Cheryl Storrs Orange Bowknots

In Newsletter Content by Brandon St. Clair


  • 1 package active dry yeast
  • ¼ cup water
  • 1 cup milk, scalded
  • ½ cup shortening
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 5 to 5 ½ cups sifted all-purpose flour
  • 2 beaten eggs
  • 2 tablespoons grated orange peel
  • ¼ cup orange juice
  • Orange icing (see below)


  1. Oven 400° degrees
  2. Soften active yeast in warm water (110°).
  3. Combine milk, shortening, sugar, and salt in a large mixing bowl; cool to lukewarm. Stir in about 2 cups of the flour; beat well. Add eggs; mix well. Stir in softened yeast. Add orange peel, juice, and enough of remaining flour to make soft dough.
  4. Cover; let rest 10 minutes. Knead dough 8 to 10 minutes on lightly floured surface till smooth and elastic. Place in lightly greased bowl, turning once to grease the surface. Cover; let rise in warm place till double (about 2 hours). Punch down; cover and let rest 10 minutes.
  5. Roll dough in 18×10 –inch rectangle, ½ inch thick. Cut strips 10 inches long and ¾ inch wide. Roll each strip lightly under your fingers; loosely tie in knot. Arrange on greased baking sheets and tuck ends under. Cover; let rise till almost double (about 45 minutes). Bake in hot oven (400°) 12 minutes or till done. Cool on rack. Makes 24.
  6. Frost with orange icing: blend 1 teaspoon grated orange peel, 2 tablespoons orange juice, and 1 cup sifted confectioners’ sugar. Brush icing on with a pastry brush for a smooth, even glaze.