so much fun that the children have decided it is a tradition now. 

Admittedly they are more time consuming than most other bread that I make, so I was hesitant to do it without daddy around for assistance, but the children assured me they would help...
And true to their word, they stuck with me through the entire project.  Their favorite part was rolling out the dough, and cutting the pieces for the bunny tails, and of course eating them.
Because I really wanted daddy to be a part of our tradition, even though he could be with us, in a moment of inspiration, I got out our "daddy pen", and "The Golden Sleepy Book" by Margaret Wise Brown, and daddy read us the story of "The Dreaming Bunny" while we ate our bunny buns.  (The little ones loved eating bunny buns, while reading about Bunny Bun Bun.)  What a fun family time, even though our family is worlds apart!

In case you want to make your own Bunny Buns, here is my adaptation of the recipe originally found in the April 2011 Friend.  (You know, I can't stand to leave a recipe alone!)

Bunny Buns
2 1/2 tsp. yeast
1/4 cup warm water
1 cup warm milk (not boiling)
1/3 cup sugar
1/2 cup shortening (palm shortening works great)
1 tsp. salt
2 eggs
1/4 cup orange juice
2 Tbsp. grated orange peel (fresh or dried works fine)
5 1/2 cups whole wheat flour

2 cups powdered sugar
1/4 cup hot water

In your mixer combine yeast, water, milk, sugar, shortening and salt.  Mix well.  Add eggs, orange juice, and orange peel.  

Stir in the flour a cup at a time, until your dough is soft and just barely cleaning the edge of the bowl.

Let stand for 10 minutes.  Knead dough by hand 5-10 minutes on a lightly floured surface, or if using your mixer until the dough is smooth and elastic.  (Ours take about 5-6 minutes in the Bosch on 1.)

Allow the dough to rise in a covered bowl until double, between and hour and a half and two  hours.  Punch it down and let it sit for 10 minutes.

Roll the dough into a 1/2" thick rectangle on a lightly floured surface.  Cut the dough into 1/2" strips, that are between 12-14" long.  Use the uneven strips on the end to cut into 1/2" pieces that you will roll into balls for the bunnies tails.  (I let the children do this part, and they usually end up about 1", and they turn out great.)

Take one long strip at a time and put it on a greased cookie sheet.  Twist the two ends together twice, like a pretzel, to make the ears and face of the bunny.  You should have a loop at the bottom of your bunny.  (See the picture of our bunnies at the top if you need an illustration.)  Put one of the tail pieces in the loop, and continue until all of your little bunnies are made.  

Let the bunnies rise in a warm place for 30-60 minutes, until double in size.  Bake at 375 for 12-15 minutes.  You will have two trays of yummy bunnies when you are finished.

For the glaze, combine the sugar and water, then pour over your bunnies while they are still warm, but not hot.  (I highly recommend doing this step while they are still on the pan to contain the mess.)

Happy Baking!

JDaniel4's Mom  – (April 5, 2012 at 2:24 PM)  

This is such a cute idea! They look delicious!

Mackenzie  – (April 13, 2012 at 10:42 PM)  

Thank you for linking up last week on the Saturday Show & Tell! You were featured in this week's link up! We'd love it if you'd stop by and share what you've been up to this week! :)


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