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Honey Bunnies

1 1/2 cup unbleached flour
2 pkgs active dry yeast
1 tsp salt
2/3 cup evaporated skim milk
1/2 cup water
1/2 cup honey
1/2 cup margarine, melted
2 eggs
1/2 cup unbleached flour, (see note)

1/2 cup honey
1/4 cup margarine, melted
1/2 cup raisins

To prepare batter, combine 1 1/2 cups flour, undissolved yeast,
and salt in a mixing bowl; set aside. In a skillet, heat evaporated
skim milk, water, 1/2 cup honey and 1/2 cup margarine until very
warm 120-130 degrees. Gradually add to dry ingredients; beat 2
minutes at medium speed. Add eggs and 1/2 cup flour. Beat 2 minutes
at high speed. Place in a mixing bowl coated with cooking spray.
Cover tightly with plastic wrap. Refrigerate 2 to 24 hours.

On lightly floured surface, divide dough into 15 pieces. Roll each
into a 20-inch rope. Divide each rope into: 1 12-inch (body), 1
5-inch (head), and 3 1-inch (ears and tail) strips. Coil pieces to
make body and head; attach ears and tail to head and body. Place
bunnies on baking sheet coated with cooking spray. Cover; let rise
in warm, draft-free place until doubled in size, 20 to 25 minutes.
Bake at 375 for 12 to 15 minutes or until golden brown. Remove to
wire racks. Meanwhile to prepare glaze, combine remaining honey
and margarine in a saucepan until margarine has melted. Brush
bunnies with glaze while warm. Then, decorate with raisins for
eyes.

NOTES : * Combine 3 more cups additional unbleached flour to make
a stiff batter.

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