Bready or Not: Orange Knots
Oranges are an awesome fruit. They taste fresh and great. They can be juiced. Their zest adds flavor oomph. Plus, oranges can be used as missiles.
Edible projectiles! What more can you ask for?
Well, how about an orange-flavored bread that comes together like a dream (a high calorie, delicious dream) and creates something that's downright pretty?
I am really in awe of how well this recipe turned out. I make a lot of bread. This particular dough was super-easy to work with--soft, pliable, and not even sticky. It rose well.
Then there's the glaze. It's delicious. Like, "lick the bowl clean even though the sugar makes my teeth hurt."
One caveat: like glazed donuts, these are best when the glaze is fresh that first day. After that, the glaze will crackle and ooze.
So, consider yourself warned. You have one day to eat all of these. BEGIN.
Seriously, the dough is so soft and delicious, I can see this being used as a base for all sorts of things, like cinnamon rolls, swirled loaf bread, monkey bread, etc. Or switch out lemon for orange. So many possibilities, so much sugar...
Orange Knots
from The Baker Upstairs
for the rolls:
5 1/4 to 5 3/4 cups Flour
2 1/4 teaspoons (1 packet) dry yeast
1 1/4 cups milk
1/2 cups butter
1/3 cups sugar
1/2 teaspoon salt
2 eggs
2 tablespoon finely grated orange peel
1/4 cup orange juice
for the glaze:
1 1/2 cups powdered sugar
1 1/2 teaspoons finely grated orange peel
2-3 tablespoons orange juice
1) In the bowl of a stand mixer or a large mixing bowl, combine flour and yeast.
2) In a large measuring cup or microwave safe bowl, combine milk, butter, sugar, and salt, and heat in the microwave for one minute, or until milk is slightly warm and butter just starts to melt.
3) Add milk mixture to flour mixture and stir. Add eggs, orange juice, and orange peel, and stir until combined. Gradually add remaining flour, until the dough begins to pull away from the sides of the bowl, and is just slightly sticky to the touch.
4) Let rise one hour, or until doubled in size. Separate dough into two equal-sized pieces, and let rest ten minutes.
5) Preheat oven to 400 degrees. Spray two baking sheets with cooking spray or line with parchment paper. Roll each piece of dough into a long rectangle, about 12 x 6 inches.
6) Cut each rectangle into twelve pieces, one inch wide and six inches long. (Don't stress. It's okay if they aren't equal.) Tie each into a loose knot, and place on baking sheet. Let rise on warm oven until nearly doubled, about half an hour.
7) Bake 10-15 minutes, or until lightly browned.
8) While the rolls are baking, make the glaze. Whisk together powdered sugar, orange peel, and orange juice in a small bowl until well mixed. Brush over the rolls immediately after removing from the oven.
With the glaze, the rolls are best the first day. Without the glaze, they will last longer or can even be frozen.
OM NOM NOM.
Edible projectiles! What more can you ask for?
Well, how about an orange-flavored bread that comes together like a dream (a high calorie, delicious dream) and creates something that's downright pretty?
I am really in awe of how well this recipe turned out. I make a lot of bread. This particular dough was super-easy to work with--soft, pliable, and not even sticky. It rose well.
Then there's the glaze. It's delicious. Like, "lick the bowl clean even though the sugar makes my teeth hurt."
One caveat: like glazed donuts, these are best when the glaze is fresh that first day. After that, the glaze will crackle and ooze.
So, consider yourself warned. You have one day to eat all of these. BEGIN.
Seriously, the dough is so soft and delicious, I can see this being used as a base for all sorts of things, like cinnamon rolls, swirled loaf bread, monkey bread, etc. Or switch out lemon for orange. So many possibilities, so much sugar...
Orange Knots
from The Baker Upstairs
for the rolls:
5 1/4 to 5 3/4 cups Flour
2 1/4 teaspoons (1 packet) dry yeast
1 1/4 cups milk
1/2 cups butter
1/3 cups sugar
1/2 teaspoon salt
2 eggs
2 tablespoon finely grated orange peel
1/4 cup orange juice
for the glaze:
1 1/2 cups powdered sugar
1 1/2 teaspoons finely grated orange peel
2-3 tablespoons orange juice
1) In the bowl of a stand mixer or a large mixing bowl, combine flour and yeast.
2) In a large measuring cup or microwave safe bowl, combine milk, butter, sugar, and salt, and heat in the microwave for one minute, or until milk is slightly warm and butter just starts to melt.
3) Add milk mixture to flour mixture and stir. Add eggs, orange juice, and orange peel, and stir until combined. Gradually add remaining flour, until the dough begins to pull away from the sides of the bowl, and is just slightly sticky to the touch.
4) Let rise one hour, or until doubled in size. Separate dough into two equal-sized pieces, and let rest ten minutes.
5) Preheat oven to 400 degrees. Spray two baking sheets with cooking spray or line with parchment paper. Roll each piece of dough into a long rectangle, about 12 x 6 inches.
6) Cut each rectangle into twelve pieces, one inch wide and six inches long. (Don't stress. It's okay if they aren't equal.) Tie each into a loose knot, and place on baking sheet. Let rise on warm oven until nearly doubled, about half an hour.
7) Bake 10-15 minutes, or until lightly browned.
8) While the rolls are baking, make the glaze. Whisk together powdered sugar, orange peel, and orange juice in a small bowl until well mixed. Brush over the rolls immediately after removing from the oven.
With the glaze, the rolls are best the first day. Without the glaze, they will last longer or can even be frozen.
OM NOM NOM.
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