IT’S COMING UP on Easter, and after a lo-o-o-ong, cold winter, it’s time to pull out the
Pyrex pans and get busy.
Oh how I love Cute Food. And I love creating little pieces of art that are both delicious and darling, and make The Princess want to roll up her sleeves and come help in the kitchen. And they’re perfectly portable Writer Fuel for your next Big Novel.
Baking, for me, is therapeutic. It’s a way to get away from the molar-grinding of work of writing. And I get some of my best ideas when I’m elbow-deep in a bowl of flour. And when the baking cute, all the better!
And that’s why God invented Hum Bow Bunny Buns!
While the rest of the nation is anxiously awaiting Spring, and come Easter, folks far and
wide will be binge-ing on jelly beans and Marshmallow Peeps, the Steps and I are in the kitchen whipping up batches of Bunny Buns.
They’re cute and tasty and not quite as bad for you as most Easter sweets, making them one my one of my very favorite Easter confections.
Bunny buns are actually those delicious little Chinese buns (hum bow), slightly sweet and so pillowy and light they melt in your mouth. And while they’re usually stuffed with a bbq pork filling, our little Easter dumplings are crammed full of Eastery, yummy coconut filling!
Warning: These little darlings are addictive . . .
Stuff You Need:
1 c. sugar
1/2 c. milk
1 tsp. vanilla
1/8 tsp. salt
1 1/2 c. flaked coconut
2 tbsp. butter
~Refrigerate, then roll into balls.
2 1/2 cups flour
1/2 cup warm milk
1/3 cup warm water
4 tablespoons sugar
1/4 oz active dry yeast
1/2 teaspoon salt
In a small bowl, dissolve 2 tablespoons of the sugar in the milk and water. Sprinkle in the yeast and allow to sit 10 minutes. Mix in the remaining sugar, 2 cups of flour and the salt. Mix until the dough is no longer sticky, adding additional flour as needed. Place dough on a floured service and knead until smooth, about 8 minutes. Place in a greased bowl, cover and allow to rise until doubled in bulk, about 1 hour.
Punch the dough down, roll it into a cylinder. Cut it into 12 equal pieces. Pinch two small balls off each of the 12 pieces for ears, and roll the larger twelve pieces into balls.
Roll each of the larger balls into a circle about 4-6 inches in diameter. Place 1 tablespoon (or slightly more) of filling into the center of the circle. Pull the edges of the circle up over the filling, pinch in the center to seal. Place the buns seam side down on a sheet of parchment paper-lined cookie sheet and repeat for each circle, leave a 2 inch space between each bun.
Pinch the pairs of small balls into bunny ears and attach–you may have to moisten the ears to make them stick. I use manicure scissors to clip the ears–and those little scissors are only for cooking–in fact, I’ve hidden in the kitchen so nobody uses them for something gross . . .
I use a knitting needle to poke a pair of eyes into each of the eared bunnies–the only use I have for knitting needles is cooking related. I am crafty, but let’s not go overboard.
Cover your bunnies (I use parchment paper covered with a light-weight kitchen towel) and let rise until puffy and light. Brush with a light sesame oil or a light egg wash.
Bake in a preheated 350-degree oven for 15 minutes.
Serve immediately–you can sprinkle them with powdered sugar and/or fine coconut flakes, but I think they’re too cute to cover up.
Let me know how your Bunny Buns came out, and Happy Spring!