For Bread:

• 1 package (1/4-ounce) active dry yeast
• 1 cup warm milk (110°F to 115°F)
• 1/2 cup granulated sugar
• 2 tablespoons softened butter
• 1 egg
• 1/2 teaspoon salt
• 3-1/2 to 4 cups all-purpose flour

For Filling:

• 1/2 cup granulated sugar
• 2 tablespoons, plus 2 teaspoons cornstarch
• 3/4 teaspoon ground cinnamon
• 2/3 cup apple cider
• 4 cups thinly sliced, peeled, tart apples
• 2/3 cup dried cranberries
• 1 egg
• 1 tablespoon water

For Icing:

• 1 cup powdered sugar
• 4 teaspoons water
• 1/2 teaspoon almond extract
• 1/2 cup dried cranberries
• 2 tablespoons sliced almonds, toasted

1. In the large bowl of a stand mixer, dissolve yeast in warm milk. Add 1/2 cup granulated sugar, butter, egg, salt, and 3 cups of flour. Using the paddle attachment, beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
2. Switching to the dough hook attachment, knead the dough about 2 minutes more, or until the dough is smooth and elastic.
3. Coat a large mixing bowl with cooking spray. Add the dough, turning to coat. Cover and let rise in a warm place until doubled in size, about 45 minutes.
4. While the dough is rising, prepare the filling. In a large saucepan, combine the remaining 1/2 cup granulated sugar, cornstarch, cinnamon, and cider. Bring to a boil over medium-high heat; cook and stir for 1 minute, or until thickened. Stir in apples; cook 5-10 minutes longer, or until the apples are crisp-tender. Remove from the heat; stir in cranberries. Cool to room temperature.
5. Once the dough has doubled in size, punch it down and turn it out onto a lightly floured work surface. Roll dough into a 15 x 12-inch rectangle. Place on a baking sheet that has either been coated with cooking spray or lined with parchment paper. Spread filling lengthwise down the center of the dough.
6. On each long side of the dough, cut 1-inch-wide strips 3-inches in, towards the center. Fold strips at an angle across the filling, so it looks a bit like a braid. Seal ends. Cover and let rise until doubled in size.
7. In a small mixing bowl, beat together the egg and water; brush over dough. Bake at 350°F for 25 to 30 minutes, or until golden brown. Cool on a wire rack.
8. In a medium mixing bowl, combine powdered sugar, water, and almond extract; drizzle over the loaf. Sprinkle with the dried cranberries and toasted almonds.