Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes. Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.
Roll out prepared dough into large rectangle (12×18 is a good size.)
In small bowl or in stand mixer beat cream cheese, egg, sugar and vanilla until smooth. Add in Lucky Leaf Fruit Filling. Mix until combined.
Spread cream cheese filling down the center length of the dough, leaving 4 inches unfilled on each long side. Cut slits 1/2 inch wide evenly down each side.
Top cream cheese filling with chocolate. Begin "braiding" the strips of dough across the filling.
Once braided, allow dough to rise for one hour. If desired, apply egg wash and sanding sugar to risen braid, then bake at 400 degrees for 10 minutes. Rotate pan at 10 minutes, then lower temperature to 350 and bake for 15-20 additional minutes. Serve and enjoy!