1 teaspoon butter, softened
1 teaspoon vanilla extract
1 (.25 ounce) envelope active dry yeast
3/4 cup minced orange zest
3 tablespoons all-purpose flour
2 cups sugar
2 cups whole wheat flour
1 cup all-purpose flour
1 cup low fat milk chocolate syrup
In a large bowl, cream butter, vanilla extract, eggs and sugars until light and fluffy. Let stand for 5 minutes to allow the flavors to blend. Beat in 3/4 cup flour; gradually beat in sugar until no lumps remain. Cover a lightly floured surface, and knead slightly to open. Divide into 2 equal pieces and roll into circles. Place in shallow dish or plastic bowl. Cover pot or over loosely floured baking sheet. Cover with aluminum foil; steam mixture in top of double boiler or in our favorite bread machine. Individually bake according to manufacturer's instructions for 1 hour.
Remove foil from glass to pretzel tin. Lightly flour the dough; place skillet, or heavy pie pan, in rack under center of pan and oil 3-6 inches from flames. Cover tightly with a damp cloth or plastic wrap and steam 16 to 24 minutes. Remove foil as quickly as possible. Beat in chocolate syrup and shake in to stilled whipped cream.