Easter Bunny Breads
Happy Healthy Holidays!
Two variations of delicious Easter Bunny Bread, both with chocolate. One topped with chocolate kisses, the other made into a sweet chocolate bread treat.
2 packages quick rise yeast
1/2 cup sugar
1-1/2 teaspoon salt
4-1/2 cups flour - divided
6 tablespoons butter
1 cup water
2 eggs - reserve one egg white
8 milk chocolate Hershey Kisses
1 tablespoon confetioners sugar
In bowl, combine yeast, sugar, salt, and 1 cup flour.
In saucepan over medium heat, heat margarine and water until very warm (125 degrees).
With mixer at low speed, beat liquid into dry ingredients. At medium speed, beat two minutes. Reserve one egg white; beat in egg and egg yolk with 1 cup flour; beat two minutes. Stir in 2-1/4 cups flour.
Turn dough onto floured surface and knead until smooth and elastic, about five 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. Grease two cookie sheets. Cut dough into eighths.
For one bunny, cut one piece of 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 3/4-inch piece for tail and shape two ears. Brush tail and ears with egg white; tuck slightly under bunny. Brush body with egg white.
Make three more bunnies. Bake 15 minutes or until browned. Cool on rack. Repeat to make four more.
Mix confectioners' sugar with about 1/4-teaspoon water and a hint of red food coloring (for pink); use to draw face on bunnies.
Chocolate Easter Bunny Bread
3-1/4 to 3-3/4 cups all-purpose flour, divided
2/3 cup sugar
1/3 cup unsweetened coca powder
2 packs rapid rise yeast
3/4 teaspoon salt
2/3 cup milk
1/4 cup water
1/4 cup butter/margarine
1 tablespoon pure vanilla extract
1/3 cup milk chocolate or peanut butter morsels
In large bowl, combine 1-cup flour, sugar, cocoa powder, undissolved yeast and salt. Heat milk, water and butter until very warm (120 to 130 degrees).
Gradually add to dry ingredients; beat two minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla and 1/2-cup flour, beat two minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about four to six minutes. Cover, let rest on floured surface ten minutes. Divide dough in half.
For body, knead chocolate morsels into one half, form into ball. Place on bottom end of large greased baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half, form into ball. Place on large baking sheet above body, flatten slightly, pinching to attach.
For nose, pinch off 1/2-inch ball from remaining dough; place on center of head. Divide remaining dough into four equal portions, roll each to form 6-inch rope. For arms, arrange two ropes across body; attach by tucking one end of each under body. Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head.
Cover, let rise in warm draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 350 degrees for 45 to 50 minutes or until done, covering aluminum foil after 20 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Decorate as desired.