*Prepare Cranberry Orange Nut Filling*
Set aside. In a large bowl, combine 1.5 cups flour, undissolved yeast and salt. Heat milk, water, honey and margarine until very warm (125 to 50ºC ); 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-inch rectangle. Spread with Cranberry Orange Nut Filling to within 1 cm 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, two third of the way through dough at 3 cm 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 190ºC 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).