For the Buttery Rich Sweet Dough:

• Sprinkle yeast and 1 teaspoon sugar over very warm water in small bowl. Stir to dissolve yeast. Let stand until bubbly; about 10 minutes.
• Combine 4 ½ cups of the flour, sugar, salt, orange rind and nutmeg in a stand mixer. On low speed, add in butter until consistency of fine crumbs.
• Make a well in the center. Stir in milk, yolks, and yeast mixture. Gradually add enough remaining flour to make sticky dough, working dough well, scrape down side of bowl occasionally.
• Form dough into a ball. Cover with plastic wrap. Refrigerate dough for 3 hours; dough will be very firm but ready to work with.
• Punch dough down. Turn out onto lightly floured surface.
• Divide dough into thirds. Work with one portion at a time and keep remaining two portions covered and refrigerated.
• Shape dough into an oval shape, about 3/8” thick and 14” long and 8” wide.
• Put bread filling in center 1/3, and cut even strips on either side to fold over the filling in a ‘braid.’ Fold up ends and side strips, then cover with towel and let rise for 1/2 hour.
• Bake at 375˚F for 20 to 30 minutes, or until golden brown. 

For the Chocolate/Maple Pecan Filling:

• Combine sugar, the 2/3 cup flour, the butter, cinnamon and maple extract in electric blender or food processor until crumbly.
• Add pecans. Process until pecans are finely chopped.
• Transfer to bowl, refrigerate.
• When cool, crumble with fingers; sprinkle in the 1 tablespoon flour and blend.
• Add 1 ounce of chocolate per every 1 cup of streusel.

For the Icing:

• Combine confectioner’s sugar, milk, oil, and vanilla in a small bowl. Beat until smooth, adding more liquid if necessary

Notes

• This dough recipe makes enough for three small, or two medium individual breads.
• The amount of icing in the recipe makes enough for 2 breads, or 1 very generously iced loaf. 
• Dough may be refrigerated for up to 2 days or frozen for up to 3 weeks.