Recipe: Orange Breakfast Bread (with ricotta filling) (stand mixer/dough hook)

ORANGE BREAKFAST BREAD

1/3 cup milk
1/2 cup butter or margarine, softened
1/3 cup sugar
1/2 teaspoon salt
1 package active dry yeast
1/4 cup water, warmed
2 large eggs
3 1/2 to 4 cups all-purpose flour
FOR THE RICOTTA FILLING:
1 1/2 cups ricotta cheese
1/2 cup orange marmalade
2 teaspoons orange peel
1 tablespoon sugar

TO MAKE THE DOUGH:
Combine milk, butter, sugar and salt in a small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture, eggs and 2 cups flour. Attach bowl and dough hook. Turn to Speed 2 and mix 1 minute. Continuing on Speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 2 minutes longer, or until dough is smooth and elastic.

Place in a greased bowl turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

TO MAKE THE RICOTTA FILLING:
Place ricotta cheese, orange marmalade, orange peel, and sugar in clean bowl. Attach bowl and flat beater. Turn to Stir Speed and mix 30 seconds. Set aside.

TO SHAPE AND BAKE THE BREAD:
Punch dough down. Roll into a 10 X 14-inch rectangle. Spread cheese mixture evenly over dough. Roll dough tightly from 10-inch side, pinching seams to seal. Pinch ends together to form a ring and place in a 10-inch bundt pan. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.

Bake in a preheated 350 degrees F oven for 35 to 40 minutes. Remove from pan immediately and cool on wire rack.

Yield: One (10-inch) loaf
Source: Kitchen Aid