Orange-Glazed Coffee Cake

1 pkg active dry yeast

¼ C warm water

½ C warm milk

½ C fresh orange juice

½ C sugar

½ C ricotta cheese

1 T grated orange zest

½ t salt

1 egg, lightly beaten

3 ½ 4 C flour

∙ In a large bowl, dissolve yeast in warm water and let stand till foamy, 5 to 10 minutes.

∙ Stir in warm milk, orange juice, sugar, ricotta cheese, orange zest, salt and egg into the yeast mixture.

∙ Using a heavy-duty electric mixer fitted with the paddle attachment and set to low speed, beat 2 C flour into the yeast mixture until a wet dough forms.

∙ Beat in the remaining flour, ½ C at a time, till a stiff dough forms.

∙ Turn dough out onto a lightly floured surface and knead till 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 till doubled, about 1 ½ hrs.

∙ Grease a 10" spring form pan.

∙ Punch down the dough.

∙ Turn out 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" long rope and braid the ropes together.

∙ Coil braided dough in prepared pan and tuck ends under.

∙ Cover loosely with a damp cloth and let rise in a warm place until almost doubled, 30 minutes.

1 egg lightly beaten

∙ Preheat oven to 425' and brush the dough with graze.

∙ Bake 25-30 minutes or till the top of the cake is golden brown.

∙ Turn the cake out onto a wire rack to cool slightly.

1 C powdered sugar

1 ½-2 T fresh orange juice

∙ In a small bowl, stir together powdered sugar and orange juice till smooth.

∙ Spread icing over warm cake and serve warm.