Ingredients

Instructions

  1. In large bowl, dissolve yeast in warm water and let stand til foamy, about 5-10 minutes.
  2. Stir warm milk, orange juice, sugar, ricotta, orange zest, salt, and egg into the yeast mixture.
  3. Using the paddle attachment, beat 2 cups flour on low speed into the yeast mixture until a wet dough forms.
  4. Beat in the remaining dough, 1/2 cup at a time, until a stiff dough forms.
  5. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5-10 minutes, adding more flour as needed to prevent sticking.
  6. Place dough into a large greased bowl, turn to coat.
  7. Cover loosely with a damp towel or cloth and let rise in a warm place til doubled in bulk, about 1 1/2 hours.
  8. Grease a 10" springform pan.
  9. Punch down dough and turn out onto a lightly floured surface and knead for 1 to 2 minutes.
  10. Divide the dough into 3 equal pieces and roll each piece into 20" long ropes.
  11. Braid the ropes together.
  12. Coil braided dough into prepared pan and tuck ends under.
  13. Cover loosely with a damp towel and let rise again til almost doubled, about 30 minutes.
  14. Brush dough with the glaze.
  15. Bake in 425 oven about 25-30 minutes til the top of the cake is golden brown.
  16. Turn cake out onto a wire rack to cool slightly.
  17. Icing:.
  18. In small bowl, stir together powdered sugar and orange juice til smooth.
  19. Spread icing over warm cake.
  20. Serve warm.