About site:

Domain name - brioche.ae

Site title - Test Page for the Apache HTTP Server on Red Hat Enterprise Linux

Go to website - Test Page for the Apache HTTP Server on Red Hat Enterprise Linux

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Location Country - United Arab Emirates

City/Town - Dubai

Provider - Emirates Telecommunications Group Company (etisalat Group) Pjsc

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5.195.197.31

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☆ brioche.ae. 21600 IN NS ns1.etisalatdomains.ae.
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Brief facts about brioche:

Brioche is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. The chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs". It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. Brioche is considered a Viennoiserie because it is made in the same basic way as bread but has the richer aspect of a pastry because of the addition of eggs, butter, liquid and occasionally sugar. Brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of Viennoiserie. Brioche is often baked with additions of fruit or chocolate chips and served on its own or as the basis of a dessert, with many regional variations in added ingredients, fillings, or toppings.

Challah - Challah is a special bread of Ashkenazi Jewish origin, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays. Ritually acceptable challah is made of dough from which a small portion has been set aside as an offering.

Cottage loaf - A cottage loaf is a traditional type of bread originating in England.

Craquelin - Craquelin is a type of Belgian brioche that is filled with nib sugar. Sugar pieces are flavoured with orange, lemon, vanilla, or almond essence, then inserted into the dough before cooking. They melt and cool, leaving gaps encrusted in sugar.

Ensaymada - The ensaïmada is a pastry product from Mallorca, Balearic Islands, Spain. It is a common cuisine eaten in southwestern Europe, Latin America and the Philippines.

Gugelhupf - A Gugelhupf also Kugelhupf, Guglhupf, Gugelhopf, pronounced ˈɡuːɡl̩.hʊp͡f, -hɔp͡f, ˈkuːɡl̩- , and, in France, kouglof kuɡlɔf , kougelhof, or kougelhopf, is a cake traditionally baked in a distinctive ring pan, similar to Bundt cake, but leavened with baker's yeast.

Mouna - Mouna, also known as Mona is an Algerian orange scented brioche that is indigenous to the city of Oran. It has a sweet taste enriched with oil and eggs and often contains anise, sesame, orange or other citrus. The Pieds noirs, who introduced it into France in the 1960s, tend to eat it at Easter.

French breads

Braided egg breads

Norman cuisine

Brioches

Yeast breads