1 package active dry yeast
¼ c. warm water (105-115)
½ c. warm milk (105-115)
½ c. orange juice
½ c. sugar
½ c. ricotta cheese
1 T. orange zest
½ t. salt
1 egg, lightly beaten
3 ½ -4 c. flour
In a bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 minutes. Stir the warm milk, orange juice, sugar,
ricotta cheese, zest, salt and egg into the yeast mixture. Using 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, ½ cup at a time, until a stiff dough
forms. Turn dough out onto a lightly
floured surface and knead until smooth and elastic, 5-10 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 until doubled, about 1 ½ hours. Grease a 10 inch springform pan.
Punch down the dough. Turn out
onto a lightly floured surface and knead for
1-2 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 damp cloth and let rise in a warm place until almost doubled, 30
minutes. Preheat oven to 425
degrees. Brush the dough with 1 large
egg, lightly beaten. Bake until the top
of the cake is golden brown, 25-30 minutes.
Turn the cake out onto a wire rack to cool slightly. To prepare icing, stir 1 ½ -2 tablespoons of
orange juice into 1 cup of powdered sugar.
Drizzle over warm cake.