Preparation:
Dissolve the yeast in the warm (105 degrees-115 degrees) water. Let stand until foamy (5-10 minutes). Stir the warm (105 degrees-115 degrees) milk, orange juice, sugar, ricotta, orange juice, salt and egg into the yeast mixture. Use the paddle beater on a heavy duty mixer at LOW speed to beat half the flour into the mixture until a wet dough forms. Beat in as much of the remaining flour, 1/2 cup at a time, as is needed to form a stiff dough. Turn the dough out onto a light;y floured surface and knead until smooth and elastic (5-10 minutes) - add additional flour as required to prevent sticking. Place the dough in a large, greased bowl, turning the dough to coat all sides. Cover with a damp towel. Place in a warm location to rise until doubled (roughly 1 1/2 hours). Grease a 10" springform pan. Punch down the dough. Turn out onto a lightly floured surface. Knead for a minute or two. Divide the dough into 3 equal portions. Roll each into a (20" long) rope. Braid the ropes together. Coil the braided dough into the prepared pan. Tuck the ends under. Cover with a damp cloth. Place in a warm place until almost doubled (about 30 minutes). Preheat the oven to 425 degrees. Brush the dough with the glaze. Bake until the top of the cake is golden (25-30 minutes). Cool slightly on a wire rack. Prepare the icing by stirring the confectioners' sugar and orange juice together in a small bowl until smooth. Spread over the still warm cake. Serve this cake while war |
