Sunday, February 11, 2007

Orange bowknots

We got this recipe book from B&N the other day, and it has to be the coolest ever! Its a compilation of Better Home and Garden's Test Kitchen Favorites from the '30s-'90s, with excerpts and write ups from every decade. I've been dreaming of trying the recipe for "feather-light Orange Bowknots-you'll be voted best cook in town" ever since I laid eyes on it. The only catch was that I've never baked bread or rolls before, and remembering what a process it was for my mom...I didn't look forward to it. But the method seemed easy enough and I took my time with everything making sure I stuck to instructions to the T (making slight modifications of course). Ohhhhh and were they perfect- everything I hoped for (unlike most candidates of the male gender-hmph). Mildly citrusy and melt-in-the-mouth softness...purrrrfect! If you are the kind of person who fills up with dinner rolls before the main course, you are sure to love these beauties.

You will need:

5 1/4 cups of all purpose flour
1 package active yeast
1 1/4 cups milk (I used skim)
1/2 cup butter, margarine of shortening (I used Land O' Lakes Light butter)
1/3 cup granulated sugar
2 eggs
2 tbsps finely shredded orange peel
1/4 cup orange juice

For orange icing:

1 cup powdered sugar (sifted)
1 1/2 tbsp orange juice
1 tsp orange peel

In a large mixing bowl combine 2 cups of flour and the yeast; set aside. In a saucepan heat and stir the milk, butter, sugar and salt till the butter almost melts. Add to flour along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the shredded orange peel, orange juice, and as much of the remaining flour as you can (3 cups for me).

Turn out the dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (10 minutes). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (1 hour).

Punch down dough. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Meanwhile, cover baking sheets with aluminium wrap and grease lightly; set aside.

Roll each half of dough into a 12 X 7 inch rectangle. Cut each rectange into twelve 7 inch long strips. Tie each strip into a loose knot. Place knots 2 inches apart on prepared baking sheets. Cover and let rise in a warm place until nearly double (30 minutes).

Bake in a 400F over for 12 minutes or until golden. Immediately remove from baking sheets. Cool on wire racks. Drizzle with Orange Icing. Makes 24.

For Orange icing:

Ina small bowl stir together sugar, peel and juice to make icing for drizzle consistency.



Tasty blog

Veena said...

Thank you!