Easter Bunny Breads
2 pk Yeast, quick rising
1/2 c Sugar
1 1/2 ts Salt
4 1/2 c Flour, divided
6 tb Margarine
2 x Eggs, divided
8 x Hershey's Kisses
1 tb Sugar, confectioners'
1/4 t water mixed with a touch of red food coloring
About 2 hours before serving or early in the day.
In bowl, combine yeast, sugar, salt, and 1 cup flour.
In saucepan over medium heat, heat margarine and 1 cup water until very warm
With mixer at low speed, beat liquid into the dry ingredients. Increase
mixer speed to medium and beat mixture for about 2 minutes.
Reserve 1 egg white; beat in egg and egg yolk with 1 cup flour; beat 2
minutes. Stir in 2 1/4 cups flour.
Turn dough onto floured surface and knead until smooth and elastic, about 5
minutes, working in about 1/4 cup flour while kneading.
Shape dough into ball; cover and let rest 15 minutes.
Preheat oven to 375 degrees F. and then grease 2 cookie sheets.
Divide dough into eighths.
For 1 bunny; cut 1 piece dough in half; shape half into ball, with a
Hershey's Kiss in the center, for body.
Place on cookie sheet.
Cut other half in half; shape half into ball; brush with egg white; place
next to large ball, tucking slightly under for the head.
From remaining half, pinch off 3/4-inch piece for tail and shape 2 ears.
Brush tail and ears with egg white; tuck slightly under bunny.
Brush body with egg white. Make 3 more bunnies.
Bake for 15 minutes or until nicely browned. Cool on rack.
Repeat to make 4 more.
Mix confectioners' sugar with the colored water; use this mixture to draw
face on bunnies.