Title: Cranberry Orange Holiday Wreath
Categories: Cake
Yield: 8 Servings

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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