Holiday Braids Recipe

In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, orange peel, vanilla, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. In a small bowl, beat cream cheese and brown sugar until smooth. Beat in the egg, orange peel and cinnamon; set aside. Turn dough onto a lightly floured surface; divide in half. On greased baking sheets, roll each portion into a 15-in. x 9-in. rectangle. Spread filling down the center of each; sprinkle with pecans and cranberries. On each long side, cut 3/4-in.-wide strips about 2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise until doubled, about 45 minutes. Bake at 375 ° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over braids. Serve warm.