Orange-Glazed Coffee Cake (Melodie)

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.