HOPPING BUNNY
1 package active dry yeast ¼ cup water 1 cup milk, scalded 1/3 cup sugar ½ cup shortening 1 teaspoon salt 5-5½ cups sifted, all purpose flour 2 eggs, beaten ¼ cup orange juice 2 tablespoons grated orange peel sugar glaze Softer the yeast in warm water. Combine the next four ingredients. Cool to lukewarm. Stir in 2 cups flour and beat well. Add the eggs and beat well. Stir in the yeast, add orange juice, peel and the remaining flour. (Will make a soft dough. ) Turn out on a lightly floured surface and knead until smooth and elastic (about 5-10 minutes) Place the dough in a lightly greased bowl and rotate to grease all sides. Cover and let rise until doubled (2 hours.) Punch down and let rest 10 minutes. On a lightly floured surface, roll the dough into a rectangle ½ inch thick. Cut 14 inch strips, ½ inch wide. On lightly greased baking sheet, lap one end of the strip over the other to form a loop. Twist the loop over the top and let some of the dough hang over each side to make ears. Roll a small ball of dough for the tail. Attach to the bottom of the loop. Let rise to double in size (45 minutes) Bake at 375° for 12-15 minutes. Frost while warm. Sugar glaze 2 cups sifted powdered sugar ¼ cup hot water 1 teaspoon butter or margarine Mix together. Thanks to Deb Sugar Says: A little wicked sugar never hurts --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
