In a large bowl combine the flour sugar, salt and lemon peel. Cut in the butter.
Dissolve the yeast in the warm water. Add to flour mixture. Then add milk and eggs. Cover dough tightly and let rise for at least 2 hours.
Divide dough in half. On a floured board, roll out the dough into a 8x15-inch rectangle.
Spread filling on dough. Fold dough into a 3-layer strip 15-inches long. Cut dough into 13 strips. Hold ends of each strip and twist lightly in opposite directions. Pinch the ends to seal. Place on a greased baking sheet.
Bake in oven 10-15 minutes. Cool on wire racks.
Frost with confectioner's sugar frosting.
Filling
1 1/2 cups cranberries
1/2 cup sugar
1/2 cup raisins
1/2 cup pecans
1/4 cup honey
2 tablespoons orange peel, grated
In a saucepan combine all the ingredients and bring to a boil. Cook for five minutes. Cool.
Confectioner's Sugar Frosting
2 cups confectioner's sugar
1/2 cup milk
1/2 stick (1/4 cup) butter
1 teaspoon vanilla
In a bowl beat together all ingredients until just slightly runny.
Spread on top of each bun after baking. Garnish with a cranberry
