Orange-Glazed Coffee Cake
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Orange-Glazed Coffee Cake
  Coffee    Cakes  
Last updated 6/12/2012 12:45:47 AM. Recipe ID 5736. Report a problem with this recipe.
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      Title: Orange-glazed coffee cake
 Categories: Wasnone
      Yield: 4 Servings
 
           Method
      1 pk Active dry yeast
    1/4 c  Warm water
    1/2 c  Warm milk
    1/2 c  Fresh orange juice
    1/2 c  Granulated sugar
    1/2 c  Ricotta cheese
      1 tb Grated orange zest
    1/2 ts Salt
      1 lg Egg, -- lightly beaten
  3 1/2 c  All purpose flour -- (3 1/2
           To 4)
           GLAZE:
      1 lg Egg, lightly beaten
           ICING:
      1 c  Confectioners' sugar;
  1 1/2 tb To-2 fresh orange juice
 
  In large bowl, dissolve yeast in warm water  Let stand until foamy,
  5-10 min. 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 c flour into the yeast mixture until wet dough forms.
  Beat in the remaining flour, 1/2 c 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 stick ing. Place the dough in a large greased bowl, turning
  to coat. Cover loosely with a damp cloth and let rise in warm place
  until doubled, about hours Grease a 10 inch springform pan Punch down
  the dough. Turn out onto 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
  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 deg.F. Brush the dough with glaze. Bake until the top of
  the cake is golden brown, 25 to 30 minutes  Turn the cake out onto
  wire rack to cool slightly. To prepare icing, in a small bowl, stir
  together the confectioners'
  
  




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Recipe ID 5736 (Apr 03, 2005)

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