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1.
Pour the warm water into a small glass bowl and stir in the yeast with a non-metallic spoon.
2.
Combine the milk, sugar, butter, and salt in a large mixing bowl. Add the yeast and stir.
3.
Add two cups of flour and beat until integrated.
4.
Beat in the eggs, yolk, juice concentrate, zest, mace, and enough flour to create a soft dough.
5.
Turn the dough out onto a floured work surface and knead for 8–10 minutes, until smooth and elastic.
6.
Place the dough in a large, greased bowl, turning the dough over to oil its entire surface.
7.
Cover with a warm cloth, place in a warm place, and let it rise until double—approximately two hours.
8.
Punch the dough down and let it rest for 10 minutes.
9.
Prepare two baking sheets for the bunnies.
10.
Dust your working surface with flour and roll the dough into a rectangular shape ½-inch thick.
11.
Cut the dough into ½-inch strips; you will need 12 ten-inch strips and 12 5-inch strips. Save the remaining dough for shaping the bunny ears and tails.
12. Form the bunny body by rolling a 10-inch strip “snake-like” in your hands. Coil it up and place on a baking sheet.
NOTE: Be sure that you allow ample space between the bunnies so they have room to rise before baking.
13.
Roll and shape a five-inch strip, as above, to form the head. Press it firmly into the body.
14.
Take some of the scrap dough and form two ears and a cottontail. Use a skewer or other sharp tool to help attach them.
15.
Repeat until all bunnies are completed.
16.
Cover with a warm, damp cloth and let rise for 45 minutes or until doubled.
17.
Pre-heat the oven to 375°.
18.
Bake the bunnies for 12 to 15 minutes.
19.
Remove from the oven and let cool for 20 minutes.
20.
Prepare the icing by combining the sugar, butter, and water in a medium-mixing bowl.
21.
Beat the icing with a fork until the sugar dissolves and the mixture is smooth.
22. Place the bunnies on a baking rack and drizzle the icing over.
23.
Serve the bunnies on a “bed” of Easter grass, surrounded by candy eggs or jelly beans.
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