Definition of brioche

The word "brioche" has its origins in the Old French language, where it was originally pronounced as "briche." Its roots can be traced back to the 15th century, where it referred to a type of rich bread made with butter, eggs, and flour. The word "brioche" comes from the Old French word "broche," which means "skewer or hook." This might seem like an odd connection, but it has to do with the traditional methods used to shape brioche dough. In traditional brioche recipes, the dough is usually left to rise overnight, then shaped into a round ball and left to rise again. The dough is then cut into small pieces and rolled into rounds, which are then arranged on a baking sheet and left to rise again. The resulting shape resembles the hooks or skewers used to hold meat on a spit, hence the name "brioche." In addition to its traditional shape, brioche dough is also characterized by its rich texture and buttery flavor. This is due to the high amount of butter and eggs used in the recipe, which give the bread a soft, tender crumb and a rich, buttery taste. Today, the term "brioche" is used not just to refer to the bread itself but also to a wide variety of delicious pastries and desserts made with brioche dough, such as brioche bread pudding, brioche pain doussaffies, and brioche-style cinnamon rolls. No matter how it's prepared, brioche is a delightful treat that's sure to please anyone who loves rich, buttery baked goods.