Orange Bowknots With Icing Food

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.

LEMON SWEET ROLLS

Steps:

• Grease a 9-by-13-inch baking dish with unsalted butter. Set aside.
• For the dough: Combine the milk, butter and 1 tablespoon of the sugar in a small saucepan and heat until the butter melts and the mixture's between 105 degrees F and 115 degrees F on an instant read thermometer. Whisk in the yeast and let stand until the top is foamy, about 5 minutes. Transfer to a medium bowl. Whisk in the eggs and remaining sugar and set aside. Combine the flour and kosher salt in the bowl of a heavy stand mixer fitted with the dough hook. Mix on low speed until combined, about 1 minute. Turn the mixer to medium speed and add the yeast mixture. Continue to mix until the dough comes together in a ball and is smooth and no longer sticky, about 13 minutes.
• Coat a large bowl with cooking spray. Transfer the dough to the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour.
• Punch the dough down and turn out onto a lightly floured work surface. Roll the dough out to a 20-by-12-inch rectangle with the longer side parallel to you.
• For the filling: Combine the lemon zest and juice in a medium bowl. Add the granulated sugar. Use your hands to rub the zest into the sugar and lemon juice.
• Spread the softened stick of butter evenly over the dough. Sprinkle the lemon-sugar mixture evenly over the butter.
• Starting at the bottom, tightly roll the dough up into a long log. Cut the log into 15 (about 1-1/2 inches-wide) crosswise pieces with a serrated knife or dental floss. Arrange the rolls cut-side-up in the prepared baking dish. Cover loosely with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
• About 30 minutes before the second rising time is done, adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Once ready, uncover the rolls and bake until golden brown, 20 to 25 minutes.
• While the rolls bake, make the frosting: Beat the butter and cream cheese with the paddle attachment in the bowl of a stand mixer until fluffy and smooth. Add the lemon juice and vanilla. Sift the powdered sugar into the bowl, add the salt and beat until combined. Add the poppy seeds, and beat until smooth, about 10 seconds. While the rolls are still warm, spread the tops with the frosting. Serve warm (see Cook's Note).

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.

SIMPLE ORANGE GLAZE

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.