Orange Bowknots Recipes

ORANGE BOWKNOTS

Steps:

• In a large mixing bowl, stir together 2 cups of the flour and the yeast. In a medium saucepan, heat and stir milk, butter, sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter is almost melted.
• Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the orange peel, orange juice, and as much of the remaining flour as you can.
• Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place until double (about 1 hour).
• Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes.
• Roll each dough portion into a 12 x 7-inch rectangle. Cut each rectangle into twelve 7-inch-long strips. Tie each strip loosely into a knot. Lightly grease 2 baking sheets; arrange knots 2 inches apart on baking sheets. Cover and let rise in warm place until nearly double in size (about 30 minutes).
• Bake in a 375 degree F oven about 12 minutes or until golden. Remove from baking sheets; cool on wire racks. Drizzle with Orange Glaze. Makes 24 rolls. Orange Glaze
• In a small bowl, stir together powdered sugar and finely shredded orange peel. Stir in enough orange juice to make a glaze of drizzling consistency.

ORANGE BOWKNOTS

Steps:

• In a saucepan, heat milk, shortening, sugar and salt. Cool to lukewarm. Dissolve yeast in water. In a large bowl, combine yeast with milk mixture, eggs, juice, zest and 3 cups flour. Mix until smooth. Stir in enough remaining flour to form a soft dough. Knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down; let rest 15 minutes. Roll dough into a 16x10-in. rectangle. Cut into sixteen 1-in. strips. Tie strips into knots; place on greased baking sheets. Cover and let rise until doubled, about 1 hour. Bake at 400° for about 10 minutes or until golden brown. Cool on wire rack. Combine all glaze ingredients; spread over rolls.

BUTTONS AND BOWS

Steps:

• Heat oven to 400°F. In medium bowl, stir Bisquick mix, 2 tablespoons sugar, the nutmeg, cinnamon, milk and egg until soft dough forms.
• Place dough on surface sprinkled with Bisquick mix. Roll dough into a ball; knead about 5 times. Press or roll dough until 1/2 inch thick. Cut dough with doughnut cutter dipped in Bisquick mix.
• To make bow shapes, hold opposite sides of each ring of dough, then twist to make a figure 8. On ungreased cookie sheet, place bows and buttons (the dough from the center of each ring).
• Bake 8 to 10 minutes or until light golden brown. Immediately dip each bow and button into melted butter, then in 1/2 cup sugar. Serve warm.

ORANGE FROST

Steps:

• In blender, place all ingredients in order listed.
• Cover; blend on high speed about 30 seconds or until mixture is smooth and foamy. Serve immediately.

ORANGE BOWKNOTS WITH ICING

Steps:

• In a mixing bowl, combine 2 cups of the flour and the yeast; set aside. In a medium saucepan, heat and stir the milk, butter, sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts; add to flour mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the orange peel, orange juice, and as much of the remaining flour as you can.
• Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once. Cover; let rise in a warm place until double in size (about 1 hour).
• Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two large baking sheets; set aside.
• Roll each portion of the dough into a 12x7-inch rectangle. Cut each rectangle into twelve 7-inch-long strips. Tie each strip loosely in a knot. Arrange knots 2 inches apart on prepared baking sheets. Cover; let rise in a warm place until nearly double in size (about 30 minutes).
• Preheat oven to 375 degrees F. Bake for 12 to 14 minutes or until golden. Immediately remove from baking sheets. Cool on wire racks. Drizzle with Orange Icing. Orange Icing
• In a bowl, combine powdered sugar, orange peel, and enough orange juice (2 to 3 tablespoons) to make a drizzling consistency.

ORANGE BOWKNOTS

Steps:

• Soften yeast in warm water.
• Combine hot milk, shortening, sugar and salt; cool to lukewarm.
• Add remaining ingredients. Makes a soft dough; cover and let rise 10 minutes.
• Knead.
• Place dough in a greased bowl; cover; let rise until doubled, about 2 hours.
• Punch down; let rest 10 minutes.
• Roll out in 18" x 10" rectangle, 1/2 inch thick.
• Cut strips 10 inches long x 3/4 inch wide.
• Roll strip and tie in knot.
• Put on baking sheet.
• Let rise until double.
• Bake for 12 minutes in a 400°F oven.
• You can ice with orange icing.

ORANGE KNOTS

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, sugar, butter, salt, eggs, orange juice, orange zest and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; roll into a 16x10-in. rectangle, about 1/2 in. thick. Cut into 10x3/4-in. strips; roll lightly and tie into a knot. Place on greased baking sheets; tuck the ends under. Cover and let rise until doubled, about 45 minutes. , Bake at 400° for 10-12 minutes or until golden brown. Remove from pans to cool on wire racks. Combine icing ingredients; drizzle over rolls.

BUTTONS AND BOWKNOTS

Steps:

• Mix flour, 2 tablespoon sugar, baking powder, nutmeg, salt and cinnamon together.
• Cut in shortening until mixture resembles fine crumbs.
• Stir in egg and just enough milk so dough leaves side of bowl.
• Turn dough onto lightly floured surface.
• Knead lightly 10 times.
• Roll dough 1/2 inch thick.
• Cut with floured doughnut cutter.
• Hold opposite ends of each ring and twirl to form a figure 8.
• Place bows and buttons (holes) on ungreased cookie sheet.
• Bake until golden brown, 8 to 10 minutes.
• Dip into melted butter, then into sugar.
• I add cinnamon to my sugar usually.
• I also put sugar in a plastic bag and gently roll it around with the doughnuts inside after dipping in the butter.

ORANGE BOWKNOTS (MOM) RECIPE

Steps:

• 1. Combine 2 cups of flour and the yeast; set aside 2. Combine milk (heated), butter (soft), sugar, 1 cup of the flour and salt. Mix in eggs alternate with more flour, this mixture needs to be warm when you add the flour/yeast mixture. Add the flour and yeast. 3. Using a spoon stir in orange peel (fine), orange juice and remaining flour (approx 2 cups). Knead in mixer for 7 minutes or until dough is smooth and elastic (starts to pull away from the sides). 4. Let rise in a warm place (total time to rise should be 1 hour) Put dough in a lightly greased bowl with cover on for 15 minutes, punch down, cover and leave to rise for another 15 minutes. Dough should feel active. 5. Meanwhile, lightly grease 2 baking sheets. Roll each portion of dough into a 12 by 7 inch rectangle. Cut each rectangle into twelve 7 inch strips. Tie each strip loosely in a knot. Arrange knots 2 inches apart on baking sheets. Cover; let rise in a warm place until nearly doubled, 30 minutes. 7. Bake in a 400 ̊F oven for about 12-15 minutes or until golden. Immediately remove from baking sheets. Cool on wire racks. Drizzle with orange icing. ICING: In a bowl combine powdered sugar, orange peel and orange juice. Add more orange juice to reach drizzling consistency.