This showstopper is the perfect playful dish for brunch. Get the full recipe here and follow along with these step-by-step photos to see how it's done. But don't worry if you're not a pro — since flowers come in all shapes and sizes, this bread's construction is very forgiving.

Prepare the dough according to the recipe instructions. When the dough has risen, punch it down and roll with a lightly floured rolling pin on a well-floured work surface into a 24-by-16-inch rectangle (about 1/4-inch thick). Use a 3 1/2-inch round cutter to cut out as many circles as you can from the dough.

Make the filling according to the recipe instructions (it's a delicious mix of chocolate, butter, pecans, sugar, cinnamon and salt). Fill each circle to the edge with about a tablespoon of filling and fold in half.

Then fold each circle in half again, so it looks like a quarter of a circle. Pinch the tip of the dough so that the rounded edge opens slightly. See the how the "petals" start to take shape?

In a buttered, 10-inch round cake pan, arrange the pieces, pinched-side down, in a circle around the edge. Leave some space between the pieces and the chocolate filling showing at the top. 

Arrange another circle inside the first circle.

And finally, fill in the middle with the last of the dough pieces. Don't worry about fitting a specific number of pieces — the shape is meant to be rustic, so whatever fits in your pan is fine. Cover with plastic wrap and let rise until almost doubled, about 30 minutes.