ORANGE-GLAZED COFFEE CAKE

45 minutes preparation, 2 hours rising, 25-30 minutes baking
Makes 12 servings

1 package active dry yeast
1/4 cup warm water (105 deg - 115 deg F)
1/2 cup warm milk (105 deg - 115 deg F)
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 all purpose flour

Glaze
1 large egg, lightly beaten

Icing
1 cup confectioners' sugar
1-1/2-2 tablespoons fresh orange juice


1. In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.
2 Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt, and egg into the yeast mixture.
3. 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.
4. 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 sticking.
5. 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.
6. Grease a 10 inch springform pan. Punch down the dough. Turn out onto a lightly floured surface and knead for 1 to 2 minutes.
7. Divide the dough into 3 equal pieces. Roll each piece into a 20 inch long rope. Braid the ropes together.
8. 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.
9. Preheat oven to 425 Deg F. Brush the dough with glaze.
10. Bake until the top of the cake is golden brown, 25 to 30 minutes. Turn the cake out onto a wire rack to cool slightly.
11. To prepare icing, in a small bowl, stir together confectioners' sugar and orange juice until smooth. Spread icing over warm cake. Serve warm.