Orange Bow Knots Recipes

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.

Steps:

• In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, orange juice and peel, salt, eggs and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly 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 1-1/4 hours. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each into 12 balls. Roll each into a 10-in. rope. Tie into a knot and tuck ends under. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F for 12-15 minutes or until golden brown. Remove from pans to wire racks. Combine icing ingredients; drizzle over rolls.

Steps:

• Beat the eggs and egg yolks together until thick and lemon colored.
• Add the melted butter, sugar, salt, extracts, citrus rinds, cognac, and sour cream and beat until creamy and smooth.
• Add enough flour gradually to produce a thick, fairly stiff dough.
• Turn out onto a floured board and knead for 8-10 minutes until the dough is elastic and can be handled easily.
• Roll pieces of dough 1/8 inch thin (should be able to see through them) and cut into strips about 3 inches long and 2 inches wide.
• Cut the ends on a diagonal.
• Slit each piece in the center and pull one end through the slit.
• Heat the crisco and lard to 375 degrees and fry the dough strips, until lightly browned (about 1 minute) Drain on paper towels and sprinkle with powdered sugar.
• (SHHHHHHHHHHH!) Sneak 1 or 2 while frying!