|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)|
|Orange peel||2 Tablespoon, grated|
|Orange juice||1⁄4 Cup (4 tbs)|
1 Preheat the oven to 400°F.
2 Lightly grease a baking sheet.
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.
25 Serve as desired.