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1
In a large bowl, combine the sugar, yeast, salt and 2-1/2 cups flour. In a small saucepan, heat the milk, butter and water to 120u00b0-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a stiff dough.
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2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
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3
Place cranberries in a blender; cover and process until chopped. Drain well; discard liquid from cranberries. In a small bowl, combine cranberries with remaining filling ingredients. Set aside.
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4
Punch down dough; turn onto a lightly floured surface. Divide in half. Roll each half into a 16-in. x 10-in. rectangle; spread with filling to within 1 in. of edges. Roll up each jelly-roll style, starting with a long side; seal seams. Place in greased 15x10x1-in. baking pans; shape ends to form crescent shapes.
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5
With kitchen scissors or a small sharp knife, cut a lengthwise slit down the center of each loaf, 1/2 in. deep and stopping 2 in. from the ends.
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6
Cover loaves and let rise in a warm place until doubled, about 30 minutes. Bake at 350u00b0 for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
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7
Combine confectioners' sugar and orange juice; drizzle over coffee cakes. Top with walnuts; press onto icing to secure.
