American coffee cake with orange icing

Ingredients for 1 servings:

• 1 packet of yeast (dry yeast)
• 60 ml water, warm
• 120 ml milk, warm
• 120 ml orange juice, freshly squeezed
• 115 g sugar
• 120 ml quark
• 1 tbsp orange peel, grated
• ½ tsp salt
• 1 large egg(s), beaten
• 385 g flour (you can also use up to 440 g flour)
• 1 large egg(s), beaten, for brushing
• 110 g powdered sugar
• 30 ml freshly squeezed orange juice (maybe a little less needed)
• Fat for bowl and mold
• some flour for the work surface

Instructions

Working time approx. 55 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 55 minutes

In a large bowl, dissolve the yeast in the warm water. Let it stand for five to ten minutes until foamy. Add the warm milk, orange juice, sugar, quark, orange zest, salt, and egg to the dissolved yeast. In a stand mixer at low speed, beat 220g of the flour into the yeast mixture until a wet dough forms. Add the remaining flour a gram at a time until a firm dough forms. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes until it feels smooth and elastic. Use only as much extra flour as necessary to prevent sticking. Transfer the dough to a greased, large bowl and turn it over several times to coat the dough. Lightly cover the bowl with a damp tea towel and let it rise in a warm place for 1.5 hours, until the dough has doubled in size. Ideally, grease a 25cm springform pan. If only 24 cm or 26 cm are available, the baking time must be shortened or extended accordingly. Punch down the dough and knead it on a lightly floured surface for 1-2 minutes. Divide the dough exactly into thirds. Roll each piece out into a 50 cm long rope with the palms of your hands and braid the ropes together. Curl the rope into the greased springform pan, tucking in the ends. Cover again with a damp cloth and let it rise in a warm place for 30 minutes. Preheat the oven to 210 degrees Celsius. Brush the cake with the beaten egg. Bake for 25-30 minutes (if using a 25 cm pan) until the top is golden brown. Loosen the sides of the springform pan and place the cake on a wire rack to cool slightly, but not completely. Prepare the icing in a small bowl. Mix the powdered sugar with the orange juice until smooth and spreadable and spread over the cake while it is still warm, but no longer hot. Serve warm.