Orange-glazed coffee cake

Yield: 4 Servings

Measure Ingredient
\N \N Method
1 pack Active dry yeast
¼ cup Warm water
½ cup Warm milk
½ cup Fresh orange juice
½ cup Granulated sugar
½ cup Ricotta cheese
1 tablespoon Grated orange zest
½ teaspoon Salt
1 large Egg, -- lightly beaten
3½ cup All purpose flour -- (3 1/2
\N \N To 4)
1 large Egg, lightly beaten
1 cup Confectioners' sugar;
1½ tablespoon 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, ½ 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'

Recipe By : Great American Home Baking Categories : Coffee Cakes Amount Measure Ingredient -- Preparation From: Date:

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