1 TBS. or pkg. active dry yeast Glaze:
¼ cup warm water 1 egg, lightly beaten
½ cup warm milk
½ cup orange juice Icing:
½ cup granulated sugar 1 cup powdered sugar
½ cup ricotta cheese 1 ½-2 TBS. orange juice
1 TBS. grated orange zest
½ tsp. salt
1 large egg, lightly beaten
3 ½ -4 cups flour
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. Beat 2 cups flour into the yeast mixture until wet dough forms. Beat in the remaining flour, 1 cup at a time until a stiff dough forms. Turn dough out onto a lightly floured surface and knead until smooth. Place 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 ½ hrs. Grease a 10-inch spring form 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, tucking ends under. Cover loosely with a damp cloth and let rise in a warm place until almost doubled, 30 min. Preheat oven to 350°. Brush the dough with glaze. Bake until the top of the cake is golden brown, 25-30 minutes. Turn cake out onto a wire rack to cool slightly. Stir together powdered sugar and orange juice until smooth. Spread icing over warm cake. Serve warm.
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