Orange Bowknots

INGREDIENTS

INSTRUCTIONS

1. In a large mixing bowl combine 2 cups of the flour and yeast; set aside.
2. In a medium saucepan heat and stir the milk, sugar, butter, and salt
until warm (120-130) and butter almost melts. Add milk mixture to flour
mixture. Then add eggs and orange juice. Beat with an electric mixer on low
to medium speed for 30 seconds, scraping the sides of the bowl. Beat on
high speed for 3 minutes. Using a wooden spoon, stir in orange peel and as
much of the remaining flour as you can.
3. Turn dough out onto lightly floured surface. Knead enough of the
remaining flour to make a moderately soft dough that is smooth and elastic
(6 to 8 minutes total). Shape dough into a ball. Place dough in a lightly
greased bowl, turning once to grease surface. Cover and let rise in a warm
place until double (about 1 hour).
4. Punch dough down. Turn dough out onto a lightly floured surface. Divide
dough in half. Cover and let rest for 10 minutes. Grease 2 baking sheets;
set aside.
5. Roll each half of the dough into a 12x10 inch rectangle. Cut each
rectangle into twelve 10 inch strips. Tie each strip into a loose knot.
Place the knots 3 inches apart on the prepared baking sheets. Cover and let
rise in a warm place until nearly double (about 30 minutes).
6. Bake in a 375 oven for 10-12 minutes or until lightly browned. Remove
from baking sheets and place on wire racks. Drizzle with orange icing.
Serve warm or cool. Place any cooled bowknots in a single layer in an
airtight container or bag and store at room temperature for up to 3 days.
Makes 24.
Orange Icing: In a small mixing bowl stir together 1 1/2 cups sifted
powdered sugar, 1 teaspoon finely shredded orange peel, and enough orange
juice (2-3 tablespoons) to make the icing easy to drizzle.
Lemon Bowknots: Prepare Orange Bowknots as directed, except substitute 1
tablespoon finely shredded lemon peel for the orange peel and 1/4 cup lemon
juice plus 1/4 cup water for the orange juice. Drizzle bowknots with Lemon
Icing.
Lemon Icing: In a small mixing bowl stir together 1 1/2 cups sifted
powdered sugar, 2 teaspoons lemon juice, and enough milk (1 to 2
tablespoons) to make the icing easy to drizzle.
Recipe by: Unknown Cookbook
Posted to MC-Recipe Digest V1 #839 by L979@aol.com on Oct 12, 1997

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