Cardamom Lime Easter ‘Bunnies’
Servings
12
Servings
12
Ingredients
Sweet Dough
Filling
Glaze
Instructions
Sweet Dough
  1. In a small bowl, whisk together yeast , 1 tsp sugar & lukewarm milk. Set aside until yeast mixture begins to form a frothy foam, about 5 minutes.
  2. In a large bowl, whisk together flour, remaining sugar & salt. Add yeast mixture, melted butter & egg. Knead until dough comes together in a ball & no longer sticks to the sides of the bowl. Transfer dough to a greased bowl & cover with a tea towel. Set aside in a draft free place until dough doubles in size, about an 1 hour.
Filling
  1. In a small bowl, combine brown sugar, lime zest, cardamom & butter. Mix well. Set aside.
Glaze
  1. In a small bowl, beat together cream cheese, butter & lime juice. Add powdered sugar & mix until glaze consistency. Set aside until buns are baked.
Assemble & Bake
  1. Turn dough onto a lightly floured work surface. Divide in half; roll each half into a rectangle about 12×10-inches. Sprinkle filling evenly over one of the rectangles. Place the second sheet of pastry on top. Lay a piece of plastic wrap over the pastry & lightly roll with a rolling pin.
  2. With a pizza cutter cut 14 strips. You will use 12 of the strips for ‘bunnies’ & 2 strips for their tails. To form bunnies, overlap one end of strip over the other to form a loop; bring the end that’s underneath up over the top end, letting one end extend on each side to make ears.
  3. Place the shaped ‘bunnies’ on a parchment lined baking sheet, leaving about 2-3-inches between them as they will expand a bit. Cut each of the remaining strips into 6 equal pieces. Roll each into a ball & place it in the loop to form the tail. Loosely cover the ‘bunnies’ & let them rise for about 15 minutes.
  4. Preheat oven to 350 F. Brush bunnies with egg wash & bake for about 15 minutes until golden brown. Remove from oven & allow to cool slightly on a cooling rack.
  5. While still slightly warm, brush bunnies with glaze. Sprinkle with lime zest & top tails with whites candies.
Recipe Notes
  • If you prefer your bunnies to be a bit more plump, instead of making 12, just make 8 or 10.