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Whisk warm milk, 1/4 cup flour, and yeast for dough together in the bowl of a stand mixer. Let sit about 15 minutes to ensure yeast is active; small bubbles should start to rise to the surface. Add sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, nutmeg, melted butter, and most of the remaining flour (you might not need it all). Mix with a dough hook attachment until dough pulls away from the sides of the bowl and becomes slightly elastic, 5 or 6 minutes. Continue kneading until dough is soft and shiny, about 10 minutes. Remove dough from dough hook and shape into a ball. Transfer to a lightly floured work surface. Step 2 Shape dough into a round ball. Transfer to lightly oiled mixing bowl. Cover and let rise in a relatively warm, draft-free place until double in size, about 2 hours. Step 3 Poke dough down a bit with your fingertips. Transfer to a lightly floured work surface. Work dough into a uniform piece and cut into eight 4-ounce pieces. Roll one piece with the flats your hands into a 12-inch rope; it's okay if one end is a little thicker than the other. Step 4 Cut 2 inches off the smaller end and 3 inches off the larger end. Roll the 2-inch piece into a ball for the tail. Roll the ends of the 3-inch piece into points, then flatten one end slightly for the face. Roll the remaining piece into a 12-inch rope, about 1/2 inch wide. Step 5 Transfer the rope to a Silpat®-lined baking sheet and make a coil for the body. The end of the coil will be the bunny's front legs and paws, so place the head on top of that, touching the body, with the flatter side facing the same way as the paws. Step 6 Cut the back side of the head (the pointy side) about 2/3 of the way in towards the face to make 2 ears. Make depressions in the middle of each ear with a bench scraper or the back of a knife; do not cut all the way through. Set the tail in place, touching the back of the body. Step 7 Repeat to form remaining bunnies; you will use 2 lined baking sheets for 8 bunnies. Cover loosely with plastic wrap and proof in a warm spot for 15 minutes. Step 8 Preheat the oven to 400 degrees F (200 degrees C). Beat egg and water together for egg wash. Step 9 Remove plastic wrap from the baking sheets and brush dough with egg wash. Poke small holes in the faces for eyes, then push raisins in the holes. Redefine the ears by pressing again with a bench scraper or knife. Step 10 Bake in the center of the preheated oven until beautifully browned, 12 to 15 minutes. Carefully remove from the pan and transfer to a wire rack to cool. Step 11 Cut into the center of the ears again to redefine them. Brush bunnies with simple syrup and sprinkle coconut onto the tails.

INTO JAPANESE

スタンドミキサーのボウルに、温かいミルク、1/4カップの小麦粉、生地用のイーストを一緒に泡だて器で入れます。酵母が活性であることを確認するために約15分間座ってみましょう。小さな泡が表面に浮き上がり始めるはずです。砂糖、溶き卵、レモンとオレンジの皮、シナモン、塩、カルダモン、ナツメグ、溶かしバター、残りの小麦粉のほとんどを追加します（すべてが必要なわけではないかもしれません）。

BACK INTO ENGLISH

In a stand mixer bowl, whisk together warm milk, 1/4 cup flour, and dough yeast. Let's sit for about 15 minutes to make sure the yeast is active. Small bubbles should start to rise to the surface. Sugar, beaten egg, lemon and me

INTO JAPANESE

スタンドミキサーボウルで、温かいミルク、1/4カップの小麦粉、生地酵母を一緒に泡だて器で混ぜます。酵母が活性であることを確認するために約15分間座ってみましょう。小さな泡が表面に浮き上がり始めるはずです。砂糖、溶き卵、レモンと私

BACK INTO ENGLISH

In a stand mixer bowl, mix warm milk, 1/4 cup flour and dough yeast together in a whisk. Let's sit for about 15 minutes to make sure the yeast is active. Small bubbles should start to rise to the surface. Sugar, beaten egg, lemon and me

INTO JAPANESE

スタンドミキサーボウルで、温かいミルク、1/4カップの小麦粉、生地酵母を泡だて器で混ぜ合わせます。酵母が活性であることを確認するために約15分間座ってみましょう。小さな泡が表面に浮き上がり始めるはずです。砂糖、溶き卵、レモンと私

BACK INTO ENGLISH

In a stand mixer bowl, mix warm milk, 1/4 cup flour and dough yeast with a whisk. Let's sit for about 15 minutes to make sure the yeast is active. Small bubbles should start to rise to the surface. Sugar, beaten egg, lemon and me

INTO JAPANESE

スタンドミキサーボウルで、温かいミルク、1/4カップの小麦粉、生地イーストを泡だて器で混ぜます。酵母が活性であることを確認するために約15分間座ってみましょう。小さな泡が表面に浮き上がり始めるはずです。砂糖、溶き卵、レモンと私

BACK INTO ENGLISH

In a stand mixer bowl, mix warm milk, 1/4 cup flour and dough yeast with a whisk. Let's sit for about 15 minutes to make sure the yeast is active. Small bubbles should start to rise to the surface. Sugar, beaten egg, lemon and me