1
Mix 2 cups flour, 1/3 cup granulated sugar, yeast, an salt in large bowl. Heat milk and tablespoons margarine in small saucepan until warm (120 - 130 degrees). stir into flour mixture. Stir in egg. Add 1 cup flour and stir vigorously until dough pulls away from side of bowl, 2 to 3 minutes.
2
dust work surface with remaining flour. Turn out dough and knead until smooth and elastic, abou 10 minutes, working in enough flour to keep it from sticking. Coat large bowl with nonstick cooking spray and put dough in bowl; turn to coat. cover with damp towel and let rest 10 minutes.
3
Meanwhile, line baking sheet with parchment paper. toss walnuts, raisins, remaining granulated sugar, and 1 tablespoon or orange zest; set aside. Melt remaining margarine; set aside. Place dough on parchment; pat into a 14 x 9-inch oval.
4
Brush dough with melted margarine. Score dough lengthwise into three ; do not cut through dough. Cut outer sections into 3-inch long and 1 inch wide strips. Spread walnut filling down center. Fold strips over filling and seal ends. Cover with towel. Let rise in warm place until almost doubled, for 45 min.
5
Meanwhile, preheat oven to 375 degrees F. Bake bread until golden, about 20 minutes. Cool on wire rack 15 minutes. Stir confectioners' sugar, remaining orange zest, and orage juice in small bowl until smooth. Drizzle over warm bread.
