Method
1 pk Active dry yeast
1/4 c Warm water
1/2 c Warm milk
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 c All purpose flour — (3 1/2
To 4)
GLAZE:
1 lg Egg, lightly beaten
ICING:
1 c Confectioners’ sugar;
1 1/2 tb To-2 fresh orange juice
In large bowl, dissolve yeast in warm water Let stand until foamy,
5-10 min. Stir the warm milk, orange juice, sugar, ricotta cheese,
orange zest, salt and egg into the yeast mixture. Using heavy-duty
electric mixer fitted with the paddle attachment and set on low
speed, beat 2 c flour into the yeast mixture until wet dough forms.
Beat in the remaining flour, 1/2 c at a time, until a stiff dough
forms. 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 stick ing. Place the dough in a large greased bowl, turning
to coat. Cover loosely with a damp cloth and let rise in warm place
until doubled, about hours Grease a 10 inch springform pan Punch down
the dough. Turn out onto lightly floured surface and knead for 1 to 2
minutes. Divide the dough into 3 equal pieces. Roll each piece into
a 20 inch long rope. Braid the ropes together. 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 Preheat
oven to 425 deg.F. Brush the dough with glaze. Bake until the top of
the cake is golden brown, 25 to 30 minutes Turn the cake out onto
wire rack to cool slightly. To prepare icing, in a small bowl, stir
together the confectioners’
Yields
4 Servings