Orange Coffee Braid
|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|
|Sugar||1⁄2 Cup (8 tbs)|
|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.
Blend in butter or margarine.
Add enough of the remaining flour to make a.
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.