Ingredients

Dough

• 1 cup warm water
• 1/3 cup milk
• 1/4 cup vegetable oil
• 1/2 cup sugar
• 1 cup dried cranberries
• 2 teaspoons yeast
• 1 teaspoon salt
• zest of 1 medium orange
• 2 tablespoons orange juice
• 3 cups all-purpose flour
• 1 teaspoon nutmeg
• 1 egg
• milk

Icing

• 1 1/2 cups powdered sugar
• milk

Directions

1. Preheat oven to 375 degrees. Add water, milk, oil, sugar, dried cranberries, yeast salt, orange zest, orange juice, nutmeg, and 1 cup of the flour to a large mixing bowl. Stir to combine then let sit 5 minutes.
2. Add the next cup of flour, stirring to combine. Gradually add the third cup of flour until you can no longer stir with a spoon. Dust dough with additional flour and begin kneading. Knead, adding more flour as needed, until you have a soft, pliable dough that is no longer sticky. Let rise in a greased bowl, covered, for one hour.
3. Turn out dough onto a floured surface. Using a pastry cutter, divide dough into three parts and form into 10 inch ropes.
4. Pinch the three ropes together at one end and braid.
5. Whisk egg and milk together in a small bowl. Transfer braid to a sheet pan.
6. Brush braid with egg-milk mixture. Bake 25 minutes at 375 degrees. Cool on a wire rack.
7. Sift powdered sugar into a medium bowl. Stir in milk a little at a time until the icing reaches drizzling consistency. Drizzle over cooled braid.