Adapted from
Ach Food Companies, Inc.
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2 3/4 cups
unbleached flour
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3 tbsps
granulated sugar
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1/2 tbsp
pumpkin pie spice
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2 1/4 tsps
fast rising yeast, 1 envelope
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1/2 tsp
salt
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1/2 cup
fat-free milk
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1/4 cup
water
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3 tbsps
margarine, softened
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1 whole
egg
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1/3 cup
raisins
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Glaze:
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1/2 cup
powdered sugar, sifted
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1 tbsps
fat-free milk
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1/4 tsp
pure vanilla extract
To prepare dough combine 1 1/2 cups flour, sugar, pumpkin pie spice, undissolved yeast, and salt in a mixing bowl; set aside. In a saucepan, heat milk, and margarine until very warm 105-115 degrees. Add egg. Gradually add to dry ingredients; beat two minutes at medium speed. Add remaining flour, knead dough until smooth, working in additional flour as necessary to from stiff dough . Place in a mixing bowl coated with cooking spray. Cover and let rise for ten minutes. Set aside 12 raisins for eyes. Knead remaining raisins into dough. On lightly floured surface, divide dough into six pieces. Roll each into a 24" rope. Divide each rope into: one 13" (body), one 6" (head), and three 1" (ears and tail) strips. Coil pieces to make body and head; attach ears and tail to head and body. Place 3 bunnies each on two baking sheets coated with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, 60 minutes. Bake at 375 for 12 to 15 minutes or until golden brown. Remove to wire racks. Meanwhile to prepare glaze, combine powered sugar, remaining milk, and vanilla extract. Mix until smooth. Brush bunnies with glaze while warm. Then, decorate with raisins for eyes.