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.