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1
In a large bowl, combine 2 cups of the flour and the yeast; set aside.
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2
2.
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3
In a medium saucepan, heat and stir milk, the 1/3 cup sugar, the 1/3 cup butter, and salt until warm (120F to 130F) and butter almost melts. Add to flour mixture. Add eggs, 1 teaspoon of the orange peel, and orange juice. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes. Stir in dried cranberries or cherriesand as much of the remaining 4 to 4-1/2 cups flour as you can with a wooden spoon.
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3.
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Turn out onto lightly floured surface. Knead in enough of the flour remaining from the 4 to 4-1/2 cups flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).
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4.
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Punch down dough; turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Line two baking sheets with foil. Grease the foil; set aside.
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8
For filling:
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1.
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In a small bowl, stir together the remaining 1 teaspoon orange peel, the 2/3 cup sugar, the 1/4 cup butter, and the 1 tablespoon flour. Roll each half of the dough into a 14x10-inch rectangle. Spread filling lengthwise over half of each rectangle. Fold dough in half lengthwise, covering the filling. Cut each rectangle into fourteen 1-inch-wide strips. Holding a strip at both ends, carefully twist one end in one direction and the other end in the opposite direction. Place strip on prepared baking sheet, pressing ends down. Repeat with remaining strips.
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2.
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12
Cover and let rise in a warm place until nearly double (about 30 minutes ).*
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3.
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14
Preheat oven to 375F. Bake for 15 to 18 minutes or until light brown. Immediately remove twists from baking sheets and place on wire racks set on waxed paper. Drizzle warm twists with Orange Icing.
