Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)1/3 cup warm 2% milk (110° to 115°)1/4 cup sugar1/4 cup butter, cubed1 large egg1 teaspoon grated orange zest1/2 teaspoon salt1/2 teaspoon orange extract2-1/2 to 3 cups all-purpose flourGLAZE:1 large egg
Preparation
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, 1 egg, orange zest, salt, extract and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into thirds. Roll each portion into a 20-in. rope. Braid the ropes; shape into a wreath and pinch ends to seal. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 45 minutes.
For glaze, beat egg; lightly brush over dough. Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool.
