- 1/2 cup (120 ml) +1 tablespoon Florida Orange Juice
- 1 tablespoon Florida orange zest
- 1 cup Florida tangerines, segmented
- 1 cup graham cracker crumbles
- 1-1/2 cups all-purpose flour
- 1/4 tsps salt
- 1 packet dry yeast
- 1/3 cup honey
- 1 cup warm water
- 1/2 cup 55% cocoa chocolate
- 8 each marshmallows
- 1/2 cup sugar
In an electric mixer with a dough hook, combine the zest, graham crumbles, flour and salt. Mix at a low speed.
In a separate bowl, mix 1 tablespoons orange juice, yeast, honey and warm water. Allow mixture to rest for 3 minutes. Add to the zest–graham cracker mixture and increase speed to medium.
After about 5 minutes, remove the dough hook and allow dough to proof in a warm area. Once the dough doubles in size (about 45 minutes), punch it down, roll it into a loaf pan, and allow it to rise for another 15 minutes. Bake at 325ºF for 40 minutes.
While the bread is baking, melt the chocolate and dip the tangerine segments halfway. Refrigerate to harden chocolate.
In a small pot, melt the sugar until golden brown. Add the 1/2 cup orange juice and reduce for 1 minute. Allow to cool for 3 minutes before drizzling over the marshmallows.
Once the bread is baked, allow it to cool. Cut into 1/4-inch slices in a mixture of patterns. Arrange the graham crumbles with the orange-drizzled marshmallows and chocolate-covered tangerines.