Good morning.!  Are you still deep in the gravy hangover?  Or are you, like me, too busy fawning over your pile of Black Friday treasures?  I thought so.  Do not worry, you definitely needed two more sweaters - they were on sale and you look so good in them!  Oops.  Fell into the Friday game again.

Remember how we made these Cinnamon Sugar Cheese Buns last week?  Yeah, they were really good.  Hey, that was pretty sneaky, eating all the cream cheese centers and leaving the outer crust.  I bet you pulled all the marshmallows out of the cereal box as a kid too.  Heehee, I like you.  Let’s be friends.

Do you also remember my promise to bring you yet another scrumptious application for that bundt dough you wisely stowed away in the freezer?  I made good on this promise, unlike the promise I made to myself to back off the carbs.  I’ll get to it.  I still have a few weeks before wedding dress shopping, right?  Meh.  That’s depressing.  I’m going to eat some more bread to ease my guilt.  Don’t be like me.  But make this bread.  Yes, do that.

If you cannot tell, I binged watched some Great British Bakeoff and now I’m making fancy breads. 

Making this bread was a euphoric experience.  It was as if a warm, candlelit, old English kind of glow swept over my kitchen and I pretended that I was Mrs. Cratchit making the sweet, cherished Christmas bread for her adoring family.  There’s just something about this bread that sings of the holidays.

Baking bread feels so good.  It’s rudimentary, yet so momentous when baked at home.  It makes the kitchen feel cozy in a way that salads simply cannot.

For this recipe, our bundt dough is coated with melted butter, then sprinkled generously with orange sugar, chopped dark chocolate, and pecans.  The combination is unsurpassable - the perfect treat for these cold, wintry mornings.

After the filling has been pressed into the dough, the dough is rolled and shaped into a loop - forming lovely swirls of chocolatey orange filling throughout the bundt.  

While the bundt is still warm, it is brushed with a syrupy orange glaze that makes the outer crust sweet and sticky. 

This is one time where you can politely lick your fingers without shame.

Brew a pot of coffee and cut yourself a slice (or two).  Breakfast is served.

Sincerely, 

Pedantic Foodie

Glazed Orange Bundt with Chocolate and Pecans

*This dough recipe will make two bundts if you use the entire batch of dough, or 1 bundt when divided.  If you wish to make the full recipe, rather than freezing a portion of the dough, double the recipe for the orange chocolate filling.

for the bundt dough  

• 1/2 cup warm water (about 95 degrees F)
• 3 packages active dry yeast (3 scant tablespoons) 
• 1 cup whole milk, at room temperature 
• 3/4 cup granulated sugar 
• 3/4 unsalted butter, cut into cubes
• 3 large eggs 
• 6 cups bread flour 
• 1/4 cup nonfat dry milk
• 2 1/4 teaspoons salt 
• 2 teaspoons vanilla extract 

In the bowl of your stand mixer combine all ingredients and mix on low speed, using the paddle attachment, until just combined.  Then, change to a dough hook and knead the dough for 8-10 minutes, until smooth, shiny, and elastic.  The dough will look rather loose, but resist the urge to add more flour.

Coat a large bowl with butter and place the dough in the bowl, turning to coat.  Cover with plastic wrap and allow to rise until doubled in volume, about one hour.  

When the dough has doubled, turn it out unto a floured surface, punching down the dough to release some of the air.

This is where you have to make your decision. 

If dividing and freezing, cut the dough into two equal pieces and fold each portion into a rectangle by folding the ends in towards the center.  Allow to rest for 15 minutes before wrapping tightly in plastic wrap.  The dough can be frozen for up to one week.  

If using immediately, shape each portion into a rectangle and allow the dough to rest for 15 minutes.  While the dough is resting, prepare the filling. 

for the filling

• 2 tablespoons unsalted butter, melted 
• 1 medium naval orange, zested
• 2 tablespoons granulated sugar
• 1/4 cup pecans, finely chopped
• 1/3 cup semisweet chocolate, finely chopped
• egg wash (1 egg and 1 teaspoon water whisked together)

In a small bowl, combine sugar and orange zest.  Use the tines of a fork to press the zest into the sugar. 

Roll the dough into a 12x8 rectangle and brush with melted butter.  Rub the sugar over the dough and then sprinkle with pecans and chocolate.  

Roll the dough lengthwise, tucking the dough under itself to form a tight roll.  Squeeze the dough gently to extend the roll.  You should be left with an 18-inch roll of dough.  Form a loop by tucking one end into the other and pinch to seal the ends together.

Grease a bundt pan liberally with butter.  Place the loop into the bundt pan and use kitchen scissors to snip eight small slits into the top of the bundt.  Cover with plastic wrap and allow to rise until almost doubled, about 45 minutes.  

Preheat oven to 350 degrees.  

When the dough has finished rising, brush with egg wash and place in the oven.  Bake for 35-45 minutes, until the dough is deep golden and sounds hollow when tapped.  

While the bundt is baking, prepare the glaze. 

for the glaze

• juice of 1 naval orange 
• 1/3 cup granulated sugar
• 4 whole cloves

In a small saucepan, combine orange juice, sugar, and cloves.  Bring to a simmer over medium heat, stirring often.  Cook for 10 minutes, until a thick syrup has formed.  Strain to remove cloves.  

Remove the bundt from the oven and brush with orange glaze.   Glaze until the dough no longer absorbs the syrup - you may not use all of the glaze.  Allow to cool for 15-20 minutes before removing from the pan.  Serve immediately or wrap in plastic and store for several days. Enjoy!