Take a deep bowl and combine 2 cups of flour, 1.80 oz of sugar, fast-acting yeast, and salt. In another bowl, whisk 0.25 cup of milk, one egg, and one egg yolk, and then add them along with the diced butter to the bowl with dry ingredients. Now, using a dough hook or spoon, knead the dough for 7-10 minutes until it becomes homogeneous. Grease a clean bowl with vegetable oil. Then place the dough in the oiled bowl, cover it with food wrap, and refrigerate overnight or at least 12 hours.
On the following day, remove the dough from the refrigerator and allow it to reach room temperature for approximately an hour. Meanwhile, begin preparing the filling by bringing a mixture of 0.75 cups of milk, 1.80 oz. of sugar, cinnamon, and orange zest to a boil. Once boiling, remove from heat and add the poppy seeds, allowing them to soak for 6-8 minutes. In a separate bowl, soak the raisins in lukewarm water for 5 minutes, then drain and pat them dry with a paper towel. Finally, combine the soaked raisins with the mixture and let it cool.
While the dough is resting, remove it from the bowl and knead it for a few minutes. Sprinkle a small amount of flour on the surface and roll the dough into a rectangle measuring 11 x 16 inches. Evenly spread the filling and finely chopped chocolate over the dough. Next, carefully shape the dough into a log. Cover it with plastic wrap or a clean towel and allow it to rise in a lukewarm place for approximately half an hour until it becomes puffy.
Now it's time to make the glaze: bring the water and 3.50 oz. of granulated sugar to a boil in a saucepan and cook for 2 minutes. Turn off the heat and set the glaze aside. Line the baking dish with baking paper. Bake the brioche in the preheated oven (375°F) for 35-40 minutes. Take the dish out of the oven and brush the top of the brioche with the prepared glaze.
The quality of the ingredients you use will greatly affect the taste and texture of your brioche. Use fresh eggs, good-quality butter, and high-quality chocolate.
The brioche dough needs time to rise properly, so be patient. Allow the dough to rise at room temperature until it doubles in size.
The brioche needs to be baked until it's golden brown and fully cooked. Check the brioche periodically while it's baking to make sure it doesn't burn.
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