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Sugar Knots




Source of Recipe


Internet


List of Ingredients




1 package active dry yeast
3/4 cup plus 1 tblsp granulated sugar
1 cup warm milk ( 105-115 degrees F )
1 cup butter, softened
1 cup orange juice
2 tblsp grated orange zest
1 tsp salt
6 cups all purpose flour
1 large egg, lightly beaten

Glaze & Garnish
5 tblsp melted butter
1/2 cup granulated sugar



Recipe



1. In a large bowl, dissolve yeast and 1 tblsp of sugar in warm milk. Let stand until foamy. 5 to 10 minutes.

2. Stir 4 tblsp of butter, orange juice, orange zest and salt into yeast mixture. Using a heavy duty electric mixer fitted with the paddle attachment and set on low speed, beat in 5 cups of flour, 1/2 cup at a time, until a soft dough forms.

3. On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover with a damp cloth, let rise in a warm place until doubled, 30 minutes.

4. Meanwhile, beat together remaining butter and sugar at medium speed until light and fluffy. Beat in 2 tblsp of egg, reserve rest for glaze. At low speed, beat in remaining flour, a little at a time, until well blended.

5. Punch down dough. On a floured surface, knead butter mixture into dough until butter is incorporated and dough is smooth, adding more flour to prevent sticking.

6. Grease 2 baking sheets. Divide dough in half. Roll each dough half into a long rope, cut each rope into 21 equal pieces. Roll each piece into a 12 inch rope. Twist each rope into a knot. Place twists, 3 inches apart, on prepared baking sheets. Cover with a damp cloth, let rise in a warm place until doubled, 20 to 30 minutes.

7. Preheat oven to 450 degrees. Brush twists with reserved egg. Bake until golden brown, 8 to 10 minutes. Transfer to wire racks to cool completely. Brush twists with melted butter, then sprinkle with granulated sugar.