For the dough
4 1/2 cups all-purpose flour
2 packages active dry yeast
1 1/4 cup milk - 300 ml
1/2 cup grated Parmesan cheese - 90 g
1/4 cup unsalted butter, softened - 60 g
2 tablespoons salt - 10 g
2 eggs
1 tablespoon grated lemon zest
For the glaze
1 cup confectioner's sugar
2 tablespoons hot water
1 tablespoon unsalted butter, at room temperature
For the dough
4 1/2 cups all-purpose flour
2 packages active dry yeast
1 1/4 cup milk - 300 ml
1/2 cup grated Parmesan cheese - 90 g
1/4 cup unsalted butter, softened - 60 g
2 tablespoons salt - 10 g
2 eggs
1 tablespoon grated lemon zest
For the glaze
1 cup confectioner's sugar
2 tablespoons hot water
1 tablespoon unsalted butter, at room temperature
In a large bowl, combine 2 cups flour and yeast
In a saucepan, warm milk, Parmesan cheese, butter or margarine, and salt until the mixture is lukewarm
Be sure to melt the butter
Pour over the flour and yeast
Add eggs and lemon zest
Beat with an electric mixer on low speed for 1 minute, scraping the sides of the bowl
Increase speed and beat for another 3 minutes
Add remaining flour until a dough forms, mixing with hands
Place on a lightly floured surface and knead well
Form into a ball, place in a greased bowl, cover and let rise in a protected area for 1 hour or so
Deflate the dough with your hands
Cover and let rest for 10 minutes
Open the dough into a rectangle about 37 cm by 30 cm
Cut into 24 strips of 37 cm length and 1 cm width
Cut a small piece from each strip to form the tail
Form rolls with the strips
Hold two ends up and twirl
Separate the ends to form ears
Make a ball for each tail and place at the bottom of each bunny
Cover and let rise again for about 40 minutes
Bake in a moderate oven (180°C) for 10-12 minutes
Remove from baking sheets and brush still warm with glaze, made by mixing all ingredients together
Make 24 bunnies.
