{"id":27437,"date":"2020-09-09T10:00:12","date_gmt":"2020-09-09T08:00:12","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=27437"},"modified":"2020-09-09T09:21:57","modified_gmt":"2020-09-09T07:21:57","slug":"brioche","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/en\/brioche\/","title":{"rendered":"Brioche"},"content":{"rendered":"<p><span class=\"text_line\" data-position=\"14:3:0:0:0\" data-endposition=\"14:3:14:0:0\" data-complex=\"0\">Brioche is a rich, pillowy bread delicious on its own. At the caf\u00e9 we<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:3:14:0:0\" data-endposition=\"14:3:26:0:0\" data-complex=\"0\">use this dough as the base to our Apricot Morning Buns, Sticky<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:3:26:0:0\" data-endposition=\"14:4:0:0:0\" data-complex=\"0\">Buns, Fennel Morning Buns, Hot Cross Buns, and Brioche Ring.<\/span><\/p>\n<p><strong>Portions: <\/strong>Makes 1 Pullman loaf<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li><span class=\"text_line\" data-position=\"14:7:0:0:0\" data-endposition=\"14:8:0:0:0\" data-complex=\"0\">1 cup (235g) whole milk, room temperature<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"14:8:0:0:0\" data-endposition=\"14:9:0:0:0\" data-complex=\"0\">1 tablespoon + \u00bc teaspoon active dry yeast<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:9:0:0:0\" data-endposition=\"14:10:0:0:0\" data-complex=\"0\">5\u00bc cups (630g) bread flour, divided<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"14:10:0:0:0\" data-endposition=\"14:11:0:0:0\" data-complex=\"0\">\u00bd cup + 1 tablespoon (113g) granulated sugar<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"14:11:0:0:0\" data-endposition=\"14:12:0:0:0\" data-complex=\"0\">1 tablespoon + \u00bd teaspoon kosher salt<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"14:12:0:0:0\" data-endposition=\"14:13:0:0:0\" data-complex=\"0\">6 large eggs, room temperature<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"14:13:0:0:0\" data-endposition=\"14:14:0:0:0\" data-complex=\"0\">\u00be cup (171g) unsalted butter, softened<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"14:14:0:0:0\" data-endposition=\"14:15:0:0:0\" data-complex=\"0\">1 egg, for wash<\/span><\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<div class=\"reader_column left_column\" data-colindex=\"0\">\n<div data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"14:16:0:0:0\" data-endposition=\"14:16:13:0:0\" data-complex=\"0\">Combine milk and yeast in the bowl of a stand mixer. Whisk milk<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:16:13:0:0\" data-endposition=\"14:16:25:0:0\" data-complex=\"0\">and yeast together by hand until yeast dissolves. Add 1 cup (120g)<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:16:25:0:0\" data-endposition=\"14:16:36:5:0\" data-complex=\"0\">bread flour and sugar and continue to whisk by hand until ingre<\/span><span class=\"text_line\" data-position=\"14:16:36:5:0\" data-endposition=\"14:17:0:0:0\" data-complex=\"0\">dients resemble a thick slurry. This is the sponge.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/div>\n<\/div>\n<div class=\"reader_column right_column\" data-colindex=\"1\">\n<div data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"14:17:0:0:0\" data-endposition=\"14:17:12:0:0\" data-complex=\"0\">Spread 4\u00bc cups (510g) bread flour evenly on top of the sponge,<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:17:12:0:0\" data-endposition=\"14:17:28:0:0\" data-complex=\"0\">then place the salt on top. Do not let the salt touch the sponge, or it<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:17:28:0:0\" data-endposition=\"14:17:43:0:0\" data-complex=\"0\">will kill the yeast. Cover with plastic wrap and set in a warm place to<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:17:43:0:0\" data-endposition=\"14:17:54:0:0\" data-complex=\"0\">rise until sponge bubbles around edges and flour splits and cracks,<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:17:54:0:0\" data-endposition=\"14:18:0:0:0\" data-complex=\"0\">30 to 45 minutes.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:18:0:0:0\" data-endposition=\"14:18:11:6:0\" data-complex=\"0\">Return bowl to a stand mixer fitted with the dough hook attach<\/span><span class=\"text_line\" data-position=\"14:18:11:6:0\" data-endposition=\"14:18:24:0:0\" data-complex=\"0\">ment. Add 6 eggs to sponge mixture and mix on lowest speed until<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:18:24:0:0\" data-endposition=\"14:18:36:0:0\" data-complex=\"0\">combined, 3 to 5 minutes. Add butter in three additions, mixing on<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:18:36:0:0\" data-endposition=\"14:18:47:0:0\" data-complex=\"0\">low speed after each addition until just combined. Scrape bowl well<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:18:47:0:0\" data-endposition=\"14:18:58:5:0\" data-complex=\"0\">with a rubber spatula or plastic bowl scraper to incorporate all ingre<\/span><span class=\"text_line\" data-position=\"14:18:58:5:0\" data-endposition=\"14:18:70:4:0\" data-complex=\"0\">dients. Mix on lowest speed for 20 to 30 minutes. Dough will even<\/span><span class=\"text_line\" data-position=\"14:18:70:4:0\" data-endposition=\"14:18:83:0:0\" data-complex=\"0\">tually make a slapping sound in the mixing bowl. You may need to<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:18:83:0:0\" data-endposition=\"14:19:0:0:0\" data-complex=\"0\">hold on to the mixer to steady it.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:19:0:0:0\" data-endposition=\"14:19:11:3:0\" data-complex=\"0\">Dough will look shiny and smooth and pull away from the mix<\/span><span class=\"text_line\" data-position=\"14:19:11:3:0\" data-endposition=\"14:19:21:0:0\" data-complex=\"0\">ing bowl, gathering around the dough hook. Check the gluten<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:19:21:0:0\" data-endposition=\"14:19:33:0:0\" data-complex=\"0\">formation by using the windowpane test: pinch off a \u00bd-inch ball of<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:19:33:0:0\" data-endposition=\"14:19:46:0:0\" data-complex=\"0\">dough and stretch it out. It should be strong enough to stretch out<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:19:46:0:0\" data-endposition=\"14:19:57:5:0\" data-complex=\"0\">into a thin, transparent sheet. Transfer dough into a large bowl light<\/span><span class=\"text_line\" data-position=\"14:19:57:5:0\" data-endposition=\"14:19:70:0:0\" data-complex=\"0\">ly coated in oil or nonstick spray. Cover with plastic wrap and leave<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:19:70:0:0\" data-endposition=\"14:20:0:0:0\" data-complex=\"0\">to rise until doubled in volume, about 2 hours. <\/span><span class=\"text_line\" data-position=\"14:20:0:0:0\" data-endposition=\"14:20:11:0:0\" data-complex=\"0\">Remove plastic wrap and punch dough down by taking the edge<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:20:11:0:0\" data-endposition=\"14:20:26:0:0\" data-complex=\"0\">of one side of the dough and pulling it to the center. Repeat with the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:20:26:0:0\" data-endposition=\"14:20:39:0:0\" data-complex=\"0\">other three sides, so the seams are all in the center. Dough should<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:20:39:0:0\" data-endposition=\"14:20:52:3:0\" data-complex=\"0\">be shiny and smooth. Rotate the dough so the seams are at the bot-<span data-hidespace=\"1\" data-backspace=\"1\" data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:20:52:3:0\" data-endposition=\"14:21:0:0:0\" data-complex=\"0\">tom of the bowl.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:21:0:0:0\" data-endposition=\"14:21:11:3:0\" data-complex=\"0\">Cover with plastic wrap and let rise in the refrigerator until dou<\/span><span class=\"text_line\" data-position=\"14:21:11:3:0\" data-endposition=\"14:21:23:0:0\" data-complex=\"0\">bled in volume, about 4 hours. For the best flavor development, let<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:21:23:0:0\" data-endposition=\"14:22:0:0:0\" data-complex=\"0\">it rise longer, 8 hours to overnight.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:22:0:0:0\" data-endposition=\"14:22:10:0:0\" data-complex=\"0\">Remove dough from the refrigerator. Lightly coat a Pullman loaf<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:22:10:0:0\" data-endposition=\"14:22:21:0:0\" data-complex=\"0\">pan with nonstick spray. Transfer dough to a lightly floured surface<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:22:21:0:0\" data-endposition=\"14:22:36:0:0\" data-complex=\"0\">and roll it back and forth by hand to shape into a log. Place dough<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:22:36:0:0\" data-endposition=\"14:22:50:0:0\" data-complex=\"0\">into prepared pan and set aside to proof until it has risen and is<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:22:50:0:0\" data-endposition=\"14:23:0:0:0\" data-complex=\"0\">room temperature, about 2 hours.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:23:0:0:0\" data-endposition=\"14:23:13:0:0\" data-complex=\"0\">Preheat oven to 375\u00b0. In a small bowl, beat egg. Use pastry brush<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:23:13:0:0\" data-endposition=\"14:24:0:0:0\" data-complex=\"0\">to coat top of loaf with egg wash.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:24:0:0:0\" data-endposition=\"14:24:13:0:0\" data-complex=\"0\">Place loaf pan on a sheet pan and bake 30 minutes. Rotate and<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:24:13:0:0\" data-endposition=\"14:24:24:0:0\" data-complex=\"0\">continue baking until top of loaf is brown and internal temperature<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"14:24:24:0:0\" data-endposition=\"14:25:0:0:0\" data-complex=\"0\">reads 200\u00b0, about 30 more minutes. Cool in pan and then unmold.<\/span><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Brioche is a rich, pillowy bread delicious on its own. At the caf\u00e9 we\u00a0use this dough as the base to our Apricot Morning Buns, Sticky\u00a0Buns, Fennel Morning Buns, Hot Cross Buns, and Brioche Ring. Portions: Makes 1 Pullman loaf Ingredients: 1 cup (235g) whole milk, room temperature\u00a0 1 tablespoon + \u00bc teaspoon active dry yeast\u00a05\u00bc&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/en\/brioche\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":27438,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[6570],"tags":[],"class_list":["post-27437","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Brioche - IreneMilito.it<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.irenemilito.it\/en\/brioche\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brioche\" \/>\n<meta property=\"og:description\" content=\"Brioche is a rich, pillowy bread delicious on its own. At the caf\u00e9 we\u00a0use this dough as the base to our Apricot Morning Buns, Sticky\u00a0Buns, Fennel Morning Buns, Hot Cross Buns, and Brioche Ring. Portions: Makes 1 Pullman loaf Ingredients: 1 cup (235g) whole milk, room temperature\u00a0 1 tablespoon + \u00bc teaspoon active dry yeast\u00a05\u00bc...Read More\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.irenemilito.it\/en\/brioche\/\" \/>\n<meta property=\"og:site_name\" content=\"IreneMilito.it\" \/>\n<meta property=\"article:published_time\" content=\"2020-09-09T08:00:12+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-09-09T07:21:57+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2020\/09\/download-4.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"278\" \/>\n\t<meta property=\"og:image:height\" content=\"181\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Irene Milito\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Irene Milito\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.irenemilito.it\/en\/brioche\/\",\"url\":\"https:\/\/www.irenemilito.it\/en\/brioche\/\",\"name\":\"Brioche - IreneMilito.it\",\"isPartOf\":{\"@id\":\"https:\/\/www.irenemilito.it\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.irenemilito.it\/en\/brioche\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.irenemilito.it\/en\/brioche\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2020\/09\/download-4.jpeg\",\"datePublished\":\"2020-09-09T08:00:12+00:00\",\"dateModified\":\"2020-09-09T07:21:57+00:00\",\"author\":{\"@id\":\"https:\/\/www.irenemilito.it\/en\/#\/schema\/person\/6b85191f6a3b4eca504346a11bfb5a43\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.irenemilito.it\/en\/brioche\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.irenemilito.it\/en\/brioche\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.irenemilito.it\/en\/brioche\/#primaryimage\",\"url\":\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2020\/09\/download-4.jpeg\",\"contentUrl\":\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2020\/09\/download-4.jpeg\",\"width\":278,\"height\":181},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.irenemilito.it\/en\/brioche\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.irenemilito.it\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Brioche\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.irenemilito.it\/en\/#website\",\"url\":\"https:\/\/www.irenemilito.it\/en\/\",\"name\":\"IreneMilito.it\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.irenemilito.it\/en\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.irenemilito.it\/en\/#\/schema\/person\/6b85191f6a3b4eca504346a11bfb5a43\",\"name\":\"Irene Milito\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.irenemilito.it\/en\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/5eb26e0db05f41e91aa2b9ea92d89581?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/5eb26e0db05f41e91aa2b9ea92d89581?s=96&d=mm&r=g\",\"caption\":\"Irene Milito\"},\"url\":\"https:\/\/www.irenemilito.it\/en\/author\/irene-milito\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Brioche - IreneMilito.it","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.irenemilito.it\/en\/brioche\/","og_locale":"en_US","og_type":"article","og_title":"Brioche","og_description":"Brioche is a rich, pillowy bread delicious on its own. At the caf\u00e9 we\u00a0use this dough as the base to our Apricot Morning Buns, Sticky\u00a0Buns, Fennel Morning Buns, Hot Cross Buns, and Brioche Ring. 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