1. Combine warm milk and sugar in a bowl, sprinkle yeast over it, and let it sit for 5–10 minutes until foamy.

2. In a mixing bowl, whisk flour, salt, and orange zest. Add the yeast mixture, eggs, and melted butter. Knead for 8–10 minutes until smooth.

3. Shape the dough into a ball, place it in a greased bowl, and let rise for 1 to 1.5 hours until doubled.

4. Mix cranberries with brown sugar and cinnamon. Drain if using soaked dried cranberries.

5. Roll the dough into a 10×18 inch rectangle and spread the filling evenly. Roll tightly into a log and pinch the seam.

6. Transfer to a baking sheet and shape into a circle. Pinch the ends and make partial cuts around the ring.

7. Let the wreath rise for 30–45 minutes, covered lightly.

8. Whisk egg and milk, then brush over the dough. Decorate as desired.

9. Bake at 350°F (175°C) for 25–30 minutes until golden brown. Cover with foil if browning too fast.

10. Cool slightly before serving. Garnish with powdered sugar or sugared rosemary if desired.