1/2 c  Milk
1/2 c  Granulated sugar
2 pk Yeast
2    Oranges; zested
2    Eggs
4    Egg yolks
3 c  All-purpose flour
2 ts Salt
1 c  Unsalted butter; (cold) plus
1 tb Unsalted butter; (cold)
6 oz Bittersweet chocolate
-- roughly chopped

–ORANGE GLAZE–
1 c Confectioners sugar
3 tb Orange juice

Scald the milk and let it cool to 110 degrees F. Add 1/4 cup of the sugar
and the yeast and let stand until foamy, about 10 minutes. Combine the
orange zest with the remaining sugar in a food processor and process until
zest is finely ground. In a heavy-duty electric mixer, combine the yeast
mixture, zest and sugar mixture, eggs and egg yolks. Beat until combined,
about 30 seconds. In a separate bowl, sift together the flour and salt.
Gradually add the dry ingredients to the liquid in the mixer bowl, beating
constantly until the dough is sticky and soft. Add 2 sticks (1 cup) of
butter, 1 tablespoon at a time, beating constantly until combined. Beat an
additional 30 seconds. Coat a large bowl with remaining tablespoon butter.
Turn the dough out onto a lightly floured board; form a ball WITHOUT
KNEADING and place in the bowl, turning to coat the dough with butter.
Cover with plastic wrap and a towel and set aside to rise in a warm place
until doubled in bulk, about 1 to 1-1/2 hours. Turn the dough out onto a
lightly floured board. Punch down to remove air bubbles and return to the
bowl. Cover with plastic wrap and refrigerate a minimum of 6 hours, or
overnight. Turn the dough out onto a lightly floured board and gently knead
in the chocolate pieces. Divide the dough into 16 equal parts. Roll each
between your hands to form a 1-1/2″ round cylinder. To make the traditional
brioche topknot, lay the cylinders on a counter and roll the side of your
hand back and forth at a point about an inch from the top, so you form a
shape like a bowling pin. Place the dough in buttered brioche tins or
muffin cups, pinched side up, and gently press the tops down toward the
bottom of the tim. Place the tins on a baking sheet, cover with plastic
wrap and a towel and set aside in a warm place to rise until doubled, about
1-1/2 hours. Preheat oven to 375 degrees F. Bake for 20 minutes. While the
brioches are baking, make the glaze. ORANGE GLAZE: Whisk the ingredients
together to form a paste and spoon about 1 tablespoon over each warm
brioche.