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Title: Orange Bowknots
Categories: Bread Blank
Yield: 24 Servings
| 4 1/2 | c | All purpose flour |
| 2 | pk | Active dry yeast |
| 1/2 | c | Milk |
| 1/3 | c | Granulated sugar |
| 1/3 | c | Butter or margarine |
| 1/2 | ts | Salt |
| 2 | Eggs | |
| 2 | tb | Finely shredded orange peel; set aside |
| 1/2 | c | Orange juice |
| Orange icing |
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.
Posted to MM-Recipes Digest V4 #7 by KDYJ46A JERRY GILBERT Time: 7:03 PM on Sep 21, 1997
Recipe by: Unknown Cookbook
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