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1
Combine 2 cups of the flour, sugar, yeast, salt and nutmeg in the bowl of a stand mixer.
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2
Heat milk, dried cranberries, butter and orange zest until hot (125F/50 C) and butter is melted.
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3
This can be done in the microwave in a microwave-safe container or in a saucepan over medium heat.
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4
Add to flour mixture along with egg.
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5
Beat on low speed for 1 minute, then on high speed for 3 minutes.
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6
Stir in enough of the remaining measure of flour to make a soft dough.
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7
Use a dough hook to knead for 5-6 minutes until dough is smooth and elastic.
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8
Let dough rest for 20 minutes.
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9
Grease two 9-inch springform pans.
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10
Divide dough into two equal portions.
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11
Roll one ball of dough into a 16- by 12-inch rectangle.
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12
Cut lengthwise into six 2-inch wide strips.
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13
A bench/dough knife or pizza cutter works well for cutting the dough.
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14
Brush the dough strips with 1 tablespoon of melted butter.
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15
Roll up one strip loosely and place, cut side up in center of prepared pan.
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16
Coil remaining strips loosely around the center roll, covering the bottom of the pan.
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17
Repeat with the second ball of dough to make a second loaf.
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18
Cover with a tea towel and let rise in a warm place until puffy and almost doubled in bulk, about 45 minutes.
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19
Alternatively, cover pans with plastic wrap and refrigerate overnight.
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20
Allow dough to come to room temperature before baking.
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21
Preheat oven to 350F.
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22
Beat egg and milk together in a small bowl.
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23
Brush over loaves.
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24
Bake on center rack of oven for 30-40 minutes until golden.
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25
Cover loosely with foil if the bread is browning too quickly.
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26
Cool in pans for 20 minutes, then turn out onto rack to cool completely.
