Definition of brioche in English:

brioche

Pronunciation /briːˈɒʃ//ˈbriːɒʃ/

noun

  • A light sweet yeast bread typically in the form of a small round roll.

    ‘she ate a brioche and drank milky coffee’
    mass noun ‘scallops crumbed in brioche’
    • ‘Cut the brioche into long triangles and arrange on a parchment-lined sheet pan.’
    • ‘Invert the mold onto a cutting board and transfer the brioche to a wire rack to cool.’
    • ‘Transfer the large pieces to the prepared brioche pans and, using a paring knife, score the top.’
    • ‘Place the round slice of foie gras into the hollowed brioche and reserve.’
    • ‘Place a slice of roulade on top of each of the brioche rounds.’
    • ‘In a large bowl, combine the brioche and creme anglaise and toss to coat.’
    • ‘Dip the small brioche rounds in the vanilla custard and place in the bottom of the mold, pressing gently to secure.’
    • ‘Elsewhere prices for brioches, soda breads and rye loaves are spiralling as demand surges.’
    • ‘Place a brioche round to one side of a plate with a portion of quince compote on top.’
    • ‘Arrange the brioche rounds on a dinner plate and top each with a slice of the monkfish liver.’
    • ‘To finish the brioche, in a medium saute pan, melt the butter over medium heat.’
    • ‘Brioche a tete is a traditional Parisian brioche in which two dough rounds are stacked in the same mold.’
    • ‘Classic summer pudding is made with stale bread but it is much better made with store bought pound cake or brioche.’
    • ‘Panettone, stollen, brioche or malted fruit breads are ideal for this.’
    • ‘For the brioche dumplings, place the veal bones in a medium bowl, Sprinkle with salt, and cover with cold water.’
    • ‘The brioche roll was the perfect vehicle for everything.’
    • ‘In comes a white chocolate marquise and a French brioche toast with strawberries and ice cream.’
    • ‘For the brioche: Preheat the oven to 400 degrees.’
    • ‘Even the brioche round on which it sat was stale.’
    • ‘Arrange the remaining brioche and pour the remaining custard over the terrine.’

Origin

French, from Norman French brier, synonym of broyer, literally ‘split up into very small pieces by pressure’.

Pronunciation

brioche

/briːˈɒʃ//ˈbriːɒʃ/