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Orange Coffee Braid

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<p><a href="">Orange Coffee Braid</a></p>
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Warm water 1⁄4 Cup (4 tbs)
  Milk 1 Cup (16 tbs), scalded
  Frozen orange juice concentrate 1⁄3 Cup (5.33 tbs), thawed
  Shredded lemon peel 1 Teaspoon
  Egg 1
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Sifted all purpose flour 5 1⁄2 Cup (88 tbs)
  Butter/Margarine 6 Tablespoon, softened
  Sifted confectioners sugar 3⁄4 Cup (12 tbs)
  Frozen orange juice concentrate 1 Tablespoon, thawed
  Toasted slivered almonds 1 Tablespoon
  Cream sauce 4 Tablespoon

Soften yeast in warm water.
Cool milk to lukewarm.
Add milk to yeast mixture with 1/3 cup thawed orange juice concentrate and peel.
Add egg, sugar, salt, and 2 1/2 CUPS of the flour.
Beat well.
Blend in butter or margarine.
Add enough of the remaining flour to make a.
soft dough.
Turn out on lightly floured surface and knead till smooth, about 8 to 10 minutes.
Place in greased bowl, turning once to grease surface.
Cover and let rise in a warm place till doubled, about 1 1/2 hours.
Punch down; divide in half and let rest about 10 minutes.
From one half of dough, cut off one third and set aside.
Divide remaining two thirds into three equal portions.
Roll each portion to 12-inch strand.
Place strands on greased baking sheet and braid.
Divide reserved one third of dough into three equal portions and roll each portion into 12-inch strand.
Braid and place atop first braid.
Repeat with other half of dough, forming two braids.
Cover; let rise till almost doubled, about 45 minutes.
Bake in a moderate oven (350°) for 30 to 35 minutes.
Beat together the confectioners' sugar, 1 tablespoon thawed orange juice concentrate, and 1 tablespoon water.
Brush over tops of braids when they come from the oven.
Sprinkle tops with almonds and cream sauce.

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