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1
In a very large bowl, combine 8 cups flour, sugar, yeast and salt. In a large saucepan, heat water, orange juice and oil to 120u00b0-130u00b0. Add to dry ingredients; beat just until moistened. Add the eggs, orange zest and extract; beat until smooth. Stir in enough remaining flour to form a soft dough.
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2
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
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3
In a small bowl, beat cream cheese and sugar until smooth. Add chocolate, 1 egg and vanilla. Beat until blended; set aside.
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4
Punch dough down. Turn onto a lightly floured surface; divide into eight portions. Roll each portion into a 12x7-in. rectangle. Spread about 1/4 cup filling to within 1/2 in. of edges.
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5
Roll up jelly-roll style, starting with a long side; pinch seams and tuck edges under. Place seam side down on greased
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6
; pinch ends together to form a ring.
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7
With kitchen scissors, cut from outside edge two-thirds of the way toward center of ring at 2-in. intervals. Separate strips slightly and twist so filling shows. Cover and let rise until doubled, about 30 minutes. Beat remaining eggs; brush over coffee cakes.
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8
Bake at 375u00b0 for 15-18 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients until smooth; drizzle over coffee cakes.
