INGREDIENTS
1 package active dry yeast
½ cup warm milk
½ cup granulated sugar
1 tablespoon grated orange zest
1 large egg, lightly beaten
¼ cup warm water
½ cup fresh orange juice
½ cup ricotta cheese
½ teaspoon salt
3 ½ – 4 cups all purpose flour
PREPARATION
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. 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, ½ cup 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 sticking. 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 ½ hours. Grease a 10 inch spring form pan. Punch down the dough. Turn our onto a 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 a 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 degrees F. Brush the dough with 1 large egg, lightly beaten. 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.
Icing
1 cup confectioner’s sugar
1 ½ – 2 tablespoons fresh orange juice
In a small bowl, stir together the confectioners’ sugar and orange juice until smooth. Spread icing over warm cake and serve warm.
Yield: approximately 12 servings