- Prep Time:
- 25 min
- Cook Time:
- 35 min
- 2/3 cups (170 mL) milk (1%), 70 to 80°F (20 to 25°C)
- 1 egg
- 2 tbsp (30 mL) butter or margarine
- 2 tsp (10 mL) vanilla extract
- 1/2 tsp (2.5 mL) salt
- 2 cups (500 mL) all-purpose flour
- 1/3 cup (75 mL) granulated sugar
- 3 tbsp (45 mL) cocoa powder
- 1 tbsp (15 mL) bread machine yeast
- 1/4 cup (60 mL) milk chocolate chips
- Melted chocolate and jelly beans (optional)
Preheat oven to 350°F (180°C).
To make dough: Add all ingredients, except chocolate chips to bread machine pan in order suggested by manufacturer; process on dough/manual cycle. (Dough can be made in all-size bread machines.) When complete, remove dough to floured surface; if necessary, knead in additional flour to make dough easy to handle.
To shape: Spray large baking sheet with cooking spray. Divide dough in half. For BODY, knead chocolate chips into one piece of dough; form into ball. Place on baking sheet; flatten to 5-inch (12 cm) round. For HEAD, form one-third of remaining dough into ball; place above body. Flatten slightly; attach to body by pinching together. For NOSE, pinch off 1/2-inch (1 cm) ball from remaining dough; place on head. Divide remaining dough into six pieces. For ARMS, roll two pieces into balls and attach to each side of the body. For FEET, shape two pieces into 2-inch (5 cm) ropes and attach to body. For EARS, shape remaining two pieces into 4-inch (10 cm) ropes and arrange above head, tucking ends under head. Cover; let rise in warm place until doubled, 30 to 45 minutes. (If desired, brush bunny with an egg whisked with 1 tsp (5 mL) water.
To bake: Bake in preheated 350°F (180°C) oven until done, 35 to 40 minutes, tenting with foil after 15 minutes to prevent overbrowning. Remove from baking sheet; cool on wire rack. Decorate with melted chocolate and jelly beans, if desired.
To make bunny by hand: Substitute one envelope (8 g or 1 tbsp/15 mL) Fleischmann's Quick Rise Instant Yeast for Bread Machine Yeast. Reserve 1 cup (250 mL) flour. Mix 1-1/4 cups (300 mL) flour, sugar, cocoa powder, yeast and salt in large bowl. Heat milk and butter until very warm (125 to 130°F/50 to 55°C). Stir into dry ingredients. Beat in egg and vanilla. Mix in enough reserved flour to make soft dough that does not stick to bowl. Knead on lightly floured surface until smooth and elastic, about 8 minutes. Cover; let rest for 10 minutes. Shape and bake as directed above.
*add processing and rising time to preparation time.