¼ cup Water
1 cup Milk, Scalded
1/3 cup Sugar
½ cup Shortening
1 teaspoon Salt
5 – 5 ½ cup sifted Flour
2 beaten Eggs
¼ cup Orange Juice
2 tablespoons grated Orange Peel
¼ cup hot Water
1 teaspoon Butter or Margarine
Add eggs; mix well. Stir in softened yeast. Add orange juice, peel and remaining flour to make soft dough.
Let rest 10 minutes.
Knead dough 5 to 10 minutes on lightly floured surface till smooth and elastic.
Place in lightly greased bowl turning over to grease surface. Cover and let rise in warm place until doubled in size. Punch down; cover and let rest for 10 minutes.
To start bunnies, roll dough on lightly floured surface in rectangle ½ inch thick.
Cover and let rise in warm place till light and nearly double. Bake at 375 degrees for 12-15 minutes. Frost while warm with sugar glaze.
CURLICUE BUNNIES: Four each, you’ll need a 10 inch strip of dough for body and a 5 inch strip for head. On lightly greased cookie sheet, make loose swirl of the body strip. Swirl strip for head and place close to body (they’ll grow together as dough rises). For ears, pinch off 1 ½ inch strips and roll between hands till smooth and cigar-shaped. Let point make tip of the ear; snip off opposite end and place next to head. Pinch off a bit of dough and roll in ball for tail. Let bunnies almost double; bake.
SUGAR GLAZE: To tow cups confectioner’s sugar, add ¼ cup hot water and 1 teaspoon butter; mix until well blended. Brush over warm bunnies.
Isn’t my mama Bunny cute?