In a smaller bowl, Stir the yeast into the lukewarm milk & flour. Cover & let it double in size. (1)
For the dough: In a standing mixing bowl with a dough hook, add flour, sugar, salt & (1), milk, eggs. Mix for about 10 minutes until the dough becomes fluffy. Meanwhile put orange zest, vanilla, butter and knead well until the dough is smooth & elastic. To enhance orange flavor, add a tsp of orange blossom water. Place the dough in a bowl, cover and leave in a moderately warm place to double in size.
Turn the dough out onto a surface and knead for 3-4 minutes.
Flour the surface and roll the dough out to about 60 cm x 12 cm (24"x 5"). Sprinkle sugar, dried apricots, cranberries. Roll the dough very carefully. With a knife, cut the dough in half. Put one side over & over & make like a braid.
Transfer the dough into a greased pan. Let the dough rest about 30 minutes then brush with egg mixture. Sprinkle pearl sugar on top of it.
Preheat the oven at 170oC. Bake in the middle of the oven for about 25-30 minutes check after 15 minutes and cover with aluminum foil if the top gets too dark. The roscn should get a nice golden color on top. Take out of the oven and let cool down completely. Best served warm.
