Filled and twisted cranberry bread.
In the bowl of a stand mixer, add milk, yeast and sugar. Stir until mixed. Let sit for 5 minutes until mixture is bubbly.
Mix in orange peel, eggs, butter and salt.
Add flour 1 cup at a time. Add up to an extra half cup of four if needed.
Knead dough for 10 minutes on low speed.
Place dough in a lightly greased bowl, cover and let rise until doubled.
Add cranberries, orange zest, orange juice and sugar to food processor. Pulse until mixture is coarsely chopped.
Punch down dough and divide into two equal pieces. Working with one piece at a time, roll out dough to a 10" x 14" rectangle.
Spread half cranberry mixture over rectangle. Roll up jelly roll style from long edge. Pinch seam together. Repeat with second piece of dough.
Place dough on a baking sheet on a piece of parchment paper. Pinch one edge of rolls together. Gently twist one roll over the other. Repeat until the two ends come together. Pinch ends together.
Cover bread with a clean cloth and let rise for 30 minutes.
Place in a preheated 350 degree oven for 40-45 minutes.
Remove from baking sheet and place on a cooling rack. Allow bread to fully cool before slicing.