• Preparation Time 20 minutes, plus 1 hour and 45 minutes rising time
  • Baking Time 45 minutes
  • Makes 16 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Dough
  • 1 tsp sugar
  • 1/2 cup warm water (105ºF-115ºF/40ºC-56ºC)
  • 1 pkg (2 1/4 tsp/11 mL) active dry yeast
  • 1/2 cup orange juice
  • 1/4 cup warm milk (105ºF-115ºF/40ºC-56ºC)
  • 1/3 cup sugar
  • 1/2 cup ricotta cheese
  • 1 egg, beaten
  • 1 tbsp grated orange zest
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 4 cups Robin Hood® Best For Bread Homestyle White Flour
  • 1/2 cup dried cranberries
  • Glaze (Optional)
  • 1 egg, beaten
  • Icing (Optional)
  • 1 cup icing sugar
  • 2 tbsp orange juice

Serving Size: 16 servings


Serving Size: 16 servings

  • Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
  • Stir in next 8 ingredients and 2 cups (500 mL) of flour. Beat with electric mixer at low speed for 2 minutes until soft dough forms.
  • Stir in cranberries and about 1 1/2 cups (375 mL) remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out onto lightly floured board.
  • Knead dough on lightly floured surface, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (5-10 minutes).
  • Place in large greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel.
  • Rise in warm place (75°-85°F/24°-29°C) until doubled (50-60 minutes).
  • Punch down. Turn out onto floured board and knead 1 minute. Divide dough into 3 equal pieces. Roll each piece into a 20" (50 cm) long rope. Braid the 3 ropes together. Coil braid into a greased 10" (25 cm) springform pan; cover with tea towel.
  • Rise in warm place until doubled (30-45 minutes).
  • Preheat oven to 375°F (190°C).
  • Brush lightly with beaten egg, if a shiny top is desired.
  • Bake in preheated oven, on lower oven rack, for 40 to 45 minutes, or until golden brown. Remove from pan immediately. Cool slightly on wire rack.
  • Combine icing sugar and enough orange juice for icing, in a large bowl, to make a smooth spreading consistency. Spread over warm cake. Serve warm or cool.


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