|Orange Bow Knots|
Now I make them on holidays sometimes and remember her. She was full of life and had a twinkle that touched everyone. She is in a senior living center now and I hope her days are happy.
5-5 1/2 C. all purpose flour
2 1/2 t. instant yeast
1 1/4 C. milk
1/2 C. butter
1/2 C. sugar
1 t. kosher salt
2 T. grated orange peel
1/4 C. orange juice
2 T. Buttery Sweet Roll Flavor (optional, can be ordered through King Arthur Flour Co.)
Combine in a large mixing bowl 2 1/2 C. flour and the yeast. Set aside. Heat the milk, butter, sugar, and salt until just warm (115-120 degrees F) stirring until the butter is almost melted. If the temperature goes above 120 degrees you will need to cool it because it will kill the yeast!
Add the warm milk mixture and the Buttery Sweet Roll flavor to the flour mixture. Add the eggs, orange peel, and orange juice and beat with the mixer for about 1/2 of a minute. Scrape the sides of the bowl well and beat at high speed for three minutes.
Punch down, cover and let rest for 10 minutes.
|Double bagged and ready for my freezer.|