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1 pk Active dry yeast 1 tb Orange zest, grated
1/4 c Water,warm 1/2 ts Salt
1/2 c Milk, warm 1 lg Egg, lightly beaten
1/2 c Orange juice, fresh 3 1/2 c All-purpose flour
1/2 c Sugar, granulated -up to 4 cups
1/2 c Ricotta cheese
-GLAZE-
1 lg Egg, lightly beaten
-ICING-
1 c Confectioner’s sugar 1 1/2 tb Orange juice, fresh
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, 1/2 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 1 1/2 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
Yields
1 servings
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