Zutaten für Orange Knots
- Rhodes Frozen Rolls
- Orange Rind
- Sugar
- Butter
- Powdered Sugar
- Orange Juice
- Vanilla Extract
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Zubereitung von Orange Knots
- In a large bowl, combine 1 cup warm milk (105-115°F), 2 1/4 teaspoons active dry yeast, and 1 tablespoon granulated sugar. Let stand for 5-10 minutes until foamy.
- Add 1/4 cup granulated sugar, 1 teaspoon salt, 1/4 cup melted unsalted butter, 1 large egg, and 4 cups all-purpose flour to the yeast mixture. Beat with an electric mixer until smooth.
- Gradually add more flour (about 1/2 cup at a time) until dough is slightly sticky but not too wet, knead for 5-7 minutes until smooth and elastic.
- In a separate bowl, combine the zest of 1 large orange and 1/4 cup granulated sugar.
- Divide the dough into 8 equal portions. Roll each portion into a 9-inch rope.
- Tie each rope into a loose knot.
- Melt 1/4 cup unsalted butter. Roll each knot in the melted butter, then generously coat with the orange zest and sugar mixture.
- Place knots on a baking sheet lined with parchment paper.
- Cover loosely with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Preheat oven to 350°F (175°C).
- Remove plastic wrap and bake for 15-20 minutes, or until golden brown.
- Remove from oven and let cool slightly on a wire rack.
- While still warm, brush with a citrus glaze (optional: 1/4 cup powdered sugar whisked with 1-2 tablespoons orange juice).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
73g
Fat
15g
Carbs
6g
