Honey Bunnies


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This is an adorable recipe to make for Easter. It's more bread-like than cookie, so it keeps the sweetness low. Kids will love putting the bunnies together and then taking them apart.

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  • 1 1/2 C. unbleached flour
  • 2 pkg. active dry yeast
  • 1 tsp. salt
  • 2/3 C. evaporated milk
  • 1/2 C. water
  • 1/2 C. honey
  • 1/2 C. margarine, melted
  • 2 eggs
  • 3 1/2 C. unbleached flour
  • 1/2 C. honey
  • 1/4 C. margarine, melted
  • 1/2 C. raisins

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To prepare batter, combine 1 1/2 C. flour, undissolved yeast, and salt in a mixing bowl; set aside. In a skillet, heat evaporated milk, water, 1/2 C. honey and 1/2 C. margarine until very warm, 120-130 degrees. Gradually add to dry ingredients; beat 2 minutes at medium speed. Add eggs and 1/2 C. flour. Beat 2 minutes at high speed. Place in a mixing bowl coated with cooking spray. Cover tightly with plastic wrap. Refrigerate 2-24 hours.

On lightly floured surface, divide 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 baking sheet coated with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, 20 to 25 minutes.

Bake at 375 degrees for 12-15 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. 

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