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Orange Bowknots (mom)


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  • 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)


Adapted from


Step 1

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.

In a bowl combine powdered sugar, orange peel and orange juice. Add more orange juice to reach drizzling consistency.

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