Dessert: Orange Bowknots

1 1/4 c. milk, scalded

1/2 c. shortening

3 egg yolks

1/4 c. orange juice

1/2 c. sugar

1 tsp. salt

1 cake yeast

2 T. grated orange peel

5 c. flour

Combine sugar, salt, shortening and scalded milk.  Cool to lukewarm and crumble yeast cake in this mixture.  Add beaten yolks, orange juice and grated rind.  Beat mixture thoroughly.  Add flour gradually, mixing to a soft dough.  Cover and let stand for 10 minutes.  Knead and then let rise until double its bulk.  Roll dough 1/2 inch thick.  Cut in 10-inch strips 1/2 inch wide.  Tie each strip into a knot.  Place on baking sheet and let rise again until double in size.  Bake at 375 for 15 minutes.

Icing for Orange Bowknots:

2 T. orange juice

1 tsp. grated orange rind

1 c. confectioners' sugar

This amount makes 2 dozen rolls.

No Attribution

Our Swiss Pantry II

First Mennonite Church

1987