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1
In a large bowl, dissolve yeast in warm milk. Add the sugar, butter, egg, salt and 3 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
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2
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 45 minutes.
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3
In a large saucepan, combine the sugar, cornstarch, cinnamon and cider. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in apples; cook 5-10 minutes longer or until crisp-tender. Remove from the heat; stir in cranberries. Cool to room temperature.
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4
Punch dough down; roll into a 15x12-in. rectangle. Place on a
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5
coated with cooking spray. Spread filling lengthwise down center of dough. On each long side, cut 1-in.-wide strips 3 in. into center. Fold strips at an angle across filling; seal ends. Cover and let rise until doubled.
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6
Beat egg and water; brush over dough. Bake at 350u00b0 for 25-30 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar, water and extract; drizzle over loaf. Sprinkle with cranberries and almonds.
