Garden Bunnies Recipe

How to Make Garden Bunnies

1. In a large mixing bowl, combine 2 1/2 cups (312g) all-purpose flour and 2 1/4 teaspoons (7g) active dry yeast.
2. Set aside.
3. In a medium saucepan, heat and stir together 1 cup (240ml) milk, 1 tablespoon chopped fresh herbs (such as rosemary or thyme), 1/4 cup (50g) granulated sugar, 1/4 cup (57g) unsalted butter, and 1 teaspoon salt until warm (butter is almost melted).
4. Add the warm milk mixture to the flour mixture.
5. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly.
6. Beat on high speed for 3 minutes.
7. Using a wooden spoon, stir in as much of the remaining 1/2 cup (62g) all-purpose flour as you can.
8. Turn the dough out onto a lightly floured surface.
9. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (about 1/4 cup, or more if needed).
10. Shape the dough into a ball.
11. Place in a lightly greased bowl, turning once to grease the surface of the dough.
12. Cover and let rise in a warm place until doubled in size (about 1-1.5 hours).
13. Punch the dough down.
14. Turn the dough out onto a lightly floured surface.
15. **For 8 small bunnies:** Divide the dough in half.
16. Cover and let rest for 10 minutes.
17. Roll 1 portion into an 8-inch circle. Cut into 6 wedges.
18. Snip a small amount of dough from four of the wedges to make tails.
19. Gently shape the 4 wedges into 4-inch long ovals.
20. Place the ovals, pinched-side down, on a lightly greased baking sheet.
21. Flatten slightly to 4 inches long.
22. Form the snipped dough pieces into tails and place them under one end of the ovals.
23. **To make heads and ears:** Divide the remaining two wedges in half (4 small wedges).
24. Shape each wedge into a 4-inch long teardrop shape.
25. Cut into the pointed end of each, making cuts about 2 1/2 inches long (using kitchen shears).
26. Lay each set of ears on top of an oval, near the end opposite the tail.
27. Gently twist the ears so their cut edge faces up.
28. Repeat steps 17-27 with the other half of the dough.
29. Cover and let rise until nearly double in size (about 30 minutes).
30. **For 2 large bunnies:** Divide the dough into thirds.
31. Cover and let rest for 10 minutes.
32. Snip small amounts of dough from two portions to make tails.
33. Shape two portions into 6-inch long ovals; place on a baking sheet and flatten slightly.
34. Form the snipped dough into tails and attach.
35. Divide the remaining portion in half.
36. Shape each half into a 5-inch long teardrop shape.
37. Cut into the pointed end of each, making 3-inch long cuts.
38. Lay the ears on top of the ovals; twist as before.
39. Cover and let rise until nearly double in size (about 30 minutes).
40. Preheat oven to 350°F (175°C).
41. In a small bowl, beat together 1 egg white and 1 tablespoon water.
42. Brush the risen bunnies with the egg mixture.
43. Sprinkle with your choice of topping (see below).
44. Bake small bunnies for 15-20 minutes, or large bunnies for 30-40 minutes, until hollow when tapped.
45. Cool on a wire rack.
46. Makes 8 small or 2 large bunnies (approximately 24 servings).
47. **Sugar Sage Topping:** 2 tbsp sugar, 1 tsp finely chopped fresh sage.
48. **Rosemary Cheese Topping:** 3 tbsp grated Parmesan cheese, 1 1/2 tsp finely chopped fresh rosemary.