1½ cups flour, unbleached
2 pkg active dry yeast
1 tsp salt
⅔ cup evaporated milk
½ cup water
½ cup honey
½ cup margarine, melted
2 pcs eggs
3½ cups flour, unbleached
½ cup honey
¼ cup margarine, melted
½ cup raisins
To prepare the batter, combine flour, undissolved yeast, and salt in a mixing bowl; set aside.
In a skillet, heat evaporated milk, water, honey, and margarine until very warm in 120 to 130 degrees F.
Gradually add to dry ingredients; beat 2 minutes at medium speed.
Add eggs and flour. Beat 2 minutes at high speed.
Place in a mixing bowl coated with cooking spray.
Cover tightly with plastic wrap.
Refrigerate for 24 hours.
On a lightly floured surface, divide the dough into 15 pieces.
Roll each into a 20-inch rope.
Divide each rope into: 1 12-inch (body), 1 5-inch (head), and 3 1-inch (ears and tail) strips.
Coil pieces to make body and head; attach ears and tail to head and body.
Place bunnies on a baking sheet coated with cooking spray.
Cover; let rise in a warm, draft-free place until doubled in size, 20 to 25 minutes.
Bake at 375 degrees F for 12 to 15 minutes or until golden brown.
Remove to wire racks.
Meanwhile to prepare glaze, combine remaining honey and margarine in a saucepan until margarine has melted.
Brush bunnies with glaze while warm. Then, decorate with raisins for eyes.
Sugar: 20g
:
Calcium: 42mg
Calories: 332kcal
Carbohydrates: 56g
Cholesterol: 4mg
Fat: 10g
Fiber: 2g
Iron: 2mg
Potassium: 134mg
Protein: 5g
Saturated Fat: 2g
Sodium: 250mg
Vitamin A: 433IU
Vitamin C: 1mg
