I have been making Honey Bunnies for a long-long time and they are still one of my favorites.  They are are a lot of fun to make with your kids and great for decoration too.  Many feel like Honey Bunnies are only an “Easter” thing.  they are great for Easter but also most any time . . . what little kid only likes bunnies at Easter time?!?!

Enough with the discussion, lets get on with making Honey Bunnies.

Note: for those of you with a penchant for the world’s foremost honey expert Winnie the Pooh . . . the correct spelling is  Hunny Bunnys!

HONEY BUNNIES

PREP TIME: 2 Hours

COOKING TIME: 15 Minutes

SERVES – Makes 16 Honey Bunnies

Ingredients:

Honey Bunnies:

4 1/2 cups all-purpose flour

1/2 ounce active dry yeast or ½ ounce fast rising yeast

1 teaspoon salt

2/3 cup evaporated milk

1/2 cup water

1/2 cup honey

1/2 cup butter or 1/2 cup margarine , cut into pieces

2 eggs

30 raisins

Honey Glaze:

1/4 Cup Honey

1/8 Cup Butter

Directions:

1. In large bowl, combine 1/2 cups flour, undissolved yeast, and salt.
2. Heat evaporated milk, water, honey, and butter until warm (105° to 115°F).
3. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
4. Add eggs and 1/2 cup flour; beat 2 minutes at high speed.
5. With spoon, stir in enough remaining flour to make soft dough. Might need a little extra.
6. Place in greased bowl. Grease top; cover tightly with plastic wrap. Refrigerate for 2 to 24 hours.
7. Remove dough from refrigerator; punch down. Remove to floured surface. Divide dough into 15 equal pieces. Roll each to 20-inch rope. Divide each rope into 1 (12-inch), 1 (5-inch), and 3 (1-inch) strips.
8. Coil 12-inch strip to make body; coil 5-inch strip to make head. Attach head to body; pinch to seal. Shape remaining 3 strips into ears and tail and attach to body and head.
9. Place on 2 large greased baking sheets. Cover; let rise in warm place until doubled in size, about 20 to 40 minutes.
10. Bake at 375°F for 12 to 15 minutes. Remove from sheets to wire racks. Brush with Honey Glaze while warm. Insert raisins for eyes. If desired, brush again with glaze before serving.
11. Honey Glaze: Combine 1/4 cup honey and 1/8 cup butter in a small saucepan. Cook over low heat until butter melts, stirring occasionally.

Now for the toughest part . . . deciding whether to eat the ears or the tail first!

Enjoy and as always . . . thank you for reading!

Kris

The name (and theme) of our April cooking classes at The Lark Inn is “Lady’s Tea”.  We will be making Clotted Cream, several types of Scones, Fruit Salad, Tea Sandwiches, Jelly and don’t forget the proper Tea with Milk!  Check our website for dates and times!  I hope you will join us!