Bunny Buns

These are NOT healthy, but they are cute for Easter and oh, so very, very delicious! I got the recipe from the friend magazine. I adapted it a little for use with my Bosch mixer. Enjoy!

Bunny Buns
1 package active dry yeast
1/4 cup warm water (very warm)
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

In Bosch mixer combine ingredients in this order: water, milk, sugar, shortening, salt, eggs, orange juice, orange peel, half of the floor with the yeast on top. Turn on mixer and mix, stirring in flour a half cup at a time until dough barely starts to pull from the sides of the mixer. Mix 6 minutes. Place dough 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.

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.

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.

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.

For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.