This is a bread machine recipe, but you can also use quick rise yeast and knead the dough by hand. This morning I brought this to a brunch where we celebrated Bev and another friends birthday. I found this recipe in the Robin Hood Baking Festival Cookbook. There is a hidden filling of cream cheese and apricot jam. The recipe called for 2 tbsp of sliced almonds on top before baking, but I omit the almonds and drizzle with an orange flavored cream cheese icing.
3/4 cup warm milk
1 egg, beaten
2 tbsp melted butter
2 cups flour
1/2 cup sugar
3/4 tsp salt
2 tsp grated orange zest
1 1/2 tsp bread machine yeast
4oz spreadable cream cheese
1 1/2 tbsp flour
1/3 cup apricot jam (or try other jams)
1 egg, beaten (to brush on just before baking)
Add all the dough ingredients in order given to bread machine. Select dough cycle. Once complete (approx 2 hours) remove dough, cover and let rest on lightly floured counter for 10 minutes.
Using a 9 1/2 inch spring form pan remove the ring and spray base and ring with PAM. On lightly floured surface roll dough into a 15 inch circle. Place dough over base of spring form. Mix together the cream cheese and flour and spread onto the dough covering the area that is sitting on the base of the pan. Spread the jam on top of the cheese mixture.
Using a sharp knife make cuts 1 inch apart around dough stopping when you get to the edge of the pan base where the filling mixture starts. Twist pairs of dough strips together. Bring up to centre covering the filling. Place the greased ring on the pan bottom. Cover with a tea towel and let rise in a warm place (I use my oven with the light on) for 45 minutes. Brush lightly with beaten egg. Bake at 375 for 30-35 minutes. Cover with foil after 20 minutes if becoming too brown. Remove from pan immediately onto a cooling rack.
3 tbsp spreadable cream cheese (softened)
1 tbsp butter (softened)
2 tbsp orange juice
1 1/4 cup icing sugar
Beat the above together and drizzle over make.
This freezes very well, but only ice it when you are ready to serve.