Hello there. Remember me? Yes, I’ve been away for a while, but I’m back. Just got busy again with work and life in general. I hope everyone enjoyed their Thanksgiving holiday and survived the madness that is the Black Friday weekend. My Turkey Day was quiet – just the hubby, pooches and me – so I prepared a small feast and gave thanks for another wonderful year with my little family. I am also especially thankful these days that I can share my passion for cooking with my fellow bloggers, followers, family and friends. These past few months have been educational and fun, and I have all of you to thank for inspiring me to find creative ways to cook with cast iron.
So enjoy this scrumptious orange-glazed skillet coffee cake, which is great with a dollop of cranberry sauce and a hot beverage.
1 package Active Dry Yeast
1/4 cup warm Water (105 – 115 degrees F)
1/2 cup warm Milk (105 – 115 degrees F)
1/2 cup Orange Juice
1/2 cup Granulated Sugar
1/2 cup Ricotta Cheese
1 Tbsp. Grated Orange Zest
1/2 tsp. Salt
1 large Egg, lightly beaten
3 1/2 – 4 cups All-Purpose Flour
1 large Egg, lightly beaten
1 cup Confectioners’ Sugar
1 1/2 – 2 Tbsps. Orange Juice
In a large bowl, dissolve the yeast in the warm water. Let stand for about 10 minutes until foamy.
To the yeast mixture, add the warm milk, orange juice, sugar…
ricotta cheese, orange zest, salt and egg.
Using a heavy-duty electric mixer fitted with the paddle attachment, beat two cups of flour on low speed into the yeast mixture until a wet dough forms. Beat in the remaining flour 1/2 cup at a time, until a stiff dough forms.
Turn the dough out on a lightly floured surface and knead 5 to 10 minutes…
until smooth and elastic.
Place the dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled in size, about 1 1/2 hours.
Once the dough has risen, get out all of your aggressions and punch it down. Knead it again on a lightly floured surface for about 1 to 2 minutes.
Divide the dough into three equal parts.
Roll each section into 20-inch ropes.
Braid the ropes together.
Coil the braided dough into a well-oiled cast iron skillet.
Cover the skillet with a damp cloth and let the dough rise in a warm place for another 30 minutes.
Once the dough has risen, brush it with the egg wash glaze.
Bake in a 425-degree oven for 20 to 25 minutes until the top of the cake is golden brown. Turn the cake out until a wire rack to cool slightly.
Prepare the icing by combining the confectioners’ sugar and orange juice.
Drizzle the icing over the cake, preferably on a cake stand or plate.
Cut yourself a slice, add some cranberry sauce, and relish that orangey goodness. Don’t be surprised if your cake disappears in a day.