Easter Bunny Racers Recipe 455

Steps:

• Unwrap Swiss cake rolls and put on flat surface to work on.
• Place contents of frosting container in quart-sized ziploc bag; press all air out, seal and snip corner off end.
• Cut a shallow V shape in bottom of Peeps so they sit flat on cake rolls.
• Add small amount of frosting to bottom of Peeps and stick on almost to the back of cake rolls.
• Take halved peach gummy slices and add small dabs of frosting to cut end and stick down behind Peep as the "back of the seat".
• Next, add small dab of frosting to Lifesavers and stick down in front of Peep on a slight angle for steering wheel.
• Take 2 matching M&M's and adhere to front of cake roll as the headlights.
• Take 4 matching Spree candies (or equivalent) and use frosting to adhere them two to each long side of cake roll as the tires.
• Repeat with all cake rolls.

Steps:

• Place Swiss Roll on flat surface or plate. Put a dab of chocolate frosting on each lifesaver. Make four "wheels" with lifesavers, and use another for a steering wheel. Split one fudge covered graham cookie in half, cover back side with a little bit of frosting, and use to finish off the front end of the "car". Put a dab of frosting on bottom of the bunny and adhere to top side of the Swiss roll "car".

Steps:

• Whisk warm milk, 1/4 cup flour, and yeast for dough together in the bowl of a stand mixer. Let sit about 15 minutes to ensure yeast is active; small bubbles should start to rise to the surface. Add sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, nutmeg, melted butter, and most of the remaining flour (you might not need it all). Mix with a dough hook attachment until dough pulls away from the sides of the bowl and becomes slightly elastic, 5 or 6 minutes. Continue kneading until dough is soft and shiny, about 10 minutes. Remove dough from dough hook and shape into a ball. Transfer to a lightly floured work surface.
• Shape dough into a round ball. Transfer to lightly oiled mixing bowl. Cover and let rise in a relatively warm, draft-free place until double in size, about 2 hours.
• Poke dough down a bit with your fingertips. Transfer to a lightly floured work surface. Work dough into a uniform piece and cut into eight 4-ounce pieces. Roll one piece with the flats your hands into a 12-inch rope; it's okay if one end is a little thicker than the other.
• Cut 2 inches off the smaller end and 3 inches off the larger end. Roll the 2-inch piece into a ball for the tail. Roll the ends of the 3-inch piece into points, then flatten one end slightly for the face. Roll the remaining piece into a 12-inch rope, about 1/2 inch wide.
• Transfer the rope to a Silpat®-lined baking sheet and make a coil for the body. The end of the coil will be the bunny's front legs and paws, so place the head on top of that, touching the body, with the flatter side facing the same way as the paws.
• Cut the back side of the head (the pointy side) about 2/3 of the way in towards the face to make 2 ears. Make depressions in the middle of each ear with a bench scraper or the back of a knife; do not cut all the way through. Set the tail in place, touching the back of the body.
• Repeat to form remaining bunnies; you will use 2 lined baking sheets for 8 bunnies. Cover loosely with plastic wrap and proof in a warm spot for 15 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Beat egg and water together for egg wash.
• Remove plastic wrap from the baking sheets and brush dough with egg wash. Poke small holes in the faces for eyes, then push raisins in the holes. Redefine the ears by pressing again with a bench scraper or knife.
• Bake in the center of the preheated oven until beautifully browned, 12 to 15 minutes. Carefully remove from the pan and transfer to a wire rack to cool.
• Cut into the center of the ears again to redefine them. Brush bunnies with simple syrup and sprinkle coconut onto the tails.