Dissolve the yeast in the hot water in the bowl of a standing mixer. Add honey, butter, orange blossom water and salt, and mix 1 minute to combine. Add the eggs and increase speed and, beating hard, mix for 3 minutes.

Gradually add flour until dough is no longer sticky. Shape into a ball and put into a well-oiled bowl, cover and let rise until doubled (about 1 hour).

Meanwhile, make the filling:

Put the pecans in a food processor, and pulse until the nuts are finely chopped. Pour into a saucepan and mix in the remaining ingredients. Warm over low heat until butter and chocolate are melted.

Mixture should be a spreadable paste. If it’s too runny, chill it for a few minutes. If it’s too thick, add a touch of warm water.

Roll the dough out on a floured surface to a large rectangle. Spread filling out in an even layer, leaving a 1-inch border all the way around. Roll up the dough lengthwise and pinch edges shut.

With a sharp knife, slice the roll lengthwise into 3 long sections (this gets a bit messy but keep going!) and then braid. Place on a parchment-lined baking tray, tucking the ends under. Sprinkle with some sugar or brush with an egg glaze, if desired.

Let dough rise for about ½ hour, then transfer to a 350° oven and bake until golden and a toothpick inserted in the thickest part of the bread comes out not doughy. Usually about 30 minutes.

** NOTE: Orange blossom water can be found at H.E.B. or Central Market. You can use very finely grated orangezest or 2-3 of drops of orange oil can be used as an alternative.