1/2 cup ricotta cheese (can substitute cottage cheese)
1 TBS grated orange zest
1/2 tsp salt
1 large egg, lightly beaten
3 1/2-4 cups flour
Glaze
1 large egg, lightly beaten
Icing
1 cup powdered sugar
1 1/2-2 TBS 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.
Using heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat 2 cups flour into the yeast mixture until a wet dough forms. Beat in remaining flour, 1/2 cup at a time, until a stiff dough forms.
Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking
Place dough in a large greased bowl, turning to coat. cover 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 dough. Turn out onto lightly floured surface and knead for 1 to 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 loosely with a damp cloth and let rise in a warm place until almost doubled, about 30 minutes.
Preheat oven to 425 F. Brush the dough with glaze.
Bake until the top of the cake is golden brown, 25 to 30 minutes. Turn the cake out onto a wire rack to cool slightly.
To prepare icing, in a small bowl, stir together powdered sugar and orange juice until smooth. Spread icing over warm cake. Serve warm.
