Brioche (, also UK: , US: , French: [bʁijɔʃ]) is a bread of French French origin that is similar to a highly enriched pastry, and whose high egg and butter content (400 grams for each kilogram of flour) give it a rich and tender crumb. Chef Joël Robuchon describes 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.

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  • Brioche (, also UK: , US: , French: [bʁijɔʃ]) is a bread of French French origin that is similar to a highly enriched pastry, and whose high egg and butter content (400 grams for each kilogram of flour) give it a rich and tender crumb. Chef Joël Robuchon describes 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, in that it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally some 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 cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings. (en)
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  • Brioche (, also UK: , US: , French: [bʁijɔʃ]) is a bread of French French origin that is similar to a highly enriched pastry, and whose high egg and butter content (400 grams for each kilogram of flour) give it a rich and tender crumb. Chef Joël Robuchon describes 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. (en)
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  • Brioche (en)
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