You’ll never guess this cheery breakfast bread is practically fat free... Ricotta cheese adds a moist texture, and the fresh orange juice and zest brightens the flavor. You can make this the night before, refrigerate, and set it out to finish rising in a warm place while you get ready for the day.
Perhaps you have what’s left of your winter case of oranges, or you need to use a few that have been hiding out in your refrigerator. The bright orange color is a nice change from lemon this time of year.
I made this for my daughter & her family who have been staying for the weekend. They brought a case of oranges that a relative wanted them to use, and the rest is history.
I enjoyed how this was made in a springform pan - similar to the Buttermilk Cluster Rolls posted in February (recipe is HERE). The rolls baked up tall and soft-sided with the close placement in this type of pan.
The remainder we’ve enjoyed with the leftover orange glaze heated in the microwave. They are now 3-4 days old - and the microwave still revives the fresh orange flavor and the soft texture. Too bad they’re almost gone...
For this fresh-as-spring recipe, photos, and how-to's - go to:
I make something similar but not with ricotta. This sounds scrumptious!
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