brioche [bree-ohsh, -osh; French bree-awsh] noun


A slightly sweet butter- and egg-rich yeast dough, usually formed into its classic shape with a fluted pan. The interior has a beautiful, rich golden color and the exterior is usually a deep, shiny burnished brown, created by an egg-wash.


Bakepedia Tips

Brioche dough can be used and baked in other manners – to create loaves for thin slices served with foie gras or preserves, as a base for rich sticky buns or even as base for rich, filled pastries.

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