Best Orange Bowknots Mom Recipes

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ORANGE BOWKNOTS



Orange Bowknots image

Dating from a recipe that appeared in the 1940s, this sweet citrusy bread dough recipe is tied in tender pretzel-shape rolls. Drizzle glaze from a spoon or squeeze from a bag with a hole snipped in the corner. Serve the rolls for brunch or breakfast.

Provided by BHG Test Kitchen

Time 45m

Number Of Ingredients 13

6 cup all-purpose flour
1 active dry yeast
1.25 cup milk
0.5 cup butter, margarine, or shortening
0.333 cup sugar
0.5 teaspoon salt
2 eggs
2 tablespoon finely shredded orange peel
0.25 cup orange juice
1 recipe Orange Icing
1 cup sifted powdered sugar
1 teaspoon finely shredded orange peel
1 tablespoon orange juice

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.

Nutrition Facts : Calories 177 kcal, Carbohydrate 29 g, Cholesterol 30 mg, Protein 4 g, SaturatedFat 3 g, Sodium 102 mg, Sugar 8 g, Fat 5 g, UnsaturatedFat 1 g

ORANGE BOWKNOTS



Orange Bowknots image

Convent Cookery. Looks like something David Lee would like, wouldn't you boy. I didn't tie these in a knot and they still were nice. They have a light orange flavor--really good.

Provided by Dienia B.

Categories     Yeast Breads

Time 4h15m

Yield 24 serving(s)

Number Of Ingredients 10

1 teaspoon yeast
1/4 cup warm water
1 cup scalded milk
1/2 cup shortening
1/3 cup sugar
1 teaspoon salt
5 1/2 cups flour
2 eggs
2 tablespoons grated orange rind
1/4 cup orange juice

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.

Nutrition Facts : Calories 167.5, Fat 5.3, SaturatedFat 1.5, Cholesterol 19.1, Sodium 108.5, Carbohydrate 25.6, Fiber 0.9, Sugar 3.1, Protein 3.9

ORANGE BOWKNOTS (MOM) RECIPE



Orange Bowknots (mom) Recipe image

Provided by Deeee

Number Of Ingredients 13

Orange Icing:
5 1/4-5 3/4 C. bread flour or use 1/2 whole wheat flour
2 1/4 tsp. active dry yeast
1 1/4 C. milk
1/2 C. butter
1/3 C. sugar
1/2 tsp. salt
2 eggs
2 Tbsp. orange peel, finely shredded
1/4 C. orange juice (fresh)
1 C. powdered sugar, sifted
1 tsp. orange peel, finely shredded
2 tsp. orange juice (fresh)

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.

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