Easter bunny breads

8 Servings

Ingredients

Quantity Ingredient
2 packs Yeast, quick rise
½ cup Sugar
1½ teaspoon Salt
4½ cup Flour
6 tablespoons Margarine
2 xes Eggs, lg
8 xes Kisses, milk chocolate
1 tablespoon Sugar, confectioners'

Directions

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 (125 degrees).

With mixer at low speed, beat liquid into dry ingredients. At medium speed, beat 2 minutes. Reserve 1 egg white; beat in egg and egg yolk with 1 cup flour; beat 2 minutes. Stir in 2¼ cups flour.

Turn dough onto floured surface and knead until smooth and elastic, about 5 minutes, working in about ¼ cup flour while kneading. Shape dough into ball; cover and let rest 15 minutes.

Preheat oven to 375 degrees. Grease 2 cookie sheets. Cut dough into eighths. For 1 bunny; cut 1 piece dough in half; shape half into ball, with a kiss in 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 it for head. From remaining half, pinch off ¾-indh 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 15 minutes or until browned. Cool on rack. Repeat to make 4 more.

Mix confectioners' sugar with about ¼ teaspoon water and a hint of red food coloring (for pink); use to draw face on bunnies. If you like, tie bows around bunnies' necks.

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