Pronunciation: [BREE-ohsh; bree-AHSH]
This French creation is a light yeast bread rich with butter and eggs. The classic shape, called brioche à tête, has a fluted base and a jaunty topknot. It also comes in the form of small buns or a large round loaf. Special fluted brioche molds, available in metal, glass or ceramic, are necessary for the brioche à tête. Brioche dough is also used to enclose foods such as sausage or cheese.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Brioche and Berry Bread Pudding with Lemon Fondant
- Brioche and Pesto Crusted Halibut with Portobello Caps, Broccoli, Creamed Fennel and Sun-Dried Tomato Beurre Blanc
- Brioche Doughnut
- Brioche-Pear Stuffing With Italian Sausage and Almonds
- Brioche French Toast with Caramelized Peaches