Ingredients Jump to Instructions ↓

  1. 1/2 cup milk, heated to

  2. 100 degrees F

  3. 1 cup sugar

  4. 3 3/4 tsp active dry yeast

  5. 5 cups flour

  6. 4 eggs zest of

  7. 1 lemon zest of

  8. 1 orange

  9. 2 tsp vanilla extract

  10. 6 oz butter, softened Filling:

  11. 1 1/4 cup ricotta

  12. 1/2 cup pecans

  13. 1/4 cup dry cranberries

  14. 1/4 cup sugar

  15. 1 tsp vanilla

Instructions Jump to Ingredients ↑

  1. Combine milk, sugar, and yeast to dissolve. Allow to proof. In a small bowl mix eggs, lemon zest, orange zest, and vanilla. Mix well to combine. Place the flour in a mixing bowl.Using a paddle attachment, over low speed, slowly add the yeast mixture. Then add the egg mixture, and lastly the butter. Continue to beat 2 more minutes to form an elastic dough. Cover the dough and let rise until double in size, about 1 hour. Butter and flour a bundt pan or a tube pan. For the filling mix all ingredients in a bowl, and reserve. Roll out the dough into a 1/4 inch thick rectangle, about 16 inches wide and 20 inches long. Spread the filling throughout the surface. Roll the dough into a log and place inside the prepared pan. Let rise until double in size. Preheat the oven to 350 degrees F. Bake for 45 to 55 minutes or until browned and done. Leave to cool in the pan for 10 minutes , then invert it on a wire rack. Serve warm with butter.


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