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Orange Bowknots

chef.tim.lee's picture
Ingredients
  Flour 5 Cup (80 tbs), sifted
  Active dry yeast 1⁄4 Ounce (1 package)
  Milk 1 1⁄4 Cup (20 tbs)
  Crisco 1⁄2 Cup (8 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Eggs 2
  Orange peel 2 Tablespoon, grated
  Orange juice 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1 Preheat the oven to 400°F.
2 Lightly grease a baking sheet.

MAKING
3 In a mixer bowl, combine 2 3/4 cups of the flour and the yeast.
4 In a saucepan, heat together milk, Crisco, sugar, and salt just until warm.
5 Stir until the Crisco melts.
6 In mixer bowl, add to the dry ingredients.
7 Add in eggs.
8 Beat at low speed of electric mixer for 1/2 minute, constantly scraping the sides of the bowl.
9 Beat for another 3 minutes at high speed.
10 Using your hand, stir in orange peel and juice, and enough of the remaining flour to make a soft dough.
11 Cover and let rest for 10 minutes.
12 Turn out the dough on a lightly floured surface.
13 Knead until smooth, for 8 to 10 minutes.
14 Transfer the dough to a greased bowl, turning once to grease the surface.
15 Cover and let rise until double, for 2 hours.
16 Punch down and let rest for 10 minutes.
17 Roll the dough on lightly floured surface to 18x10-inch rectangle.
18 Cut in strips 10 inches long and 3/4 inch wide.
19 Roll each into a rope and loosely tie in a knot.
20 Arrange on the prepared baking sheet.
21 Cover and let rise until double, about 45 minutes.
22 Bake for 12 minutes.
23 For the Orange Icing: In a bowl, blend 1 teaspoon grated orange peel, 2 tablespoons orange juice, and 1 cup confectioners sugar.
24 Frost the knots with this mixture.

SERVING
25 Serve as desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Ingredient: 
Orange
Interest: 
Gourmet

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