In a large mixing bowl, combine 1 ½ cups (230 g) of the flour, the sugar, salt and yeast.

In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.

With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes.

Switch to a dough hook and stir in enough of the remaining flour to make a smooth dough (I only used 1 cup) and knead the dough for 5 minutes until the dough is soft, smooth, sexy and elastic, and adding extra flour if needed.

Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap and let rise until double in bulk, 45–60 minutes. The rising time will depend on the type of yeast you use.

In a clean mixing bowl beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque.

Add the vanilla and orange extracts then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Line 2 baking/cookie sheets with parchment paper. Punch down the dough and divide in half.

On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle. Spread half of the meringue evenly over the rectangle up to about ½-inch (¾ cm) from the edges. Sprinkle dried cranberries over meringue.

Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.

Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.

Repeat with the remaining dough, meringue and fillings. Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.

Preheat the oven to 350°F (180°C). Brush the tops of the coffee cakes with the egg wash. Combine ½ cup granulated sugar and rinds. Sprinkle evenly over rolls.

Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped. Remove from the oven and gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool 15 minutes.

Combine powdered sugar and lemon juice. Drizzle over rolls.These are best eaten fresh, the same day or the next day.