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  • Orange Icing:
  • 5 1/4-5 3/4 C. bread 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)



Step 1

Combine 2 cups of flour and the yeast; set aside. Heat and stir the milk, butter, sugar and salt just until warm (120 ̊F-130 ̊F) and butter almost melts. Add to flour mixture along with the eggs. Beat on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a spoon stir in orange peel, orange juice and remaining flour. Knead in mixer for 3-5 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl. Cover; let rise in a warm place until doubled in size, 1 hour. Punch dough down. Divide in half on a lightly floured surface. Cover and let rest 10 minutes. 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 war place until nearly doubled, 30 minutes. Bake in a 400 ̊F oven for about 12 minutes or until golden. Immediately remove form 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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