Sweet Orange Knots
I learned how to make these when I was catering during the earlier years of my life. I thought they were the most ingenious thing I had ever seen. So easy, yet so impressive. I learned a lot working with professionals in the food industry, but I think one of the things that stuck with me the most is that it just doesn’t have to be so hard. Case in point, these babies. Four ingredients. Four. And they are absolutely de-LIGHT-full. I have made them for bridal showers, baby showers, brunch, and even just for a fun snack on a weekend. These are also a great recipe to make with your kids!
As you may have guessed this is the first recipe in a series of recipes I am making to continue the ‘cozy’ theme that I started with a giveaway a few days ago. If you haven’t entered yet (*gasp* For SHAME!), check out the post here and see the loot I am giving away from the top rated ETSY shop, Pine Tree Goods. Remember, there will be two winners and you have a chance to add your name up to 5 times! If you don’t want to wait and see if you win (And you totally want to get some Christmas shopping done ahead of time!) take advantage of the free shipping code provided just to Brittany’s Pantry readers! Enter BPGIVEAWAY14 at checkout and it ships free!!
1 lb frozen, refrigerated, or homemade bread dough
1 c sugar
zest of 1 large orange
1 stick (1/2 c) butter, melted
If your dough is frozen, defrost in the fridge overnight. Divide the dough into 12 equal portions and set aside to rest. Preheat the oven to 350 degrees.
Place the melted butter in one medium bowl and the sugar in another bowl. Be sure to zest the orange directly over the sugar so that the oils and flavor from the zest all go into the sugar! With clean hands, combine the zest with the sugar, rubbing to break up any clumps and to evenly distribute the orange flavor throughout. Working one ball of dough at a time, gently roll the dough to create a ‘breadstick’ shape 6-8 inches long. Dip the dough in the butter, then toss in the sugar mixture, coating well. Tie the dough into a knot and place it on a silpat or parchment lined sheet pan. Continue with the other pieces of dough until all are done, spacing evenly apart on the pan. Bake for 15-20 minutes, or until golden brown. Baking time will vary depending on your dough, but make sure to check them after 15 minutes so they don’t burn on the bottom. Don’t over bake them or the sugar will scorch! Let cool slightly and then remove to a cooling rack. These are best eaten the day they are made.