Ingredients
- 1 package active dry yeast
- 1/4 cup warm water (105-115 degrees)
- 1/2 cup warm milk (105-115 degrees)
- 1/2 cup fresh orange juice
- 1/2 cup granulated sugar
- 1/2 cup ricotta cheese
- 1 tablespoon grated orange zest
- 1/2 teaspoon salt
- 1 large egg -- lightly beaten
- 4 cups all-purpose flour
- 1 large egg FOR GLAZE -- lightly beaten
- ICING
- 1 cup confectioners' sugar
- 1 1/2 tablespoons fresh orange juice
Instructions
- In a large bowl, dissolve yeast in warm water. Let stand until foamy,
- 5-10 minutes.
- 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
- dough forms.
- 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
- hours.
- 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.
- Serve warm.