Brioche
Brioche
Brioche (/briːˈoʊʃ/, also UK: /ˈbriːɒʃ, briːˈɒʃ/, US: /briːˈɒʃ, ˈbriːɒʃ, briːˈoʊʃ/, French: [bʁi.ɔʃ]) is a type of bread that originated in France.
Etymology
The term "brioche" comes from the Old French word "brier", which means "to knead". This is combined with the Old French suffix "-oche", which is used to denote a small quantity. Therefore, "brioche" can be roughly translated as "a small amount of kneaded dough".
Description
Brioche is a highly enriched bread, noted for its high butter and egg content, commonly served as a component of French cuisine. It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. 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.
Varieties
There are numerous variations of brioche, including the brioche à tête, brioche Nanterre, and brioche loaf. The brioche à tête, or "brioche with a head," is perhaps the most classically recognized form. It is formed from two pieces of dough, the smaller piece forms the "tête" (head) which sits atop the larger piece. The brioche Nanterre is a loaf of brioche made in a standard loaf pan. Instead of shaping two pieces of dough into a round, the dough is rolled into several small balls and placed in the pan. Loaves made this way are often pulled apart and eaten as individual pieces.
Related Terms
- Viennoiserie: A type of French or Belgian bakery product that is leavened with yeast and often contains butter, milk, and eggs.
- Pain au lait: A type of sweet bread from France that is often eaten for breakfast or as a snack.
- Pain aux raisins: A type of pastry from France that is often eaten for breakfast or as a snack.
External links
- Medical encyclopedia article on Brioche
- Wikipedia's article - Brioche
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