Ricotta Holiday Bread

[kirra]

Ricotta Holiday Bread

This holiday bread has a creamy filling of ricotta with cranberies and pecans with a citrus flavor. Good with coffee or hot cocoa during the holidays.

Ingredients:

Dough:

1/2 cup milk, heated to 100 degrees F
1 cup sugar
2 pk (0.25 oz each) active dry yeast
5 cups flour
4 eggs
zest of 1 lemon
zest of 1 orange
2 tsp vanilla extract
6 oz butter, softened

Filling:

1 1/4 cup ricotta
1/2 cup pecans
1/4 cup dry cranberries
1/4 cup sugar
1 tsp vanilla extract

Preparation:

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.