Combine butter, sugar and salt in a food processor and process until smooth. Add milk, egg, egg yolk, lemon peel, lemon juice and orange peel and continue to process until smooth. Scrape out edges or processor and add flour. Pulse processor on and off until dough is smooth and throughly combined. Turn out dough to a lightly floured surpace and knead. Add more flour if needed until doigh is soft but not sticky. Form into a ball abd wrap in plastic wrap. Chill for a minimum of 30 minutes and up to overnight until dough is easy to handle. Let dough stand at room temperature for 10 minutes before rolling.

Divide dough into 2 portions. Roll half of the dough to a 16" square on a lightly floured surface. Turn dough and add flour to surface as needed. Cut the dough into 10 strips, 1 1/2" wide. Cut stips in half crosswise to make 20 strips. Carefully tie each strip with a knot in the centre. Place all knots on backing sheet lined with grease proof paper. Reapeat steps for other half of dough.

Heat oil to 350°F in a large sauce pan or deep fryer. Fry 8 knots at a time in the hot oil for 2 minutes on each side or until knots are golden brown. Drain on paper towel and repeat with remaining knots. Drain and cool completly. Sprinkle with powdered sugar before serving.