Recipe: Braided Orange Ring with Orange Glaze (baked in a tube pan)

BRAIDED ORANGE RING



"Crumb is tender, fluffy and springy - rich and sweet with a pleasing mild citrus aftertaste."

5 1/2 to 6 cups all-purpose flour, divided use
3 envelopes Fleischmann's RapidRise Yeast
2 teaspoons salt
1 tablespoon grated orange peel
3/4 cup water
1/2 cup milk
1/2 cup honey
1/2 cup butter or margarine
3 large eggs
1 1/2 cups raisins
Egg glaze: combine 1 egg with 1 tablespoon water
Orange Glaze (recipe follows)

In a large bowl, combine 2 cups all-purpose flour, undissolved yeast, salt, and orange peel.

Heat 3/4 cup water, milk, honey, and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed.

Stir in raisins and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 3 equal pieces. Roll each piece to 24-inch rope; braid ropes. Place in heavily greased 10-inch tube pan, bringing ends together to seal. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours.

Brush with the egg glaze.

Bake at 350 degrees F for 40 to 45 minutes or until done. Remove from pan; cool on wire rack.

When cool, drizzle with Orange Glaze.

ORANGE GLAZE

1 cup powdered sugar, sifted
1 to 2 tablespoons fresh orange juice
1 teaspoon grated orange peel

In a medium bowl, combine powdered sugar, orange juice, and orange peel. Stir until smooth.

Makes 1 ring
Source: Fleischmann's