1. Combine warm milk, yeast, and a pinch of sugar in a bowl and let stand 5–10 minutes until foamy

2. Whisk in eggs, granulated sugar, softened butter, vanilla extract, and orange zest until creamy

3. Gradually add flour and salt, mixing on low speed until a shaggy dough forms

4. Knead dough with a stand mixer dough hook for 8–10 minutes or by hand for 12–14 minutes until smooth and elastic

5. Place dough in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours until doubled

6. Melt chopped dark chocolate and butter over low heat, stir in cocoa powder, brown sugar, a pinch of salt, and a teaspoon of orange zest, then cool slightly

7. Roll dough on a lightly floured surface into a 10×14 inch rectangle

8. Spread the cooled chocolate filling over the dough, leaving a small border around the edges

9. Evenly sprinkle chopped pecans over the filling and press gently

10. Roll the dough tightly from the long edge into a log and cut lengthwise down the middle

11. Twist the two halves together with cut sides facing upward and place in a greased 9×5 inch loaf pan

12. Cover and let rise for 40–60 minutes until puffy

13. Preheat oven to 350°F (175°C) and bake for 35–40 minutes until golden brown and cooked through

14. Brush warm loaf with simple syrup to glaze and keep moist

15. Cool in pan 10–15 minutes before transferring to a wire rack and slicing