Orange Glazed Coffee Cake
45 minutes preparation, 2 hours rising 25 to 30 minutes baking.

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

Glaze:
1 large egg, lightly beaten

Icing:
1 cup confectioners� sugar
1 1/2 to 2 tablespoons fresh orange sugar

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, tuning 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� brush the dough with glaze.

10. Bake until the top of cake is dark golden brown. 25 to 30 minutes. Turn the cake out onto a wire rack to cool slightly.

11. Meanwhile stir together confectioners� sugar and orange juice until smooth. Spread icing over warm cake. Serve warm.

AUTHOR: Bev