<\/strong>5 1\/4 \u2013 5 3\/4 cups of all purpose flour<\/em><\/p>\n 1 stick of butter<\/em><\/p>\n 1 and 1\/4 cups of whole milk or 2% milk , 1% is also okay , just don’t use skim milk 2 1\/4 tsp. of dry active yeast 1\/3 cups of sugar<\/em><\/p>\n 2 eggs<\/em><\/p>\n pinch of salt<\/em><\/p>\n 1\/4 cup of orange juice<\/em><\/p>\n 2 tbsp . orange peel<\/em><\/p>\n 1 recipe of orange icing<\/em><\/p>\n In a small pot , warm up the milk , butter ( until melted ) , sugar and salt , to about 110 F . If you accidentally warm it up too long and gets too hot , let it sit to cool off , Add beaten eggs , and whisk in the orange juice too . Mix well .<\/p>\n Meanwhile , add the dry yeast into the well of flour , it would be better if you start with 5 cups of flour and adding as you go , because if you use all the flour , your dough might end up too dry and bread will be tough . Start with 5 cups of flour , add your yeast in the center , then add the milk mixture with butter , and yeast , orange juice into the well . Start beating with your dough hook or wooden spoon until the dough gets heavy and hard to mix with mixer or spoon anymore ( if you use kitchenaid mixer , you can keep doing this with the dough hook and add little flour as it needed , becareful not to add too much flour ) . If your dough is too sticky , start adding little flour at a time while mixing it with your hand , your hand will be sticky at first , add little flour , after a while your hand will not be sticky anymore and the dough starts cleaning the side of the bowl . Therefore there is no more crumbs , not too sticky , but not too dry either . Take it out from the bowl and knead on a counter top , for about 8-10 minutes . Knead with the heel of your hands , use your strength .<\/p>\n Then once you’re done kneading , then butter a bowl , place the dough in there , cover with plastic wrap for 1 hour . Then take it out , don’t punch the dough , just take the dough out from the bowl . And divide the dough into 2 balls , then roll out each ball into rectangle , 12×7 , and cut into 12 – 7 inches strips . Then starts making knots with each strips , place cookie sheet with parchment paper , cover with cheese cloth or plastic wrap , in a warm place , let it double in size again . For about 45 minutes to an hour .<\/p>\n Then bake at 400 F for about 10-12 minutes , watch it !<\/p>\n Cool the bowknots , while prepare the orange icing – 1 cup of powdered sugar with 1-2 tbsp. of orange juice , mix well . Drizzle the icing on the bread when the bread is already cool off .<\/p>\n
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![\"\"](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2012\/06\/orange-bowknots.jpg\" "\\"orange")
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