Combine 2 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.

Add the melted butter, warm milk, eggs and vanilla extract. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps.

If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon.

Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or countertop.

Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.

With a sharp vegetable peeler, avoiding the white part of the peel, remove the outer skin of the orange.

Combine the orange peel with the juice of the peeled orange, plus the sugar , corn syrup & water.

Simmer together very gently for about 10-15 minutes until the syrup begins to thicken. Watch it carefully, any boiling sugar is prone to burning if left unattended.

remove the orange peel to drain on some parchment paper and set the syrup aside to cool.

When cool chop the candied orange zest into small slivers.

Roll the dough into 1 inch balls. Place the first layer of balls in the bottom of a very well greased tube or a 10 cup large bundt pan, or if you prefer 2 loaf pans.

Lightly brush the top of the layer of dough balls with the orange syrup and sprinkle with some chopped candied orange zest and about 1/3 to 1/2 the chocolate chips depending on how many layers you get and the size of your pan.

You may not use all of the orange syrup. That's okay because I like to brush it onto the bread after it bakes too.

Repeat the layers until all of the dough balls are used. Cover and allow to rise until double in size.

Bake at 350 degrees F for about 40 - 50 minutes depending on the size of your baking pan. Allow to cool in the pan for 5 minutes before removing. after cooling for a few minutes  brush on any remaining orang syrup.

Cool for an additional 15-20 minutes and serve warm. Excellent at Sunday Brunch!