This is a yeast coffee
cake with an orange juice glaze.
pkg. active dry yeast
c ricotta cheese
c warm water (105 to 115 degrees)
T orange zest
c warm milk (105 to 115 degrees)
c fresh squeezed orange juice
c flour, about
egg, beaten, for glazing before baking
c powdered sugar
T fresh squeezed orange juice
bowl, dissolve yeast in warm water and let stand until foamy,
about 5 to 10 minutes. Add in the milk, orange juice, sugar, cheese,
orange zest, salt and egg. Using paddle attachment on stand-up
mixer, beat in 2 cups flour until a wet dough forms. Beat in remaining
flour, 1/2 cup at a time until a stiff dough forms. Turn dough
onto floured surface and knead until elastic and smooth, about
6 minutes or more; add more flour if needed to prevent sticking.
Place dough in large oiled bowl, turning to coat dough, and let
rise until doubled, about 1 1/2 hours; cover loosely. Grease a
10" springform pan. Punch down dough and turn out onto floured
surface. Knead for about 2 minutes. Divide dough into 3 pieces
and roll each piece into about an 18 to 20 inch long rope. Braid
the three ropes together. Coil the braid in the springform pan
and cover loosely. Place in warm place and let rise until almost
doubled, about 30 minutes. Preheat oven to 425°F. Brush coffee
cake with beaten egg. Bake for 25 to 30 minutes until golden brown.
Let rest in pan for few minutes before removing ring and brush
with icing while still warm.
Adapted from a Great American Home Baking card.
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