Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 3/4 c Flour, all-purpose
2 pk Yeast, rapid rise
1/2 ts Salt
1/2 c Milk
1/4 c Water
1/4 c Honey
1/4 c Margarine
2 Eggs
Pam
Cranberry Orange Nut Filling
1 c Cranberries, finely chopped
1/2 c Orange segments, chopped
3 tb Honey
3/4 c Nabisco 100% bran
1/2 c Pecans, toasted and chopped
Confectioners' Sugar Glaze
1 c Confectioners' sugar
5 ts Milk
1/2 ts Vanilla extract

Prepare Cranberry Orange Nut Filling; set aside.

In a large bowl, combine 1 1/2 cups flour, undissolved yeast and
salt. Heat milk, water, honey and margarine until very warm (125 to
130 degrees F); stir into dry mixture. Mix in 1 egg and enough
remaining flourto make soft dough. On lightly floured surface, knead
until smooth and elastic, about 4 to 6 minutes. Cover; let rest on
floured surface 10 minutes.

On floured surface, roll dough to 16X9-inch rectangle. Spread with
Cranberry Orange Nut Filling to within 1/2-inch of dough edges. Roll
up from long edge as for jelly roll; pinch seam to seal. Place,
seam-side down, on baking sheet sprayed with cooking spray. Form into
a ring and pinch ends to seal. With sharp knife, cut slits starting
from outer edge, 2/3 of the way through dogh at 1-inch intervals.
Turn each section on its side to show filling. Spray dough with
cooking spray. cover; let rise in warm draft-free place until doubled
in size, about 30to45 minutes.

Beat remaining egg; brush on dough. Bake at 375 degrees for 25-35
minutes or until done. Tent with foil during last 10 minutes of
baking to prevent over browning. remove from sheet; coon on wire
rack. Drizzle with confectioners sugar glaze.

**Cranberry Orange Nut Filling: In medium saucepan, heat cranberries,
orange segments and honey to a boil. Reduce heat; simmer for 5 to 10
minutes, stirring occasionally, or until thickened. Stir in Bran and
Pecans,. cool completely.

**Glaze: Beat sugar, milk and extract until smooth. (Start with 4
teaspoons milk and add as needed).

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