Pour into a bowl the flour, brown sugar and vanilla, dried yeast and stir. Pour in the water and oil, knead the dough, leave for half an hour to approach.
Make the filling: cut the lemon slices with peel, remove the bones from it. Add the lemon and washed cranberries in a bowl of a blender, grind until smooth. Transfer to a saucepan, add 1 tablespoon of sugar, cook until thick over medium heat, stirring occasionally.
Divide the dough into two parts, roll out into a rectangle 20x30 cm, spread over the surface of the filling, departing from the edge of 1-1.5 cm. Do not make a thick layer of filling, otherwise it will leak. You can sprinkle with chopped hazelnuts.
Now mentally divide the rectangle of dough into three parts. The upper part of the bend in the middle, covering the lower part, too, by the middle. Get something like a roll, Pinch edges of dough with a rolling pin lightly press down. Cut the roll 3 cm wide strips. Each strip twist 2-3 times - at one edge of the hold, for the second - twist. Now connect the two ends and the Pinch - rings are obtained.
Cover the baking tray with baking paper slightly promazhte vegetable oil, put it rings. Bake in oven at 180 degrees for 30 minutes. Slightly cooled cranberry rings sprinkle with powdered sugar.