Easter bunny shaped bread

Punch down fully risen dough, work it into a uniform shape on the counter and cut into approximately four ounce pieces.

Roll one piece into a rope about 12 inches long. Cut a couple of inches off the thinner end for the tail; from the thicker end take about a third for the head; the rest is the body.

Roll the tail into a ball. Roll both ends of the head piece pointy, one end less pointy than the other.

Roll the body into a long rope about half an inch wide, transfer to a silpat-lined baking sheet and wind into a spiral with the paws in front.

Set the head on top of the body, touching it so the pieces stick together, the less pointy end toward the front paws as the face.

With the bench scraper cut the pointy back end about two thirds of the way to form two ears, and press down in the middle of each; never cut through the top of the ear or it splits open in the oven.

Place the tail on the back and adjust the paws.

Cover loosely with plastic and proof 15 minutes.

Brush very lightly with egg wash.

Poke a small hole through the skin of the dough and press in the currant or raisin for the eye so it does not pop out.

Push the puffed ears down in the center with a knife so they do not rise too much.

Bake in the center of a 400 degree oven about 12 to 15 minutes, until browned; more bunnies on a pan take longer.

Remove to a rack to cool. Press or cut into the center of the ears again with a knife.

Brush with simple syrup (two parts sugar to one part water brought to a boil and cooled) to shine the surface; melted apricot jam gives the same glaze with more flavor.

Add chopped coconut flakes to the sticky tail. Cool completely.