Orange-Glazed Coffee Cake

Recipe by Wildflour
READY IN: 1hr 15mins
SERVES: 10-12




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