Orange-Glazed Coffee Cake

Orange-Glazed Coffee Cake

1 package active dry yeast

1/4 cup warm water

1/2 cup warm milk

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

3 1/2-4 cups flour

Glaze:

1 large egg, lightly beaten

Icing:

1 cup powdered sugar

1 1/2-2 tablespoons fresh orange juice

In a large bowl, dissolved 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 bow, turning to coat.  Cover loosely 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 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 bow, stir together powdered sugar and orange juice until smooth.  Spread icing over warm cake.  Serve warm.