Definition of Brioche

1. Noun. A light roll rich with eggs and butter and somewhat sweet.

Generic synonyms: Bun, Roll



Definition of Brioche

1. n. A light cake made with flour, butter, yeast, and eggs.

Definition of Brioche

1. Noun. A type of bun, of French origin. ¹

¹ Source: wiktionary.com

Definition of Brioche

1. a rich roll [n -S]

Brioche Pictures

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Lexicographical Neighbors of Brioche

brinkmanship
brinkmanships
brinkmen
brinks
brinksman
brinksmanship
brinksmanships
brinksmen
brinner
brinny
brinolase
brinrobertsite
brins
briny
brio
brioche (current term)
brioches
briolette
briolettes
brionies
briony
brios
briquet
briquets
briquette
briquetted
briquettes
briquetting
bris
brisance

Literary usage of Brioche

Below you will find example usage of this term as found in modern and/or classical literature:

1. Miss Parloa's Kitchen Companion: A Guide for All who Would be Good Housekeepers by Maria Parloa (1887)
"brioche PASTE. DISHES made of brioche paste are not often found in this country ... In Paris a man got rich by making a specialty of warm loaves of brioche. ..."

2. The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery by Alexis Soyer (1847)
"brioche cm Frontage. Make the paste as directed (No. 1321), but rather softer, and when ready for use mix in a pound of Gruyere cheese cut into small dice, ..."

3. The Hand-book of Needlework by Miss Lambert, Lambert (F.) (1842)
"A brioche. The brioche knitting-stitch is simply as follows: bring the wool forward, ... A brioche* is formed of sixteen straight narrow stripes, ..."

4. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"Coffee Cakes (brioche). 1 cup scalded milk. i., cup sugar. *4 CuP yolks of eggs. '2 yeast cakes. >£ cup whole eggs. % teaspoon extract lemon, or % cup ..."

5. A Journal of Impressions in Belgium by May Sinclair (1915)
"you will see no hope beyond the brioche and the English tea. I walk about again till it is time to go back to the Hotel. So far, my emancipation has not ..."

6. The Young Cook's Guide, with Practical Observations: A New Treatise on by I. Roberts (1836)
"468—brioche. The first point to be observed in making brioche is to prepare the yeast: take half a pint of yeast and put it into a large basin with three ..."

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