Orange Glazed Coffee Cake

1 pkg dry active yeast

1/4 cup warm water (105-115 degrees)

1/2 cup warm milk (105-115 degrees)

1/2 cup fresh orange juice

1/2 cup granulated sugar

1/2 cup ricotta cheese

1 tsp grated orange zest

1/2 tsp salt

1 large egg slightly beaten

3 1/2 - 4 cups all purpose flour

GLAZE

1 large egg slightly beaten

ICING

1 cup confectioner's sugar

1 1/2 - 2 tablespoons fresh orange juice 5-10 minutes.

In a large bowl dissolve yeast inwarm water. Let stand until foamy, 5-10 minutes.

Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt and egg

into the yeast mixture. Using heavy duty electric mixer fixed 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, 1/2 cup a a time, until a stiff dough forms. Turn dough out onto

a lighly floured surface tnd 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.

loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 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 and let rise in

a warm place until almost doubled, approx 30 minutes. Preheat oven to 425 degrees.

Brush the dough with glaze. 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, in a small bowl, sir together

confectioner's sugar and orange jiuce until smooth. Spread icicng over warn cake. Serve warm.

I have used Splenda cup for cup to reduce the sugar content in this recipe.