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0.0 – 0 reviews • Bread
| Level: |
Easy |
| Total: |
30 min |
| Active: |
30 min |
| Yield: |
2 dozen |
| Level: |
Easy |
| Total: |
30 min |
| Active: |
30 min |
| Yield: |
2 dozen |
Ingredients
- 12 cups all-purpose flour, plus more for dusting
- 2 cups granulated sugar
- 12 teaspoons baking powder
- 12 tablespoons all-vegetable shortening, such as Crisco
- 1/2 cup 2-percent milk
- 2 teaspoons lemon extract
- 12 eggs
- 2 drops cinnamon oil
- 2 cups powdered sugar
- 1/4 cup milk or water
Instructions
- For the lemon knots: Combine the flour, granulated sugar and baking powder together in a bowl. Add the shortening and work it into the flour.
- Add the milk, extract, eggs and cinnamon oil in a separate bowl. Mix well. Add the milk mixture to the flour mixture and work with your hands until combined. The dough will be sticky to the touch.
- Preheat the oven to 375 degrees F.
- Dust your hands with flour and roll a 5-inch rope-like log out of the dough. Make the dough log into a knot. Place the dough knot onto a cookie sheet. Repeat with the remaining dough. Bake until firm to the touch, about 6 minutes.
- For the glaze: Combine the powdered sugar and milk and use to glaze the lemon knots.
Nutrition Facts
| Serving Size |
1 of 24 servings |
| Calories |
424 |
| Total Fat |
9 g |
| Saturated Fat |
2 g |
| Carbohydrates |
75 g |
| Dietary Fiber |
2 g |
| Sugar |
27 g |
| Protein |
9 g |
| Cholesterol |
81 mg |
| Sodium |
217 mg |
| Serving Size |
1 of 24 servings |
| Calories |
424 |
| Total Fat |
9 g |
| Saturated Fat |
2 g |
| Carbohydrates |
75 g |
| Dietary Fiber |
2 g |
| Sugar |
27 g |
| Protein |
9 g |
| Cholesterol |
81 mg |
| Sodium |
217 mg |
