- 3 to 3 1/4 cups all-purpose flour, divided
- 1 package dry yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 cup milk
- 1/3 cup butter or margarine
- 2 eggs
- 1/2 teaspoon lemon extract
- 2 cups sifted powdered sugar
- 2 tablespoons lemon juice
How to Make It
Combine 1 cup flour, yeast, 1/4 cup sugar, and salt in a large mixing bowl; set aside.
Combine milk and butter in a small saucepan; heat to 120° to 130°, stirring well. Add to flour mixture. Add eggs and lemon extract; beat at medium speed of electric mixer 3 minutes. Stir in enough remaining flour to make a soft dough.
Shape dough into a ball. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down. Repeat rising procedure 45 minutes or until doubled in bulk.
Punch dough down. Turn dough out onto a floured surface; let rest 5 minutes. Roll dough into a 12-inch square. Cut into 4- x 1-inch strips. Twist ends of each strip in opposite directions. Slightly stretch each strip, and tie into a loose knot. Place on greased baking sheets.
Cover and repeat rising procedure 45 minutes or until doubled in bulk. Bake at 375° for 10 minutes or until golden brown. Combine powdered sugar and lemon juice; mix well, and drizzle over bows.