A slightly sweet, French yeast bread, rich with butter and eggs. The traditional shape has a fluted bottom and a topknot and is made in a special mould. Good as a sweet bread or served with cheese or pâté.
A sweet yeast bread that is originally French. Brioche has a unique lightness, flavor and aroma. It is composed of flour, sugar, yeast, milk, butter, and egg yolk. It is similar to the Jewish Challah. Back to the top
(bree-OHSH) A rich French bread made with light yeast, flour and a proportionately large quantity of butter and eggs. Brioche can be used for many different types of breads and buns, but is most recognizable when baked in a small, fluted pan and topped with a tiny ball of dough.
A very rich bread with butter and eggs. Brioche is baked in many shapes though the brioche e tete is best known. The dough can be flavored with nuts or candied fruit, as well as herbs and spices. It may also be used to wrap foods like coulibiac. Slices of toasted brioche are the perfect companion to foie gras and gravlax.
a yeast-raised cake baked to a rich brown usually circular in shape, with a smaller round on top. It is different from other raised doughs in that eggs are added, giving it a characteristic golden tinge, also it is raised in the refrigerator overnight.
Brioche is a light but rich French bread or cake made with a yeast dough enriched with eggs, milk, and butter. The crust is glazed before baking and turns a deep golden brown. The crumb is delicate and pale yellow in colour.