Continue adding flour one cup of flour at a time until the mixture forms a ball and is tacky, but not sticky. You may not use all the flour.
3-3½ cups flour
Knead dough for 5 minutes on low speed until the dough is soft and elastic feeling.
Place dough in a lightly greased bowl, cover and let rise until doubled.
Filling
Add cranberries, walnuts, orange zest, and sugar to food processor. Pulse until mixture is coarsely chopped.
1 cup cranberries, 1 Tablespoon orange zest, 2 Tablespoons granulated sugar, ½ cup walnuts
Assembly of Bread
Punch down dough and divide into two equal pieces. Working with one piece at a time, roll out dough to an 8 x 10 inch rectangle.
Combine egg yolk and milk for the egg wash.
1 egg yolk, 2 Tablespoons cream or milk
Spread half cranberry mixture over rectangle. Brush egg wash over the outside edges of the dough. Roll up jelly roll style from long edge. Pinch seam together. Repeat with second piece of dough.
Place rolled logs on a baking sheet on a piece of parchment paper. Slice a long slice through the center of each log. Be careful not to cut all the way through the log.
Place the logs together and pinch one end. Gently place one roll over the other until the other ends meet. Pinch together.
Cover bread with a clean cloth and let rise for 20-30 minutes until the loaf begins to rise.
Place in a preheated 375°F oven for 50-60 minutes until the bread is fully cooked. Tent loaf lightly with foil halfway through baking time to help prevent the loaf from becoming too dark.
Remove from baking sheet and place on a cooling rack. Allow bread to fully cool before slicing.
Notes
If the dough keeps shrinking back when rolling the dough, let it rest for 2-3 minutes then roll again.
When making the slit through the dough, just cut through the first 1-2 layers. Don't cut too deep. Stop about 2 inches from each end.
Brush the egg wash just before baking. Only add the egg wash to the uncut sides of the bread. You don't want egg wash on cut edges or the filling.
Tent the bread loosely halfway through baking time to help prevent the bread from becoming too dark.
Use an instant-read thermometer to determine if the bread is fully cooked through. The internal temperature should be 195°F.