Fresh Orange Coffee Ring
|Finely shredded orange peel||3 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Sugar||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Confectioner's icing||4 Tablespoon|
Peel, section, and dice oranges over bowl to catch juice.
Measure juice; add milk to make 3/4 cup liquid (mixture will curdle).
In small mixer bowl combine 1 cup of the flour, the yeast, and 1 teaspoon of the orange peel.
Heat milk mixture, 1/2 cup sugar, shortening, and salt just till warm (115° to 120°); stir constantly.
Add to flour mixture; stir in egg.
Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl.
Beat 3 minutes at high speed.
Stir in as much of the remaining flour as you can with a spoon.
On a lightly floured surface, knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
Shape into a ball.
Place in greased bowl; turn to grease surface.
Cover; let rise in warm place till double (1 to 1 1/2 hours).
Punch down; cover and let rest 10 minutes.
Roll dough to a 20x12-inch rectangle.
Brush with melted butter or margarine.
Combine 2 tablespoons sugar and the remaining orange peel; sprinkle over dough.
Sprinkle orange pieces over dough.
Roll up jelly-roll style, beginning at longest side; seal seams.
Shape into ring on greased baking sheet, seam side down.
With scissors snip 3/4 of the way to center at 1-inch intervals.
Turn each section slightly to one side.
Cover; let rise till almost double (about 30 minutes).
Bake in 350° oven 20 to 25 minutes.
Drizzle with Confectioners' Icing.