brioche


noun, plural bri·och·es [bree-oh-shiz, -osh-iz; French bree-awsh] /ˈbri oʊ ʃɪz, -ɒʃ ɪz; French briˈɔʃ/.

  1. a light, sweet bun or roll made with eggs, yeast, and butter.

noun

  1. a soft roll or loaf made from a very light yeast dough, sometimes mixed with currants
n.

enriched type of French bread, 1826, from French brioche (15c.), from brier “to knead the dough,” Norman form of broyer “to grind, pound,” from West Germanic *brekan “to break” (see break (v.)).

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