Sugar-n-Spice Bunnies

A Soft Bread – Sweet from Sugar, Spicy from Cinnamon, Nutmeg and Allspice. No Easter Buffet Should be Without Them

Makes 10 Bunnies

5 1/2 to 6 cups all-purpose flour
1/3 cup 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 or margarine
2 large eggs
1 (8 ounce) package chopped dates, optional
Powdered Sugar Glaze (recipe follows)

In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast, spices, and salt. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed. 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 10 minutes.

Set aside about 1/4 cup dates for bunny's eyes. Knead remaining dates into dough, if desired. 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 13-inch strip to make body; coil 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 2 greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375 degrees F for 15 to 20 minutes or until done. Remove from pans; cool on wire racks. Drizzle with Powdered Sugar Glaze. Insert reserved date pieces for eyes.

Powdered Sugar Glaze: Combine 1 cup powdered sugar, sifted; 2 tablespoons milk; and 1/2 teaspoon vanilla extract. Stir until smooth.

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

Recipe and photography provided courtesy of Fleischmann's Yeast