To make dough in a stand-mixer: Place warmed milk in the bowl of a stand-mixer. Sprinkle yeast on top and a pinch of the sugar. Let stand for 5 minutes until frothy. Add in eggs, butter, remaining sugar, and salt and mix with a dough hook until combined. Add smaller amount of flour and orange zest and mix on medium-high for 8-10 minutes until smooth and elastic. Only add more flour if needed, dough should be sticky.
3/4 cup whole milk, 7 g active dry yeast, 2 large eggs, 1 large egg yolk, 56 g unsalted butter, 75 g granulated sugar, 3/4 teaspoon salt, 390 to 420 g all-purpose flour, plus more for dusting, Zest of 2 oranges
To make dough by hand: Place warmed milk in a large bowl. Sprinkle yeast on top and a pinch of the sugar. Let stand for 5 minutes until frothy. Add in eggs, butter, remaining sugar, and salt and mix with a wooden spoon until combined. Add smaller amount of flour and orange zest and mix until dough comes together with spoon, transfer to a floured board and knead until smooth and elastic. Only add more flour if needed, dough should be sticky.
3/4 cup whole milk, 7 g active dry yeast, 2 large eggs, 1 large egg yolk, 56 g unsalted butter, 75 g granulated sugar, 3/4 teaspoon salt, 390 to 420 g all-purpose flour, plus more for dusting, Zest of 2 oranges
Place dough in a greased bowl and cover lightly with clean towel. Let rise until doubled, about 1-2 hours depending on temperature.
To make filling: While dough is rising, place sugar in a small bowl and add orange zest and rub together with finger tips to release the oils. Stir in cinnamon and cardamom and set aside.
Zest of 2 oranges, 99 g granulated sugar, 2 teaspoons cinnamon, 1 teaspoon cardamom
Filling & slicing dough: Once dough is doubled, tip onto a floured surface and roll into a 12"x20" rectangle. Brush dough from edge to edge with melted butter. Sprinkle evenly with spiced sugar mixer. Slice into 15 - 4"x4" squares: 3 rows and 5 columns.
56 g unsalted butter
Working one square at a time, fold in half, sugared sides together, and place folded edge in the bottom of a loaf pan sprayed with non-stick spray. Repeat with each square, placing in a row across the pan. Cover with plastic wrap and let rest in fridge overnight.
In the morning, pull loaf out of fridge and let come to room temperature, about 45 minutes.
Baking: Meanwhile, preheat oven to 350°F. Once ready to bake, pour heavy cream over the top of the loaf. 1/4 cup heavy cream
Bake 40-50 minutes, until golden brown and a knife comes out clean, or 190°F. Keep an eye on the loaf, if it browns too quickly, cover lightly with aluminum foil after 15 minutes.
Let cool in pan, then turn out onto cooling rack.
To make glaze**: Whip together cream cheese and butter. Add orange zest and confectioners' sugar. Add orange juice and vanilla extract. Drizzle over cooled loaf.
56 g cream cheese, 2 tablespoons unsalted butter, Zest of 1 orange, 113 g confectioners' sugar, 2 teaspoons vanilla extract, 3 tablespoons orange juice