|Active dry yeast/1 cake compressed yeast||1⁄4 Ounce (1 Package)|
|Water||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs), scalded|
|Sugar||1⁄2 Cup (8 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Sifted enriched flour||5 1⁄2 Cup (88 tbs)|
|Eggs||2 , beaten|
|Orange juice||1⁄4 Cup (4 tbs)|
|Grated orange peel||2 Tablespoon|
|Sugar glaze||1 Cup (16 tbs)|
Soften active dry yeast in warm water; compressed yeast in lukewarm water.
Blend milk, sugar, shortening, and salt.
Cool till lukewarm; stir in about 2 cups of flour; beat well.
Add eggs; mix well.
Stir in softened yeast.
Add orange juice, peel, and remaining flour to make soft dough.
Let rest 10 minutes.
Knead dough 5 to 10 minutes on lightly floured surface till smooth and elastic.
Place in lightly greased bowl, turning once to grease surface.
Cover; let rise in warm place till double (about 2 hours).
Punch down; cover and let rest 10 minutes.
To start bunnies, roll dough in rectangle 1/2 inch thick, on lightly floured surface.
Cut dough in strips about 1/2 inch wide and roll between hands to smooth.
Shape in curlicue or twist bunnies.
Cover and let rise in warm place till light and nearly double (45 to 60 minutes).
Bake at 375° 12 to 15 minutes.
Frost while warm with Sugar Glaze.