Including recipes for Chocolate Bunny Bread, Easter Hot Cross Buns with Cream Cheese Frosting, Lemon Poppy Seed Scones, Strawberry Oat Bran Muffins, Easter Bunny Bread, and Greek Tsoureki (Easter Bread)
Chocolate Bunny Bread
- 3 1/4 to 3 3/4 cups all-purpose flour, divided
- 2/3 c Sugar
- 1/3 c Unsweetened coca powder
- 2 pk Rapid rise yeast
- 3/4 ts Salt
- 2/3 c Milk
- 1/4 c Water
- 1/4 c Butter/margarine
- 1 Egg
- 1 tb Pure vanilla extract
- 1/3 c 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 (120-130 degrees).
Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla and 1/2 cup flour, beat 2 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 4-6 minutes. Cover, let rest on floured surface 10 minutes. Divide dough in half.
For body, knead chocolate morsels into 1 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 4 equal portions, roll each to form 6-inch rope.
For arms, arrange 2 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 30-45 minutes.
Bake at 350 degrees for 45-50 minutes or until done, covering aluminum foil after 20 minutes to prevent excess browning. Remove from sheet; cool on wire rack.
Decorate as desired.
Easter Hot Cross Buns with Cream Cheese Frosting
- 5 c All-purpose flour, divided
- 2 pk Active dry yeast
- 1/2 c Sugar
- 1 ts Salt
- 1 ts Ground cinnamon
- 1/4 ts Ground cardamom
- 1/4 ts Cloves
- 1/4 ts Nutmeg
- 1 1/4 c Milk
- 1/2 c Butter
- 2 Eggs, beaten
- 3/4 c Currants or raisins
- 1/3 c Candied orange peel (opt)
- 1 Egg yolk mixed with 2 tb Water
Cream Cheese Frosting:
- 3 oz Cream cheese, softened
- 1 c Confectioner's sugar
- 1 ts Milk
Combine 2 cups of flour, yeast, sugar, salt and spices in a large mixing bowl.
In a separate bowl, heat milk and butter to very warm (120 to 130ø). Add to flour.
Beat on medium speed of mixer for 1 minute. Add eggs. Beat another minute. Stir in currants, orange peel and enough remaining flour to make dough easy to handle.
Turn dough out onto lightly floured surface and knead until smooth and elastic, about 5 minutes, adding additional flour as needed.
Place in a buttered bowl, turning to butter top. Cover; let rise in warm place until doubled in bulk, about 1 hour.
Punch down dough; turn onto lightly floured surface. Divide dough in half; divide each half into 9 pieces.
Form each piece into a smooth round ball. Place balls of dough in two buttered 8-inch square baking pans. Cover; let rise in warm place until doubled in bulk, about 45 minutes to 1 hour. Brush lightly with egg yolk mixture.
Bake rolls in preheated 375 degree oven, 20 to 25 minutes, or until golden brown. Remove from pans. Cool on wire rack.. Drizzle frosting across the top of each bun in the shape of a cross. Makes 18 buns.
Cream Cheese Frosting:
Beat cream cheese and sugar in a bowl until smooth. Add up to 1 teaspoon of milk or just till the frosting is a good consistency for drizzling.
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Lemon Poppy Seed Scones
- 6 c flour
- 1 c sugar
- 3 ea lemon rinds
- 3 ts baking powder
- 1 1/2 ts salt
- 1 1/2 c softened butter
- 3 ts poppy seeds
- 3 ea eggs
- Juice of 3 lemons
Combine flour, sugar, lemon rinds, baking powder, and salt. Cut in butter. Blend enough milk to make 2 cups with eggs and juice.
Combine wet and dry mixtures.
Roll dough out to 1 1/2 inch thick. Cut into 3-inch rounds.
Place on greased sheets. Bake at 375 degrees for 20 to 25 minutes. Makes 12 large scones.
Strawberry Oat Bran Muffins
- 1 c Oat bran, uncooked; plus 2 tablespoons
- 1/4 c Sugar, brown
- 1 ts Baking powder
- 1 tb Oil
- 1 Egg white; slightly beaten
- 1/4 c Skim milk
- 1/2 c Strawberries, frozen unsweetened, with juice; slightly thawed
Place the oat bran, sugar, baking powder, oil, egg white, skim milk, and strawberries in blender, mix until well blended.
Line 6 six ounce custard cups with 2 cupcake liners. Fill 3/4 full.
Arrange in circle in microwave.
Microwave for 3 to 3 1/2 minutes on HIGH.
Easter Bunny Bread
- 2 pk Yeast, quick rise
- 1/2 c Sugar
- 1 1/2 ts Salt
- 4 1/2 c Flour, divided
- 6 tb Margarine
- 1 c water
- 2 Eggs, lg, reserve 1 egg white
- 8 Hershey Kisses, milk chocolate
- 1 tb Sugar, confectioners
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 2 minutes. Reserve 1 egg white; beat in egg and egg yolk with 1 cup flour; beat 2 minutes. Stir in 2 1/4 cups flour.
Turn dough onto floured surface and knead until smooth and elastic, about 5 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 2 cookie sheets.
Cut dough into eighths.
For 1 bunny; cut 1 piece 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 2 ears. Brush tail and ears with egg white; tuck slightly under bunny. Brush body with egg white.
Make 3 more bunnies.
Bake 15 minutes or until browned. Cool on rack. Repeat to make 4 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.
Greek Tsoureki (Easter Bread)
- 1 c Milk
- 1/2 c Sweet butter
- 1 pk Active dry yeast
- 1/2 c Granulated sugar
- 1 ts Salt
- 2 Eggs; beaten
- 5 tb Orange juice, divided
- 1 tb Grated orange rind
- 5 1/2 c Sifted flour
- Butter; melted
- 1/4 c Slivered almonds
- 2 tb Granulated sugar
In a small saucepan, combine the milk and butter over medium heat and scald. Stir until the butter melts, then pour into a mixing bowl.
When lukewarm, sprinkle in the yeast, and gradually stir in the 1/2 cup sugar until it dissolves.
Next add the salt, eggs, 3 tablespoons of orange juice, and the orange rind, stirring continuously.
Gradually add half the flour until the mixture begins to bubble. Continue adding flour gradually by hand; the dough will be sticky, but not stiff.
Flour your fingers lightly and knead for 15 minutes.
Place the dough in a large buttered bowl, brush the dough with melted butter, cover, and place in a warm area to rise until doubled in bulk (approximately 2 to 3 hours).
Punch the dough down and divide into 2 parts. Divide each half into 3 parts and roll each into a long rope about 10" x 2". Braid the three ropes together; pinch to seal the ends.
Repeat with the other half of the dough to make a second tsoureki.
Place on a cookie sheet, cover, and let rise until doubled in bulk (approx. 1 1/2 hours).
Meanwhile, prepare the glaze by mixing the remaining 2 tb orange juice, 2 tb granulated sugar, and the slivered almonds in a small bowl.
Bake at 375 degrees for about 20 minutes.
Remove from the oven and with a pastry brush glaze the tops and sides of loaves.
Return to the oven and bake for another 15 to 20 minutes until the color is a rich and shiny chestnut.
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