ORANGE-GLAZED COFFEE CAKE

1 pkg. dry yeast

¼ cup warm water

½ cup warm milk

½ cup fresh orange juice

½ cup sugar

½ cup ricotta cheese

1 tab. orange zest

¼ tea. salt

1 large egg, lightly beaten

3 ½ to 4 cups flour

GLAZE

1 large egg, lightly beaten

ICING

1 cup confectioners’ sugar

1½ -2 tab. fresh orange juice

In a large bowl, dissolve yeast in warm water. Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt and egg into the yeast mixture. Add 2 cups of flour and mix. Add remaining flour until a stiff dough forms. Knead until smooth and elastic for 10 min. Place in a large greased bowl, turn to coat. Let rise in a warm place until doubled, about 1½ hours. Grease 10” springform pan. Punch down dough. Turn out onto a lightly floured surface and knead for 1 to 2 min. Divide into 3 equal pieces. Roll each into a 20” rope. Braid together. Coil in prepared pan; tuck ends under. Cover loosely with a damp cloth and let rise until almost doubled for 30 min. Preheat oven to 425’ Brush dough with glaze. Bake for 25 to 30 min. until golden brown. Turn out onto a wire rack to cool slightly. Prepare icing and spread over warm cake. Serve warm.