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Orange Cardamom Bunny Rolls
Easter is upon us and with it comes tradition foods, like Hot Cross Buns and Ham and Scalloped Potatoes. Over the years I’ve tried some fun treats with my family that add to the excitement (and maybe the waistline as well) This recipe for Yummy Bunny Munch is one of my favorites and now and I have a new orange roll recipe that I made in the shape of bunnies, Orange Cardamom Bunny Rolls!
I have number of different roll recipes I’ve used over the years from 1 hour Cinnamon Rolls to overnight rolls. This new recipe is similar, but heating the milk and butter is different from the ones I’ve made. I also substituted powdered milk (because I didn’t have any dairy milk) and it worked perfectly. I’ve never used cardamom before but I loved the extra flavor it added. If you want, you can skip it, just add a little more orange zest. Let’s get on to making Orange Cardamom Bunny Rolls!
Using the Zester, scrape all the oranges, setting 1 TBSP aside for glaze.
Using the juicer remove any juice from the oranges, Setting aside 1/4 cup for glaze.
Over medium/high heat, mix milk, butter and sugar until the butter is melted and mixture is warm
In mixing bowl, mix together dry ingredients (using 4 cups of flour only at this point)
Pour the liquids into the dry, adding the eggs and orange juice and mix, continually adding more flour until you have a soft, non sticky dough. **Be careful, as the size of the eggs as well as moisture in the air can increase of decrease the amount of flour you will need**
Add the orange zest and continue to mix until you have a soft, non sticky dough.
Lightly grease a large bowl and knead the dough a few times to form into a nice ball. Place the dough in the greased bowl, cover and let rise until double (about 45 minutes) I turned on my oven until warm and set the dough inside.
Punch down the dough and divide into 4 portions. You should be able to get 5 equal rolls of dough out of each portion. I used a scale and a dough scraper to cut the dough and weigh it. It worked out that each ball was 3 oz (ended up with 22 rolls)
These rolls ended up being about 4″ long when cooked, so you could make them smaller, especially for kids, who, by the way, love to make these!
Preheat Oven to 375°
Using two large baking pan, line with parchment paper and set aside
Take each ball of dough, pinch off a small piece (for tail) and roll it on the counter into a long rope
Form a loop for the bottom and twist the dough to form ears (see photo)
**I would make the ears a bit longer because as they rise again the shape can get a bit distorted**
Roll the tail piece into a ball (or just tuck it into a ball shape) and tuck it into the small hole at the bottom of the bunny
Repeat will all the dough pieces.
It takes a while to form the bunnies so when the first baking pan is full, give them a few more minutes to rise (another 5) and pop it into the oven. You’ll see they have had a good rise and you can finish the other pan while they bake
Finish the second pan.
For the glaze you will need powdered sugar, orange juice and orange zest
Starting with 1.5 cups of powdered sugar, add 1/4 cup of orange juice and stir, adding more sugar as needed.
Add the orange zest and stir
I used shredded coconut, finely chopped walnuts and small non-perils to decorate only the puff of the tail.
I like the flavor and transparency of the glaze because I could still see the shape of the bunny. The fun decorations on the tail were purely for decoration.
In a medium saucepan mix together milk, butter, sugar and salt, Heat until warm and butter has melted.
Zest the three oranges (reserve 1 TBSP to use in the glaze)
Juice the 3 Oranges (reserve 1/4 cup juice for the glaze)
In a mixer, combine 4 cups of flour, yeast, cardamom together
Add the wet ingredients plus 3 eggs.
Mix, adding more flour until the dough comes away from the sides of the bowl. (It should be soft but not sticky)
Add the orange zest and mix for another minute or two
Grease a large bowl. Take the dough out of the mixer and knead a few times to form a ball. Put in the bowl and into a warm oven to rise until double (About 45 minutes)
Forming the Bunnies:
Preheat the Oven to 375
Cover two large baking sheets with parchment paper
Punch down dough and divide into 4 pieces. Each piece should make 5 bunnies. The finished rolls were about 4-5 inches long. If you want smaller rolls, divide further (you can use a scale to weigh each piece at about 3 oz each)
Take a piece of dough and pinch off a piece for the tail. With the remaining dough, roll it into a long rope, 10-12 inches long. Loop and twist the dough to form the bunny. Shape the small piece of dough into a tail and push it into the little hole in the loop
Place on parchment lined baking pans about 2 inches apart
Continue with the rest of the dough.
**When you have one pan filled, let rise a few more minutes and bake while you form the second pan**
Finish forming the bunnies and bake for 15-18 minutes (until lightly browned)
Making the Glaze:
In a small bowl, put 2 cups of powdered sugar and 1 TBSP orange zest.
Add 1/4 cup of orange juice and stir. (You may need to add more powdered sugar or more orange juice to make a nice glaze
Brush the glaze on rolls that are still a bit warm.
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