Best Orange Bow Knots 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.

30 MINUTE ORANGE KNOTS

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
• Mix granulated sugar and the 1 T. of orange zest together in a small bowl.
• Cut each biscuit in half and roll each half into a rope. Tie each rope in a loose knot. Tuck the ends underneath the knot. Place on parchment paper lined baking sheet.
• Brush tops of knots with melted butter and then dip buttered tops in orange sugar mixture.
• Bake knots for 8-10 minutes, watching carefully so the sugar doesn't burn.
• While knots are baking make an orange glaze. Mix powdered sugar, orange juice, and the remaining orange zest together.
• While knots are still warm brush them with orange glaze. Then let them cool for about 2-3 minutes and serve.

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 BOW KNOT ROLLS RECIPE

Steps:

• Preheat the oven to 400 degrees on convection bake. Dough 1. Proof the yeast by combining yeast and water in a small dish 2. Combine scalded milk, shortening, sugar and salt in a large mixing bowl. Cool to lukewarm. 3. Beat in 2 C. all-purpose flour, and then eggs and softened yeast. 4. Stir in orange peel and juice. Scoop in 3 to 3 1/2 c. of flour a little at a time. Depending on the humidity, you may not need it all. Dough should be soft and slightly sticky. 5. Pour out and knead gently on a lightly floured surface, about 8 to 10 min, until the dough is smooth and elastic. 6. Place in a lightly greased bowl. Cover with a warm dry towel and let rise until doubled - about 1 hour (95 degrees on proofing cycle in oven, with 3 cups boiling water in a pan on bottom shelf) Prepping the dough 1. Punch down the dough (one punch only). Let rest 10 min. on the table, covered with the towel. 2. Roll dough into an 18 inch by 10 inch rectangle that is about ½ inch thick. Cut crosswise into 18 inch strips just less than an inch wide. 3. Gently roll each strip and tie them into rose-shaped knots, tucking the ends underneath. 4. Place on greased cookie sheets. Let rise in proofing oven as before, but uncovered, for 25-30 minutes. 5. Bake 9 to 12 minutes. Cool on racks. Orange Pastry Glaze 1 tsp. grated orange peel 2 Tbsp. orange juice 1 1/2 C. sifted confectioner's sugar Blend. Brush icing on rosettes for a smooth glaze.