Orange Bowknots – I intended to make these before Christmas but that just didn’t pan out. Never fear, though, these are not holiday specific sweet rolls. 🙂 What they are, is delicious! I am actually not usually a huge fan of orange flavored food items, but these are definitely an exception.
The light and airy crumb of the bread, combined with the hint of orange made for a wonderful treat for breakfast, a snack, or anytime. And the icing is just perfectly sweet, adding just a little more orange flavor. Definitely don’t skip that step. These would be good with a cream cheese icing, too. Or even lemon! The possibilities are endless and this is a great sweet dough base.
These came together in a snap and although I was going to send some to work with James, I ended up putting 2/3 of the unglazed bowknots in our freezer for later consumption. Yum yum!
For the dough:
- 6 to 6 1/2 cups all-purpose flour
- 1 package active dry yeast (2 1/4 tsp.)
- 1/4 cups milk
- 1/2 cup butter
- 1/3 cup granulated sugar
- 1/2 tsp. salt
- 2 eggs
- 2 tbsp. zested orange peel, from about 2 medium oranges
- 1/4 cup freshly squeezed orange juice, from 1 medium orange
1. In the bowl of a mixer fitted with the paddle attachment, combine 2 cups flour and the yeast; set aside.
2. In a medium saucepan, over medium heat, combine milk, butter, sugar, and salt until warm (120-130 degrees on a thermometer). The butter will be almost fully melted.
3. Add milk mixture to flour, along with eggs, and beat on a low speed until combined. Once combined, increase speed to medium high and beat for 3 minutes.
4. Add orange zest, orange juices, and 4 cups of the remaining flour. Continuing with the paddle attachment, mix until just combined. Switch to the dough hook and knead until a moderately soft dough forms that is smooth and elastic, 4-6 minutes. Add remaining 1/2 cup of flour as needed.
5. Shape dough into a ball and place in a lightly greased bowl, turning once to coat. Cover with plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour.
6. Once dough has doubled in size, punch down and turn out onto a lightly floured work surface. Divide in half, cover each piece with a clean towel and let rest for 10 minutes. Lightly grease a large baking sheet and set aside.
7. Working one portion of the dough at a time, roll out into a 12×7 inch rectangle. Cut each rectangle into twelve 7 inch long strips. Tie each strip into a loose knot and arrange knots 2 inches apart on a baking sheet. Cover and let rise in a warm place until puffy, about 30 minutes. Preheat oven to 375 degrees.
8. While waiting for first set to rise, work with the second ball of dough to make the next set of knots. After tying knots, cover and allow to rise.
9. Once first set of knots has risen and are puffy, bake for 12-14 minutes, or until golden. Immediately remove from baking sheet and cool on a wire rack. Drizzle with icing while rolls are warm. Bake second set and drizzle after baking.
**To freeze for later use, freeze rolls without icing.**
For the icing:
- 1 1/2 cups powdered sugar
- 1 1/2 tsp. zested orange peel
- 2-3 tbsp. freshly squeezed orange juice, enough to make drizzling consistency
1. Mix all ingredients and stir to combine. Add more or less juice to reach desired consistency.