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Title: Honey Bunnies
Categories: Dessert
Yield: 15 Servings
| 4 1/2 | To 5 cups all purpose flour | |
| 2 | pk | Active dry or rapid |
| Rising yeast | ||
| 1 | ts | Salt |
| 2/3 | c | Undiluted evaporated milk |
| 1/2 | c | Water |
| 1/2 | c | Honey |
| 1/2 | c | Butter or margerine |
| 2 | Eggs at room temperature | |
| 1 | cn | Non stick baking spray |
| 1 | pk | Raisins |
| Honey Glaze |
In large bowl combine 1 1/2 cups flour, undissolved yeast and salt. Heat evaporated milk, water, honey, and butter until very warm (120 degrees to 130 degrees F).Butter does not need to melt. Gradually add to dry ingredients; beat two minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in additional flour to make stiff batter. Place in bowl coated with cooking / baking spray. Spray top of dough as wellCover tightly with plastic; refrigerate 2 to 24 hours.
On lightly floured surface, divide dough into 15 pieces. Roll each to 20 inch ropes. To make bunnies; divide each rope into : 1 (12 inch), 1 (5 inch), and 3 (1 inch) strips. Coil 12 inch strip to make body; coil 5 inch strip to make head; shape remaining 3 inch strips into ears and tail and attach to body and head. Place bunnies on cookie sheet coated with cooking spray. Cover; let rise in warm, draft free place until double in size, (about 20 to 25 minutes).
Bake at 375 degrees F for 12 - 15 minutes or until golden brown. Remove to wire racks. Brush with Honey Glaze while warm. Decorate with raisins for eyes. Brush again with glaze before serving to family, if desired.
From: Monica Jesensky Date: 10-09-96 (09:43) The Computer Workshop (70) Home Cooki
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