{"id":41072,"date":"2012-08-25T04:10:00","date_gmt":"2012-08-25T04:10:00","guid":{"rendered":"https:\/\/www.halegroves.com\/blog\/recipe\/orange-glazed-coffee-cake\/"},"modified":"2022-02-11T12:02:39","modified_gmt":"2022-02-11T12:02:39","slug":"orange-glazed-coffee-cake","status":"publish","type":"cuisine-recipe","link":"https:\/\/www.halegroves.com\/blog\/recipe\/orange-glazed-coffee-cake\/","title":{"rendered":"Orange Glazed Coffee Cake Recipe"},"content":{"rendered":"<\/p>\n

INGREDIENTS
<\/span><\/span><\/span><\/p>\n

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<\/span><\/span><\/p>\n

PREPARATION<\/span><\/span><\/span><\/p>\n

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, <\/span><\/span>orange zest<\/span><\/span><\/a><\/span>, 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.<\/span><\/span>  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.<\/span><\/span><\/p>\n

Icing<\/strong>
1 cup confectioner’s sugar
1 ½ – 2 tablespoons fresh orange juice<\/span><\/span><\/p>\n

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
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