Directions

In the mixer bowl, with the paddle attachment, combine yeast, warm water, and 2 teaspoons of sugar. Let stand 10 minutes. Stir in remaining sugar, eggs, cider, salt, lemon juice, 1/4 cup vegetable oil, and 3 cups flour. Beat on low speed for 2 minutes.

Beat in 3 cups flour. Knead with the dough hook until moderately soft dough forms, about 5 to 8 minutes, adding additional flour as necessary.

Use the remaining 1 tablespoon vegetable oil to grease a large mixing bowl. Place dough in the bowl, turn to grease top. Cover; refrigerate the dough overnight. Remove dough from refrigerator and let stand 30 minutes.

To make the filling: In a small bowl, stirring with a spoon, mix together butter, confectioners’ sugar, lemon peel, cinnamon, and vanilla. Set aside.

Punch down dough; divide in half. On a lightly floured surface, roll each half into a 15 x 10-inch rectangle. Divide butter filling evenly and spread within 1 inch of edges of each rectangle. Sprinkle evenly with apples, cranberries, and pecans. Starting from the long side, tightly roll up and pinch edges to seal.

Using a floured knife, cut ropes lengthwise in half. With cut sides up, twist two ropes around each other to form a single piece.

Place on parchment paper-lined cookie sheets. Pinch ends together. Cover loaves, let rise 30 to 40 minutes, until puffy but NOT double.

Bake in preheated 350F oven for 30 to 35 minutes or until golden and done. To prevent over-browning, tent loaves with foil last 5 minutes.

To make the glaze: Mix all ingredients with a spoon, beating until smooth.

Drizzle glaze over cooled loaves. Garnish by sprinkling each loaf with 2 tablespoons cranberries and 2 tablespoons pecans.