[Recipes] Chocolate Orange Spiced Pull-Apart Loafa

Prep Time: 35 mins | Total Time: 3 hrs 15 mins | Yield: 1 loaf

The richness of dark chocolate, a touch of zesty orange zest, and the warmth of festive spices like cardamom and cloves come together in this tempting pull-apart bread. This dessert is ideal for sharing because of the dough's softness and tenderness. It tastes best warm, with the chocolate melted and the top crust crisp. For a more laid-back morning prep, prepare the dough in advance and allow it to rise overnight.

Ingredients

For the Dough:

• 3 cups all-purpose flour, plus more for the work surface
• 1/4 cup granulated sugar
• 1 1/4 oz. envelope instant or quick-rising yeast (2 1/4 tsp)
• 1 1/2 tsp kosher salt
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 2 large eggs, at room temperature
• 1/2 cup whole milk, at room temperature
• 2 tbsp unsalted butter, melted
• 1 tbsp orange zest
• Cooking spray

For the Filling:

• 1/3 cup granulated sugar
• 1 tbsp cocoa powder
• 1 tsp ground cardamom
• 1/2 tsp ground cloves
• 1/4 cup unsalted butter, very soft
• 3 oz dark chocolate, finely chopped (about 3/4 cup)

For the Icing:

• 1 1/2 cups confectioners’ sugar
• 2 tbsp whole milk

Directions

Prepare the dough:

1. Combine the flour, sugar, yeast, cardamom, cloves, and salt in the bowl of a stand mixer that has the paddle attachment attached. Beat for approximately 15 seconds at low speed until mixed.
2. Add the orange zest, butter, milk, and eggs. Beat on low speed for about 30 seconds, or until a shaggy dough develops.
3. For approximately ten minutes, or until the dough is soft, elastic, and shiny, switch to the dough hook attachment and keep mixing on low speed. Make sure it's sticky and avoid adding more flour.
4. Spoon the dough into a basin that has been oiled with cooking spray. Cover with plastic wrap and leave in a warm location to rise for approximately 1 1/2 hours, or until doubled in size.

Prepare the filling:

1. Mix the cardamom, cloves, sugar, and cocoa in a small bowl.
2. Turn the dough out onto a work surface dusted with flour after punching it down. Make a 10-by-15-inch rectangle by rolling it out.
3. Evenly distribute the softened butter over the dough. Cover the butter with the sugar-cocoa mixture, and then carefully press the chopped dark chocolate on top.

Form the bread:

1. Divide the dough into five strips, each 3 inches broad. Each strip should then be cut crosswise into three squares, for a total of fifteen squares.
2. In an 8 1/2-by-4 1/2-inch loaf pan that has been oiled, arrange the squares vertically, turning the final square inward to fit.
3. Over and between the squares, scatter any remaining chocolate bits.
4. Place plastic wrap over the pan and let it in a warm location for 20 to 30 minutes, or until it is puffed.

Make the bread:

1. Set the oven's temperature to 350°F.
2. Place the loaf on an aluminum foil-lined baking sheet after removing the cover. To avoid over-browning, cover the bread with foil after 30 minutes and continue baking for another 45 to 50 minutes.
3. Give the bread ten minutes to cool in the pan on a wire rack.

Prepare the icing:

1. Combine the milk and confectioners' sugar in a small bowl and whisk until smooth.
2. Place the bread on a platter after inverting it onto a wire rack.
3. Serve the heated bread with a drizzle of frosting.

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