To make the dough, combine ½ of lukewarm water, 1 egg, 3 tbs softened butter, ½ tsp vanilla extract, 2 ¼ cups all-purpose flour, ½ tsp salt, 2 tbs granulated sugar, 2 tbs nonfat dry milk, and a packet of instant yeast. Knead until smooth and hard to pull apart, then allow dough to rise in a covered, lightly greased bowl for 60-90 minutes. To make the filling, mix together over medium-low heat ½ cup of orange juice, ⅔ cup brown sugar, 2 cups fresh/frozen cranberries, and 1 cup dried cranberries, and stir until jam-like. Then mix in 2 tbs melted butter and 2 tsp orange zest and take off the heat to cool to room temperature. Next, roll dough into 12”x14” rectangle and apply a layer of filling around the entire rectangle, leaving a ½” border along the edge and a 1” allowance on one side. Roll into a tight log and cut into two strips, leaving them connected at the top. Twist or braid with the filling facing up, pinch the ends together, and place into a cookie sheet. Cover and allow it to prove for 45-60 minutes. Bake at 350° for 45-50 minutes or until a thermometer reads 190° in the thickest part.