{"id":27543,"date":"2020-09-09T22:00:55","date_gmt":"2020-09-09T20:00:55","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=27543"},"modified":"2020-09-09T18:28:07","modified_gmt":"2020-09-09T16:28:07","slug":"apricot-morning-buns","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/en\/apricot-morning-buns\/","title":{"rendered":"Apricot morning buns"},"content":{"rendered":"<p><span class=\"text_line\" data-position=\"30:3:0:0:0\" data-endposition=\"30:3:13:0:0\" data-complex=\"0\">Just say \u201cmorning bun\u201d and you feel like a gentle morning is waiting<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"30:3:13:0:0\" data-endposition=\"30:4:0:0:0\" data-complex=\"0\">for you. Add apricot jam and these buns will be even more delicious.<\/span><\/p>\n<p><strong>Portions:\u00a0<\/strong>Makes 6<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li><span class=\"text_line\" data-position=\"30:7:0:0:0\" data-endposition=\"30:8:0:0:0\" data-complex=\"1\"><span data-lineindex=\"0\">\u00bd<\/span>\u00a0<span data-lineindex=\"1\">recipe<\/span>\u00a0<span data-lineindex=\"2\">(about<\/span>\u00a0<span data-lineindex=\"3\">775g)<\/span>\u00a0<span data-lineindex=\"4\"><span id=\"_link_30,7,0,0,0\" class=\"valid_link link_part first_link_part last_link_part\">Brioche<\/span><\/span>\u00a0<span data-lineindex=\"5\">dough<\/span> <\/span><\/li>\n<li><span class=\"text_line\" data-position=\"30:8:0:0:0\" data-endposition=\"30:9:0:0:0\" data-complex=\"0\">All-purpose flour, for dusting<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=\"30:9:0:0:0\" data-endposition=\"30:10:0:0:0\" data-complex=\"0\">\u00bc cup (85g) apricot jam<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"30:10:0:0:0\" data-endposition=\"30:11:0:0:0\" data-complex=\"0\">3 tablespoons (43g) 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=\"30:11:0:0:0\" data-endposition=\"30:12:0:0:0\" data-complex=\"0\">\u00bd cup (100g) granulated sugar, divided<\/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=\"30:13:0:0:0\" data-endposition=\"30:13:11:0:0\" data-complex=\"0\">Allow brioche dough to come to room temperature and line work<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"30:13:11:0:0\" data-endposition=\"30:13:21:0:0\" data-complex=\"0\">surface with a sheet of parchment paper. Lightly flour parchment<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"30:13:21:0:0\" data-endposition=\"30:13:32:0:0\" data-complex=\"0\">paper and transfer dough to parchment. Lightly flour dough and roll<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"30:13:32:0:0\" data-endposition=\"30:13:46:0:0\" data-complex=\"0\">into a 9\u00d712rectangle that is \u00bc inch thick. Arrange the rectangle<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"30:13:46:0:0\" data-endposition=\"30:13:61:0:0\" data-complex=\"0\">in the landscape format, so the 12 side is in front of you. With a<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"30:13:61:0:0\" data-endposition=\"30:14:0:0:0\" data-complex=\"0\">small offset spatula, spread apricot jam evenly over dough. <\/span><span class=\"text_line\" data-position=\"30:14:0:0:0\" data-endposition=\"30:14:11:0:0\" data-complex=\"0\">Starting from the short side, begin tucking and rolling the edge<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"30:14:11:0:0\" data-endposition=\"30:14:24:0:0\" data-complex=\"0\">of the dough over the sugar, keeping it snug. It\u2019s important to roll<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"30:14:24:0:0\" data-endposition=\"30:14:36:0:0\" data-complex=\"0\">the dough tightly, so the foundation is strong and it won\u2019t unravel<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"30:14:36:0:0\" data-endposition=\"30:14:50:0:0\" data-complex=\"0\">later when the dough is cut. Continue to roll the dough similar to a<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"30:14:50:0:0\" data-endposition=\"30:14:63:0:0\" data-complex=\"0\">jelly roll. Lift the parchment paper to help roll the dough up. Press<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"30:14:63:0:0\" data-endposition=\"30:14:75:0:0\" data-complex=\"0\">on the seam to make sure it sticks. Wrap parchment around the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"30:14:75:0:0\" data-endposition=\"30:15:0:0:0\" data-complex=\"0\">rolled dough and freeze until firm, at least 1 hour.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"30:15:0:0:0\" data-endposition=\"30:15:13:0:0\" data-complex=\"0\">Preheat oven to 375\u00b0. Use a pastry brush to coat a 6-cup muffin<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"30:15:13:0:0\" data-endposition=\"30:15:24:0:0\" data-complex=\"0\">tin with softened butter. Sprinkle 2 teaspoons sugar in each cup.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"30:15:24:0:0\" data-endposition=\"30:15:38:0:0\" data-complex=\"0\">Hold the tin upright at a slight angle and turn it clockwise to shake<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"30:15:38:0:0\" data-endposition=\"30:16:0:0:0\" data-complex=\"0\">the sugar so that each compartment is coated with sugar.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"30:16:0:0:0\" data-endposition=\"30:16:11:3:0\" data-complex=\"0\">Remove morning bun log from freezer and slice into 6 equal por<\/span><span class=\"text_line\" data-position=\"30:16:11:3:0\" data-endposition=\"30:16:22:0:0\" data-complex=\"0\">tions, about 2 inches thick. Place each bun in sugar-lined muffin<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"30:16:22:0:0\" data-endposition=\"30:16:37:0:0\" data-complex=\"0\">cup, cut side up. Leave dough to proof in warm place until it is soft<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"30:16:37:0:0\" data-endposition=\"30:17:0:0:0\" data-complex=\"0\">and pillowy, rising above rim of molds, about 1 hour.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"30:17:0:0:0\" data-endposition=\"30:17:9:0:0\" data-complex=\"0\">Bake until golden brown, about 36 minutes, rotating halfway<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"30:17:9:0:0\" data-endposition=\"30:18:0:0:0\" data-complex=\"0\">through.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"30:18:0:0:0\" data-endposition=\"30:18:10:0:0\" data-complex=\"0\">Cool for 10 minutes before un molding. Use a small offset spatula to loosen buns. If caramel is too cool to un mold properly,<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>return tin to oven for 5 minutes and un mold. Toss in remaining \u00bc<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>cup sugar to coat. Serve warm.<\/span><\/div>\n<div data-content-column=\"1\" aria-hidden=\"true\"><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Just say \u201cmorning bun\u201d and you feel like a gentle morning is waiting\u00a0for you. Add apricot jam and these buns will be even more delicious. Portions:\u00a0Makes 6 Ingredients: \u00bd\u00a0recipe\u00a0(about\u00a0775g)\u00a0Brioche\u00a0dough All-purpose flour, for dusting\u00a0 \u00bc cup (85g) apricot jam\u00a03 tablespoons (43g) unsalted butter, softened\u00a0 \u00bd cup (100g) granulated sugar, divided Preparation: Allow brioche dough to come&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/en\/apricot-morning-buns\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":27544,"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-27543","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>Apricot morning buns - 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\/apricot-morning-buns\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Apricot morning buns\" \/>\n<meta property=\"og:description\" content=\"Just say \u201cmorning bun\u201d and you feel like a gentle morning is waiting\u00a0for you. Add apricot jam and these buns will be even more delicious. Portions:\u00a0Makes 6 Ingredients: \u00bd\u00a0recipe\u00a0(about\u00a0775g)\u00a0Brioche\u00a0dough All-purpose flour, for dusting\u00a0 \u00bc cup (85g) apricot jam\u00a03 tablespoons (43g) unsalted butter, softened\u00a0 \u00bd cup (100g) granulated sugar, divided Preparation: Allow brioche dough to come...Read More\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.irenemilito.it\/en\/apricot-morning-buns\/\" \/>\n<meta property=\"og:site_name\" content=\"IreneMilito.it\" \/>\n<meta property=\"article:published_time\" content=\"2020-09-09T20:00:55+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-09-09T16:28:07+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2020\/09\/33d65d6548487458a54a2d77108a936e.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"900\" \/>\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=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.irenemilito.it\/en\/apricot-morning-buns\/\",\"url\":\"https:\/\/www.irenemilito.it\/en\/apricot-morning-buns\/\",\"name\":\"Apricot morning buns - IreneMilito.it\",\"isPartOf\":{\"@id\":\"https:\/\/www.irenemilito.it\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.irenemilito.it\/en\/apricot-morning-buns\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.irenemilito.it\/en\/apricot-morning-buns\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2020\/09\/33d65d6548487458a54a2d77108a936e.jpg\",\"datePublished\":\"2020-09-09T20:00:55+00:00\",\"dateModified\":\"2020-09-09T16:28:07+00:00\",\"author\":{\"@id\":\"https:\/\/www.irenemilito.it\/en\/#\/schema\/person\/6b85191f6a3b4eca504346a11bfb5a43\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.irenemilito.it\/en\/apricot-morning-buns\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.irenemilito.it\/en\/apricot-morning-buns\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.irenemilito.it\/en\/apricot-morning-buns\/#primaryimage\",\"url\":\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2020\/09\/33d65d6548487458a54a2d77108a936e.jpg\",\"contentUrl\":\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2020\/09\/33d65d6548487458a54a2d77108a936e.jpg\",\"width\":600,\"height\":900},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.irenemilito.it\/en\/apricot-morning-buns\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.irenemilito.it\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Apricot morning buns\"}]},{\"@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":"Apricot morning buns - 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\/apricot-morning-buns\/","og_locale":"en_US","og_type":"article","og_title":"Apricot morning buns","og_description":"Just say \u201cmorning bun\u201d and you feel like a gentle morning is waiting\u00a0for you. 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