Activate 2 ¼ teaspoons of instant yeast by combining it with ¼ cup of warm milk and 1 tablespoon of granulated sugar; allow it to bubble for about 5-10 minutes.

In a separate large bowl, whisk 4 cups of all-purpose flour, ½ teaspoon of salt, and ¼ cup of sugar.

Once the yeast is bubbly, mix in ¼ cup of softened butter, 1 large egg, 2 tablespoons of fresh orange zest, and ½ cup of fresh orange juice to form a soft dough.

Turn the tacky dough onto a lightly floured surface and knead for approximately 8-10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover it, and set in a warm area for about 1 to 1.5 hours until it has doubled in size.

Gently punch down the dough, turn it out onto a floured surface, divide it into 10-12 equal pieces, and roll each into long ropes.

Twist each rope into a knot and arrange on a baking sheet lined with parchment paper.

Cover the knots with a towel and let them rise for 30-45 minutes in a warm area.

Preheat oven to 350°F (175°C). Prepare egg wash by whisking 1 egg with 1 tablespoon of water, brush over knots, and bake for 15-18 minutes until golden brown.

While warm, mix 1 cup of powdered sugar with 2-3 tablespoons of fresh orange juice until smooth, then drizzle or brush over the knots.