Orange-glazed coffee cake
Yield: 4 Servings M
Ingredients:
- 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
Instructions:
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' Recipe By : Great American Home Baking Categories : Coffee Cakes Amount Measure Ingredient -- Preparation From: Date:
