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Ingredient s
1 cup milk 1/2 cup(1 stick) unsalted butter, sliced 1/2 cup warm water (105 degrees F to 115 degrees F) 3/4 cup sugar 2 packages active dry yeast 5 cups all-purpose f lour 1 tablespoon ground cinnamon 1 teaspoon salt 5 eggs, at room temperature (reserve one f or glaze) 1 tablespoon cold water Decorator Frosting Liquid f ood coloring small round candies or jelly beans
pinch of f about 1/4 cup f or the bunny body and roll into a ball, slightly elongating it into the shape of an egg. Place on one of the prepared baking sheets. Pinch of f about 2 tablespoons dough and roll into a ball to f orm a head, elongating one end to a point. Dip the point in water and tuck under the body ball on the baking sheet to attach. Pinch of f tiny piece f rom the original piece of dough f or the nose. Roll into a ball, dip the bottom in water and place in center of f ace. Divide remaining portion of the original piece of dough into 6 equal pieces. Roll 4 pieces into balls f or paws, making them slightly pointed and elongated at one end. Dip the points into water; tuck the points under the body on 4 places to make the paws. Roll remaining 2 pieces into logs f or ears, making a point on one and f lattening the other end of each log. Dip the f lattened end of each into water and tuck under head f or ears. Repeat with remaining 11 pieces of dough to make 11 more bunnies. Place the bunnies about 3 inches apart on baking sheets. Cover with plastic wrap; let rise in warm place, away f rom draf ts, until doubled in bulk, 30 minutes to 1 hour. 7. Heat oven to 350 degrees F. Whisk together reserved egg and 1 tablespoon cold water in small bowl to make egg wash. Uncover bunny breads; brush with egg wash. Brush each a second time. Bake in 350 degrees F oven f or 15 minutes until bread is golden and sounds hollow when tapped with f ingertips. Remove breads f rom baking sheets and let cool on rack. Cool completely bef ore decorating. 8. For large bunnies: Divide dough into 6 equal parts. Assemble as directed f or small bunnies, doubling amounts of dough f or body and head. Place the bunnies about 3 inches apart on baking sheets. Cover with plastic wrap; let rise in warm place, away f rom draf ts, until doubled in bulk, 30 minutes to 1 hour. Brush with egg wash and bake in 350 degrees F oven 20 minutes or until bread is golden and sounds hollow when tapped with f ingertips. Remove f rom baking sheet to wire rack. Let cool completely. 9. Tint batches of f rosting with colorings. Spoon into pastry bags with small writing tips; decorate as desired. 10. Decorator Frosting: Combine 2 teaspoons powdered egg whites with 2 tablespoons warm water in small bowl. Whisk 2 minutes to dissolve. Stir in 1/8 teaspoon cream of tartar. Beat with electric mixer until f rothy. Add 1-1/2 cups sif ted conf ectioners sugar and beat until f luf f y and stif f , about 5 minutes. If f rosting is too stif f , beat in a f ew drops of water until f rosting is proper consistency. Keep covered with damp cloth at all times or f rosting will harden. Recipe adapted f rom http://www.recipe.com/cinnamon-bunny-bread/ 133
0 490 Categories: Bread, Easter Tags: active dry yeast, Cinnamon Bunny Bread, Decorator Frosting, ground cinnamon, Jelly beans, Liquid f ood coloring Slow Cooked Bolognese Sauce Slow Cooker Sesame Garlic Chicken