Title: Orange-Glazed Coffee Cake
Category: Breakfast, Cakes
In a large bowl, dissolve yeast in warm water. Let stand until foamy,
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 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
Turn dough out onto a lightly floured surface and knead until smooth and
elastic, 5-10 minutes, adding more flour as needed to prevent sticking.
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
Grease a 10-inch springform pan. Punch down the dough. Turn out onto a
lightly floured surface and knead for 1-2 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 degrees. Brush the dough with glaze.
Bake until the top of the cake is golden brown, 25-30 minutes. Turn the
cake out onto a wire rack to cool slightly.
To prepare icing, in a small bowl, stir together confectioners' sugar and
orange juice until smooth. Spread icing over warm cake.