Orange-Cranberry Coffee Cakes

1. 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&deg. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a stiff dough.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 7

   Combine confectioners' sugar and orange juice; drizzle over coffee cakes. Top with walnuts; press onto icing to secure.

* Per serving · 4 servings · Values may vary.