Orange Glazed Coffee Cake

1 pkg. active dry yeast

¼ cup warm water

½ cup warm milk
½ cup fresh orange juice

½ cup granulated sugar

½ cup ricotta cheese

1 Tbsp grated orange zest

½ tsp salt

1 large egg, lightly beaten

3½ to 4 cups all-purpose flour

Glaze:

1 large egg, lightly beaten

Icing:

1 cup confectioner’s sugar

1½-2 Tbsp fresh orange juice

In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes. Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt, and egg into the yeast mixture. With paddle attachment and 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 floured surface and knead until smooth and elastic, 5 to 10 minutes, adding flour as needed. Place dough in a large greased bowl. Cover with a damp cloth and let rise in a warm place until double, about 1 ½ hours. Grease 10-inch springform pan. Punch the dough down. Turn out onto a lightly floured surface and knead 1 to 2 minutes. Divide dough into 3 equal pieces. Roll each piece into a 20-inch long rope. Braid. Coil braded dough in prepared pan, tuck ends under. Cover with damp cloth and let rise in a warm place until almost doubled, 30 minutes. Preheat oven to 425°F. 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 prepare icing, in a small bowl, stir together confectioner’s sugar and orange juice until smooth. Spread icing over warm cake.