Orange Nirvana

Orange Nirvana

Print Recipe

Yield

1 coffee cake

Prep Time

0:40

Bake Time

30 to 35 minutes

Rise Time

30 minutes

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Ingredients

3 to 3-1/2 cups all purpose flour
1 (2-1/4 tsp.) envelope Fleischmann’s^® RapidRise^® Instant Yeast
3 tablespoons sugar
3/4 teaspoon salt
1 cup milk
1-1/2 tablespoons butter OR margarine
1 egg beaten
1 teaspoon freshly grated orange peel
1/3 cup orange marmalade
2 tablespoons butter OR margarine, melted
Topping:
1 tablespoon butter OR margarine, softened
2 tablespoons all purpose flour
1 tablespoon sugar
Icing
1 ounce cream cheese
1 cup powdered sugar
1-1/2 tablespoons orange juice
1/2 teaspoon freshly grated orange peel

Directions

Combine 2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Heat milk and butter to 120° to 130°F and add to flour mixture. Add egg and orange peel. Beat for 2 minutes. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and let rest for 10 minutes.
Punch dough down. Roll into 14 x 9-inch rectangle. Spread orange marmalade down the middle of the dough, lengthwise. Make diagonal cuts 1-inch apart and 3 inches long down the two sides. Fold alternate strips of dough over the filling. Place on a greased or parchment lined baking sheet. Brush with the two tablespoons of melted butter. Cover and let rise until double, about 30 minutes.
Combine topping ingredients to make crumbs. Sprinkle on top of the braid.
Bake at 350°F for 30 to 35 minutes. Cool on wire rack. Combine all icing ingredients and drizzle over coffee cake.

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