Enjoy the taste of zesty orange in a delicious coffee cake.
Total Time
2hr 45min
4.0
3 Ratings
Author: Abundant Harvest Organics
Servings:
6
Ingredients
•
1
pckg
Active Dry Yeast
•
1/2
cup
Warm
Milk
•
1/2
cup
Granulated Sugar
•
2
Oranges
, zested, juiced
•
4
Tbsp
Warm
Water
•
1/2
cup
Ricotta Cheese
•
1/2
tsp
Salt
•
3 1/2
cups
All-Purpose Flour
•
2
Eggland's Best Classic Eggs
•
1
cup
Powdered Confectioners Sugar
•
1/2
Orange
, freshly squeezed
Cooking Instructions
1.
In a bowl, dissolve Active Dry Yeast (1 pckg) in Water (4 Tbsp). Let stand until foamy, 10 minutes.
2.
Stir Milk (1/2 cup), Granulated Sugar (1/2 cup), zest and juice from Oranges (2), Ricotta Cheese (1/2 cup), Salt (1/2 tsp) and Eggland's Best Classic Egg (1) into the yeast mixture.
3.
With a mixer slowly mix 2 cups of All-Purpose Flour (3 1/2 cups) into above mixture until moist dough has formed. Beat in remaining flour until the dough becomes stiff.
4.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
5.
Place the dough into a large oiled bowl. Cover with a damp towel or plastic wrap, and let rise in a warm place until doubled in size, about 1 ½ hours.
6.
Punch the dough down and knead for another couple of minutes. Divide into 3 equal pieces. Roll each piece into a 20 inch long rope.
7.
Braid the ropes together.
8.
Coil the braided dough in a prepared spring form pan, or pan of your choice, that has been buttered. Cover loosely with a damp cloth and let rise again for about 30 minutes or until doubled in size.
9.
Preheat oven to 425 degrees F (220 degrees C).
10.
Beat an Eggland's Best Classic Egg (1). Use beaten egg as a glaze. Brush the dough with glaze.
11.
Bake until the top of the cake is golden brown, about 25-30 minutes. Turn the cake out on a wire rack.
12.
Prepare the icing. Combine Powdered Confectioners Sugar (1 cup) and Orange (1/2). Drizzle over the warm cake.
13.
Serve and enjoy!
Nutrition Per Serving
CALORIES
445
FAT
3.2 g
PROTEIN
9.9 g
CARBS
93.2 g
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