Ingredients
1 pkg. active dry yeast
1/4 C warm water (105-115 degrees)
1/2 C warm milk (105-115 degrees)
1/2 C orange juice
1 egg, lightly beaten
1/2 C ricotta cheese
1/2 C Pioneer or Big Chief Sugar
1/2 tsp. salt
1 T grated orange zest
3 1/2 - 4 C flour

Glaze:
1 egg lightly beaten

Icing:
1 C Pioneer or Big Chief Confectioners Powdered Sugar
1 1/2 - 2 T orange juice

Directions
In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 minutes. Stir the warm milk, orange juice, Pioneer or Big Chief Sugar, ricotta cheese, orange zest, salt and egg into the yeast mixture. Beat 2 cups of flour into the yeast mixture with an electric mixer (paddle attachment) or a food processor until a wet dough forms. Beat in reaming flour until a stiff dough forms. Turn dough out onto a lightly floured surface and knead until smooth and elastic, adding more flour as needed to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with saran wrap and a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours.

Grease a 10-inch spring-form pan. Punch down the dough and knead for 1-2 minutes on a lightly floured surface. Divide dough in three equal pieces. Roll each piece into a 20-inch long rope. Braid the ropes together. Coil braided dough into the pan, tuck end under. Cover loosely with saran wrap and let rise in a warm place until almost doubled, about 30 minutes.

Preheat oven to 425 degrees F. Brush the dough with the egg glaze. Bake for 25-30 minutes (tent aluminum foil over the cake if it browns too fast). When done, remove the side of the pan to cool on rack.

Icing:
Mix the Pioneer or Big Chief Confectioners Powdered Sugar and orange juice together until smooth. Spread over the warm cake and serve.

**Cooks Note: The recipe for this yummy cake is deceptive. With no added butter or oil, you wouldn't expect this cake to be as moist and rich as it is. I always make it in my food processor, so there?s no kneading by hand for me!

Recipe submitted by: Barbara Kupferschmidt of East Lansing, MI contestant of the 2006 Michigan's Best Bread Contest.

*Note: Together Zehnders of Frankenmuth, Pioneer Sugar and AAA Living Magazine sponsor a baking contest each spring.