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1
Prepare Cranberry Orange Nut Filling; set aside.
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2
In a large bowl, combine 1 1/2 cups flour, undissolved yeast and salt.
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3
Heat milk, water, honey and margarine until very warm (125 to 130 degrees F); stir into dry mixture.
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4
Mix in 1 egg and enough remaining flourto make soft dough.
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5
On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes.
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6
Cover; let rest on floured surface 10 minutes.
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7
On floured surface, roll dough to 16X9-inch rectangle.
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8
Spread with Cranberry Orange Nut Filling to within 1/2-inch of dough edges.
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9
Roll up from long edge as for jelly roll; pinch seam to seal.
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10
Place, seam-side down, on baking sheet sprayed with cooking spray.
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11
Form into a ring and pinch ends to seal.
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12
With sharp knife, cut slits starting from outer edge, 23 of the way through dogh at 1-inch intervals.
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13
Turn each section on its side to show filling.
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14
Spray dough with cooking spray.
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15
cover; let rise in warm draft-free place until doubled in size, about 30to45 minutes.
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16
Beat remaining egg; brush on dough.
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17
Bake at 375F (190C) for 25 to 35 minutes or until done.
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18
Tent with foil during last 10 minutes of baking to prevent over browning.
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19
remove from sheet; coon on wire rack.
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20
Drizzle with confectioners sugar glaze.
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21
**Cranberry Orange Nut Filling: In medium saucepan, heat cranberries, orange segments and honey to a boil.
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22
Reduce heat; simmer for 5 to 10 minutes, stirring occasionally, or until thickened.
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23
Stir in Bran and Pecans.
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24
cool completely.
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25
**Glaze: Beat sugar, milk and extract until smooth.
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26
(Start with 4 teaspoons milk and add as needed).
