Easter Bunny Buns

We made these this year for a gift basket. I didn't put faces on the bunnies, but they sure did taste good. This is copied straight from Mason's April 2011 Friend Magazine.

Bunny Buns

• 1 package active dry yeast
• 1/4 cup warm water
• 1 cup milk, warmed not quite to boiling
• 1/3 cup sugar
• 1/2 cup shortening
• 1 teaspoon salt
• 2 eggs, beaten
• 1/4 cup orange juice
• 2 tablespoons grated orange peel
• 5 1/2 cups flour, sifted
• Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 teaspoon butter

1. Wash hands with soap and water.
2. Sprinkle yeast in the warm water and set aside.
3. In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
4. Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
5. Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
6. On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.
7. Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
8. Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.
9. For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.

Illustrations by Julie F. Young

Note: I used butter instead of crisco. Same amount.

Tahitian Coconut Bread

Tahitian Coconut Bread
From the Tahitian Village in the PCC

• 2 c. fresh grated coconut
• 4 c. flour
• 2 tsp baking powder
• 1 1/2 c. sugar
• 1 1/2 c. water

Combine coconut, sugar, and water. Blend flour and baking powder together. Mix all ingredients to a doughy texture adding a little flour as needed so it is not too sticky. Separate into 5 equal parts and roll into the size of a hot dog bun. Wrap in aluminum foil and bake in 350 degree oven for 1 hr. to 1 1/2 hrs.
Makes 5 loaves

Notes: Justin loved this at the PCC, so I made it (after I went to the store and bought baking powder because we haven't had any in our house since we've been married. Sad.). And it is sooooo easy! Woohoo! I actually had to add a bit of water so it would all mix. It has a great, non-american, subtle sweetness and it is not even fattening. I baked it for 1 hr 10 minutes. And I stuck coconut all over the top of them before I wrapped em just for fun.

Post Script -- If you are not planning on eating all five loaves within a few hours of baking them, then cut the recipe in half. I haven't figured out how to make it taste as good the next day.
Post Post Script -- It still tastes okay with jam. It's just super dense.