Sugar-n-Spice Bunnies

A soft bread - sweet from sugar, spicy from cinnamon, nutmeg and allspice. No Easter buffet should be without them.

Yield: 10 Bunnies

Ingredients

Bread

• 5 1/2 to 6 cups all-purpose flour, divided
• 1/3 cup granulated sugar
• 2 envelopes Fleischmann's RapidRise Yeast
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 cup milk
• 1/2 cup water
• 1/3 cup butter
• 2 large eggs
• 1 (8 ounce) package chopped dates (optional)

Powdered Sugar Glaze

• 1 cup powdered sugar, sifted
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

Bread

1. In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast, spices, and salt.
2. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Gradually add to flour mixture. Beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
3. Add eggs and 1/2 cup flour. Beat for 2 minutes at high speed.
4. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest for 10 minutes.
5. Set aside about 1/4 cup dates for bunny's eyes. Knead remaining dates into dough, if desired.
6. Divide dough into 10 equal pieces. Roll each to 24 inch rope. Divide each rope into 1 (13 inch), 1 (6 inch), 2 (2 inch), and 1 (1 inch) strips. Coil a 13 inch strip to make body; coil a 6 inch strip to make head. Attach head to body; pinch to seal. Shape 2 (2 inch) strips into ears and remaining 1 inch strip into tail. Attach to body and head. Place on two greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
7. Bake at 375 degrees F for 15 to 20 minutes or until done.
8. Remove from pans; cool on wire racks.
9. Drizzle with Powdered Sugar Glaze.
10. Insert reserved date pieces for eyes.

Powdered Sugar Glaze

1. Combine all ingredients until smooth.

Nutrition

Per 1 Bunny: Calories: 480; Total Fat: 9g; Saturated Fat: 4.5g; Cholesterol: 60mg; Sodium: 330mg; Carbohydrates: 90g; Dietary Fiber: 4g; Protein: 11g

Attribution

Recipe and photo used with permission from: Fleischmann's Yeast