Directions (continued)

• stiff dough.
• Turn onto a floured surface; knead until smooth and elastic, about
• 6-8 minutes. Place in a greased bowl, turning once to grease the
• top. Cover and let rise in a warm place until doubled, about 1 hour.
• Place cranberries in a blender; cover and process until chopped.
• Drain well; discard liquid from cranberries. In a small bowl,
• combine cranberries with remaining filling ingredients. Set aside.
• Punch down dough; turn onto a lightly floured surface. Divide in
• half. Roll each half into a 16-in. x 10-in. rectangle; spread with
• filling to within 1 in. of edges. Roll up each jelly-roll style,
• starting with a long side; seal seams. Place in greased 15-in. x
• 10-in. x 1-in. baking pans; shape ends to form crescent shapes.
• With kitchen scissors or a small sharp knife, cut a lengthwise slit
• down the center of each loaf, 1/2 in. deep and stopping 2 in. from
• the ends.
• Cover loaves and let rise in a warm place until doubled, about 30
• minutes. Bake at 350° for 20-25 minutes or until golden brown.
• Remove from pans to wire racks to cool.
• Combine confectioners' sugar and orange juice; drizzle over coffee
• cakes. Top with walnuts; press onto icing to secure. Yield: 2 coffee
• cakes (12 servings each).