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1
In a large bowl, dissolve yeast in warm water. Add milk, egg, butter, orange zest, salt, 3 tablespoons sugar and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
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2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray; turn once to coat top. Cover and let rise in a warm place for 1 hour.
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3
In a bowl, toss the apple, cranberries, walnuts, cinnamon and remaining sugar; set aside. Punch dough down; turn onto a lightly floured surface. Roll into a 20x10-in. rectangle. Combine egg white and water; chill 3 tablespoons. Brush remaining mixture over dough. Spoon fruit mixture to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; seal ends.
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4
Place seam side down in a 15x10x1-in. baking pan coated with cooking spray; pinch ends to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist so filling shows. Cover and let rise until doubled, about 40 minutes.
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5
Brush with reserved egg white mixture. Bake at 375u00b0 for 20-25 minutes or until golden brown (cover with foil during the last 10 minutes). Remove to a wire rack to cool. Combine confectioners' sugar and orange juice; drizzle over ring.
