PREPARATION:

1. Combine 2 cups flour, salt and yeast in large bowl of electric mixer. Heat orange juice to 130°F. Add to flour mixture along with butter and orange peel. Beat on medium speed with electric mixer fitted with dough hook.* Add only enough of the remaining 1 cup flour to make a soft dough; continue to beat dough until smooth and elastic, about 3 minutes. Transfer to lightly floured surface; knead in currants. Roll out dough to 13X6-inch rectangle. Starting at one short end, cut dough lengthwise into three equal strips, leaving dough attached 1 inch from opposite short end. Braid strips together; press braided ends together to seal. Place on greased cookie sheet; cover with greased waxed paper. Let rise in warm place until doubled in volume, about 20 minutes.

   *Dough may be kneaded by hand on lightly floured surface until smooth and elastic, about 10 minutes.

2. Preheat oven to 450°F. Bake coffeecake 13 minutes. Beat egg with water; brush over coffeecake. Return coffeecake to oven; continue baking 3 to 5 minutes or until deep golden brown. Cool on wire rack. Serve warm or at room temperature with butter and marmalade, if desired.