Lemon-ricotta coffee cake from Baking Bread: Old and New Traditions (page 108) by Beth Hensperger and Joyce Oudkerk Pool

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bread flour for unbleached all-purpose flour. Must rise overnight in the refrigerator.

  • dinnermints on April 12, 2020

    Stunning and delicious; the lemon flavor really comes through. I added another 2 T flour to the filling; maybe it was looser because I could only source part-skim ricotta rather than whole milk. For braiding the first loaf, I followed the recipe's instructions, and it was a bit, ah, overly rustic. Then I found an online tutorial (Danish Pastry Braid with Almonds : Wild Flour - YouTube) and instead of 2" diagonal, cut 1" straight strips, and that worked far better. The end result was a bit dry-looking, so I followed the Wild Flour instructions and brushed them both with an apricot glaze (apricot preserves heated and then strained), and that really fancied them up.

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