I always let my bread maker get the dough ready so all I have to do is make them into individual buns and bake. This is the same recipe I used as a young girl with my Dad but now I use vegan ingredients. For the past few Easters I have made them in the shape of bunnies to the delight of my granddaughter Nellee!
It is importance to load your bread-maker with the wet ingredients first and the yeast last. Add the following to your machine:
- 1 ½ cups coconut milk
- ½ cup coconut butter
- ½ cup unsweetened applesauce
- ¼ cup maple syrup
- 5 cups flour (I use a mixture of 3 cups unbleached white to 2 cups whole wheat)
- 1 tsp of each: cinnamon, nutmeg, allspice, cloves and sea salt
- 1 package yeast (1 ½ tsp)
Set your machine on the setting for making dough and turn on (mine takes 2 hours)
When the machine beeps it is time to add 1 cup of raisins (or currents)
After 2 hours it will be time to turn out the dough – punch it down and knead until it is in a large round soft ball – cover and let sit for 20 minutes
To make buns divide the dough into 24 equal sized round balls and cut a cross into them placing them on your dry baking sheets – cover for another 20 minutes to let them rise.
To make Bunnies divide the dough into 24 equal sized round balls then roll 16 of them into long ropes – twist them as seen in the picture above and place them on your dry baking sheets – cut the other 4 balls into 4 pieces each and make 16 small round balls that will be used for the tails – cover for another 20 minutes to let them rise.
Bake at 350F for about 15 minutes until golden brown.
Orange Cashew Butter
makes 1 cup
A great raw butter to have as an icing for the top or as a spread for the inside.
- ½ cup of each: pine nuts & cashews (soak for 1 hour then drain)
Put the nuts and the following in your mini blender and blend until creamy:
- Soaked nuts
- ½ peeled orange
- 2 tbsp of each: coconut oil & maple syrup