Orange-glazed coffee cake+

1 servings

Ingredients

Quantity Ingredient
1 pack Active dry yeast
¼ cup Water,warm
½ cup Milk, warm
½ cup Orange juice, fresh
½ cup Sugar, granulated
½ cup Ricotta cheese
1 large Egg, lightly beaten
1 cup Confectioner's sugar
1 tablespoon Orange zest, grated
½ teaspoon Salt
1 large Egg, lightly beaten
3½ cup All-purpose flour up to 4 cups
1½ tablespoon Orange juice, fresh

Directions

GLAZE

ICING

1. In a large bowl, dissolve the yeast in warm water. Let stand until foamy, 5 to 10 minutes.

2. Stir in the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt, and egg into the yeast mixture.

3. Using heavy duty electric mixer fitted with the paddle attachment and set on low speed, beat 2 cups of flour into the yeast mixture until a wet dough forms. Beat in the remaining flour, ½ cup at a time, until a stiff dough forms.

4. Turn dough out onto a lightly floured surface and knead till smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking.

5. Place the dough in a large greased bowl, turning to coat. cover loosely with a damp cloth and let rise in a warm place until doubled,

about 1½ hours.

6. Grease a 10" springform pan. Punch down the dough. Turn out onto a lightly floured surface and knead for 1 to 2 minutes.

7. divide the dough into 3 equal pieces. Roll each piece into a 20" long rope. Braid the ropes together.

8. Coil braided dough in prepared pan; tuck ends under. cover loosely with a damp cloth and let rise in a warm place until almost doubled, about 30 minutes.

9. Preheat oven to 425 degrees. Brush the dough with glaze.

10. Bake until the top of the cake is golden brown, 25 to 30 minutes.

Turn the cake out onto a wire rack to cool slightly.

11. to prepare icing, in a small bowl, stir together confectioner's sugar and orange juice until smooth. spread icing over warm cake.

Serve warm.

Great American Home Baking

MM format courtesy Mary Riemerman Submitted By MARY RIEMERMAN On 12-30-95

Related recipes