1 pk Active dry yeast
1/4 c Warm water (105-115 degrees)
1/2 c Warm milk (105-115 degrees)
1/2 c Fresh orange juice
1/2 c Granulated sugar
1/2 c Ricotta cheese
1 tb Grated orange zest
1/2 ts Salt
1 lg Egg; lightly beaten
3 1/2 -(up to)
4 c All-purpose flour
-GLAZE-
1 lg Egg; lightly beaten
-ICING-
1 c Confectioners’ sugar
1 1/2 -(up to)
2 tb Fresh orange juice
1. In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5
to
10 minutes.
2. Stir 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 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 until 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-inch 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-inch-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, 30 minutes.
9. Preheat oven to 425 deg F. 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 confectioners’ sugar
and orange juice until smooth. Spread icing over warm cake. Serve warm.
FROM “GREAT AMERICAN HOME
BAKING” CARDS
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
12 Servings