1-1/2 cups warm water (110 -115 degrees)
3-1/4 cups all-purpose flour
1 pkg. (9 oz.) yellow or white cake mix (1/2 of a regular box of cake mix)
1/2 teaspoon salt
Melted butter or margarineIn a large mixing bowl, dissolve yeast in warm water. Beat in the flour, dry cake mix and salt (do not knead). Place in a greased bowl. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each portion into a 12-inch circle cute each circle into 12 wedges. Roll up, beginning at the wide end; place point side down on greased baking sheets. Brush with butter.Cover and let rise until double, about 25 minutes.
- 1 cup confectioners’ sugar
- 1 pint part-skim ricotta cheese
- 1 tablespoon confectioners’ sugar
- In a large bowl, stir ricotta cheese with 1 cup confectioners’ sugar until combined.
I divided the final dough into thirds and spooned the filling down the middle. Then cut diagonal strips in dough on either side of the filling. Then you just overlap the dough alternating this makes the braid!
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