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1
To prepare the dough, combine 2 1/2 cups flour with the salt, sugar and yeast in a large bowl.
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2
In a small saucepan, combine milk and butter, and place over low heat until milk is lukewarm.
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3
Pour into a bowl, and add eggs, vanilla and orange zest; mix until blended.
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4
Stir liquid ingredients into dry ingredients to make a soft dough, adding more flour if necessary.
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5
Using a mixer with a dough hook, or by hand, knead dough until smooth and springy.
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6
Place in an oiled bowl, and cover with plastic wrap.
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7
Leave to rise in a warm place until double in size, about 1 hour.
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8
(Or let rise in refrigerator overnight, returning to room temperature before proceeding to next step.)
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9
Punch air out of dough, and press it out into a shallow 12-by-8-inch baking pan.
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10
Cover with a kitchen towel, and leave to rise in a warm place 15 to 20 minutes longer.
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11
Heat oven to 400 degrees.
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12
Prepare a glaze by mixing together egg and orange juice until blended.
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13
Paint glaze over dough.
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14
Spread blueberries on dough in a single layer.
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15
Chop pecans until splintery but not too fine.
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16
Mix with sugar and cinnamon, and sprinkle evenly over blueberries.
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17
Place pan in oven, and bake 15 minutes.
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18
Reduce heat to 350 degrees, and bake until dough is risen and golden brown at edges, about 15 minutes more.
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19
Allow to cool about 10 minutes before slicing into 9 rectangles.
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20
Serve warm.
