3 3/4 c All-purpose flour
2 pk Rapid rise yeast
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°F); stir into dry mixture. Mix in 1 egg and enough remaining
flour to 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" rectangle. Spread with
Cranberry Orange Nut Filling to within 1/2" 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, 2/3rd of the way through dough at 1"
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 30 to 45 minutes.
Beat remaining egg; brush on dough. Bake at 375°F for 25 to
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 ts milk
and add as needed).
