Preheat oven to 350 F (190 C). Line bottom of springform pan with parchment paper and spray non stick spray on the sides.
Remove plastic from risen dough.
Slowly punch your fist down into the dough to remove excess air.
Place dough on a lightly floured surface.
Using a bench scraper or large knife divide the dough into 2 equal portions.(weigh each portion to be exact)
Take one half and roll out into a large rectangle (1/8-1/4 inch thickness). Doesn’t have to be exact. (Dust rolling pin with flour.)
If you use fruit chunks, paint a thin coat of melted butter onto dough leaving a half inch border around edge.
If you use compote in a blended jam, spoon only compote in a thin layer onto dough leaving a half inch border around edge.
Sprinkle chocolate and pecan pieces onto fruit.
Roll the dough inwardly lengthwise to create a cylinder shape.
Take your knife and slice the rolled dough lengthwise into fourths. This should create four small rolled logs.
Repeat with other half of dough.
Take the log pieces and begin to place them in the pan in a circular shape.
Set one log down and continue laying them overlapping each other in a circle until a circle is made.
Cover the pan loosely with a cloth and let puff for an additional hour.
Once puffed place springform pan on cookie sheet and place in the oven.
Bake for 35-45 min until golden brown and dough center has reached 190F.
If bread is browning too quickly cover with aluminum foil halfway through baking. Also I recommend removing outer ring of springform pan halfway through baking to encourage even temps. (Remove from oven, take off outer ring carefully with oven mitts and then place bread still on bottom of pan on cookie sheet back in the oven.)
Remove wreath and set pan on wire rack to cool for 5-10 min.
Brush with honey and serve!