Bunny Ear Sweet Buns Recipe By Tasty

BUNNY BUNS

Steps:

• For the yeast mixture: Combine the milk and 1/2 cup water in a medium saucepan and warm over low heat until about 100 degrees F (do not heat above 110 degrees F). Remove the pan from the heat and sprinkle the yeast, sugar and flour over the surface of the liquid. Set aside without stirring until foamy and rising up the sides of the pan, about 30 minutes.
• For the buns: Whisk the butter, vanilla and egg yolk into the yeast mixture. Whisk together the flour, sugar, salt, cinnamon, nutmeg and ginger in a large bowl. Make a well in the center of the flour mixture and stir in the yeast mixture with a wooden spoon to make a thick, shaggy and slightly sticky dough. Stir in the raisins. Turn the dough out onto a generously floured work surface and knead until soft and elastic, about 8 minutes. Shape into a ball.
• Grease the inside of a large bowl with butter. Put the dough in the bowl, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour 30 minutes. (If you have a marker, trace a circle the size of the dough on the plastic and note the time to help you keep track.)
• Lightly butter a 9-by-13-inch baking dish.
• To form the rolls: Pat and roll the dough with a rolling pin into a 14-by-10-inch rectangle. Cut off a 2-inch-wide strip of dough across the short side and set aside. (If the remaining dough has sprung back a bit, pat it back out to a 12-by-10-inch rectangle.) Cut the large dough rectangle in half lengthwise, then cut each smaller rectangle into six 5-by-2-inch pieces, for a total of 12 pieces. Gather each piece and roll into a tight oval-shaped ball, closing any seams as best you can. Arrange in the prepared baking dish in 3 rows of 4, with any remaining seams tucked under.
• Cut the reserved strip of dough into 24 pieces for the ears. Roll each piece into a 3-inch log, fold in half and pinch the ends together to form an ear. Pinch 2 ears together so they look slightly like a heart. Repeat with the remaining logs to make 12 sets of ears. Hold each set of ears from the front where the ears come to a point and pinch them onto the front third of a dough round to secure. Cover with plastic wrap and let sit at room temperature until doubled in size, about 45 minutes. (A small indent will remain in the dough if you poke it with your finger.)
• Preheat the oven to 375 degrees F. Beat the remaining whole egg with 1 tablespoon water in a small bowl. Remove the plastic wrap and brush the tops of the dough balls and ears with the egg wash.
• Bake the rolls until very golden brown and puffy, 22 to 25 minutes. Let cool for 20 minutes, then insert 2 mini chocolate chips beneath each set of ears for the bunnies' eyes.
• For the glaze: Stir together the confectioners' sugar, milk, vanilla and lemon zest in a bowl until smooth. Transfer half of the glaze to a small piping bag or resealable plastic bag and make a small cut in the corner. Add the pink food coloring to the remaining glaze and stir to combine. Transfer the pink glaze to a small piping bag. Pipe the pink icing inside of the ears. Pipe a big dollop of white glaze where the bunnies' tails would be. Cover the white icing with the shredded coconut.

PULL-APART MARBLED TARO BREAD RECIPE BY TASTY

Steps:

• Note: always wear gloves when handling raw taro, as it can cause skin irritation
• Make the taro paste: Add the taro root to a medium pot and cover with cold water by 1 inch (2 ½ cm). Bring to a boil over medium-high heat, then cook for about 20 minutes, until fork tender. Drain.
• Transfer the taro to a food processor. Add the salt, butter, and sugar and process until smooth. Transfer to a small bowl and let cool completely. The taro paste can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before using.
• Make the milk buns: In a small saucepan, whisk together 2 tablespoons of bread flour and the water. Cook over medium heat for about 3 minutes, stirring continuously, until the mixture thickens. Remove from the heat and transfer to a small bowl. Let cool completely.
• In a large bowl, combine remaining 2½ cups (310 G) ( bread flour, cooled flour and water paste, egg, yeast, milk powder, salt, sugar, butter, and milk. Use a rubber spatula to mix into a shaggy mass, then turn out onto a lightly floured surface and knead for 5-6 minutes, until mostly smooth.
• Transfer the dough to a clean, lightly greased bowl. Cover with a kitchen towel and let rest in a warm place for about 90 minutes, or until almost doubled in size.
• Make the marbled crust: In a medium bowl, combine ½ cup (60 G) all-purpose flour, ¼ teaspoon salt, ½ tablespoon sugar, 1 tablespoon canola oil, and 2 tablespoons water. Mix until mostly combined, then turn out onto a lightly floured surface and knead for 1-2 minutes, until smooth. Cover with plastic wrap and let rest for 10 minutes. Repeat with the remaining ingredients, adding the purple food coloring as well.
• Once the dough has rested, roll both portions out to flatten. Stack the white dough on top of the purple dough and press down to seal. Roll out to a 5-inch (11 cm) square, then roll the square into a tube. Roll to seal and lengthen slightly. Cut the tube into 9 equal pieces. Use your hands to smash each piece down, spiral side up. Use a rolling pin to roll each portion into about 4-inch (10 cm) ( circles. Cover lightly with plastic wrap until ready to top the buns.
• Once the milk bun dough has risen, divide into 9 3-ounce (90 G) portions. Cover lightly with plastic wrap. Take 1 piece and flatten it into a 4-inch (10 cm) circle. Scoop 2 tablespoons of taro paste into the center. Bring the edges of the dough together and seal with your fingers (this will be the bottom). Repeat with remaining dough and taro paste.
• Lightly brush the tops of the buns with water. Place a marbled circle over each bun and use your hands to seal the edges.
• Grease a 9-inch (22 cm) square baking dish with nonstick spray, then line with parchment paper.
• Place the buns in the prepared baking dish. Cover with a kitchen towel and let rise for another hour, until almost doubled in height.
• Preheat the oven to 350°F (180°C).
• Bake the buns for 25-30 minutes, until your finger doesn't leave an indent in the dough when pressed.
• Let the buns cool for 10 minutes in the pan, then transfer to a wire rack to continue cooling.
• Enjoy!