In a large bowl mix: 2 cups flour, sugar, dry yeast and salt. Heat water and
butter until boiling; stir in cream. Add gradually to dry ingredients and beat
well (5 minutes on high). Add 1 cup flour and the eggs. Beat until mixture is
too stiff to beat anymore. Stir in remaining cup flour. Knead for 2 minutes.
Cover and let sit for 1 hour in a warm place.
For the filling, mix cranberries, sugar and jam in a microwave-safe bowl.
Microwave on high for 5 minutes, or until cranberries pop and mixture thickens.
Roll out dough to a 12 x 16-inch rectangle. Spread fruit dip over dough. Top
with cranberry mixture. Roll up lengthwise. Cut dough into 2-inch thick slices
and place in a large greased cake pan (12 inches), or place in circle on a
greased cookie sheet. Let rise for 35 minutes. Preheat oven to 400°F. Bake ring
for 20-30 minutes or until done.
