Let's Bake On Easter

The sweet aroma of freshly baked cakes and pastries is intoxicating. Fleischmann’s and Mazola have partnered with local influencers @listen2lena and @myfoodnation to develop some delicious (and gorgeous) recipes inspired by their own Easter traditions and memories.

Easter Bunny Milk Buns

(Courtesy of Mazola and @myfoodnation)

Ingredients of 6 Bunnies:

Tangzhong:

Dry Ingredients:

Wet Ingredients:

Egg Wash:

Optional materials for decoration: edible pen, ribbons, flowers

Instructions:

– Tangzhong:

In a small saucepan over low heat, combine flour and milk.
Stir the mixture frequently until it thickens (about 2 to 3 minutes)
Remove the thickened mixture from the heat, cover, and let cool to room temperature.

– Making the dough:

Add all the dry ingredients to a large mixing bowl.
Combine and mix the tangzhong, Mazola Vegetable Oil, eggs, and warm milk together, then add this mixture to the dry ingredients in the mixing bowl.
If using a stand mixer, use the dough hook attachment to mix and knead the dough for about 15-20 minutes until the dough becomes smoother, scraping the sides of the bowl with a rubber spatula as needed. If mixing by hand, work and knead the dough for about 15 to 20 minutes, until the dough becomes smoother.

*Note that the dough will be very wet and sticky but will become more cohesive as you continue to knead.

– Shaping and proofing the dough:

Shape the smooth dough into a ball, cover with a cloth or plastic wrap and let it rise for about 1 hour until it has doubled in size
Transfer the dough to a lightly floured work surface and divide it into 18 equal pieces.
Roll 12 pieces of dough into balls. With the seam side down, place two balls onto a parchment-paper-lined sheet pan and make sure the balls are touching each other. This will form the head and body of the bunny. Continue with remaining dough balls until 6 bunny figures are made.
Cut the remaining six pieces in half and roll each half into 12 long ropes, each about 8-10 inches long. Fold each rope in half pinching the ends together to create the bunny ears, and tuck the ends under the ‘bunny head’. Repeat to create the rest of the bunnies.
Loosely cover the bunnies with a cloth or plastic wrap, and let the dough rise for 40-45 minutes.

– Baking:

Preheat oven to 350 deg F (180C).
Brush the bunnies with egg wash.
Bake for 18-20 minutes, until golden brown. Remove from oven and let cool before decorating.

Braided Sweet Bread

(Courtesy of Mazola and @listen2lena)

Ingredients for 1 loaf:

Instructions:

In a medium bowl, dissolve sugar in warm water. Add Mazola Vegetable Oil and egg; stir gently to combine. In a large stand mixer bowl, add flour, Fleischmann’s Quick Rise Yeast, Fleischmann’s Bread Booster and salt. Add wet ingredients. With a dough hook attachment, knead the dough on medium-low speed for about 5 minutes.
Form the dough into a smooth ball. Keeping the dough in the bowl, brush Mazola Vegetable Oil over the top using a pastry brush. Cover the bowl tightly with plastic wrap; let dough rest for 15 minutes.
Divide the dough into 3 equal portions, rolling each portion into strips. Line them up on a cutting board dusted with flour. Braid the three pieces of dough, pinching the ends and tucking them under the roll. Carefully place the dough in loaf pan lined with parchment paper.
Brush the top with egg wash mixture and let the dough rest for 10 minutes. While the dough is resting, preheat oven to 350 degrees F.
Bake for 30-35 minutes, until the outside is golden brown. Cool completely. In a small bowl, mix powdered sugar with milk and vanilla extract; drizzle over cooled loaf. Add Easter sprinkles, if desired.