[French] A large light, very rich, yeast roll made with lots of butter and eggs Brioche is baked in many shapes though the brioche e tete is best known The dough can be flavored with nuts or candied fruit, as well as herbs and spices It may also be used to wrap foods like coulibiac Slices of toasted brioche are the perfect companion to foie gras and gravlax Brioche is very similar to the Jewish Challah
A large light, very rich, yeast roll made with lots of butter and eggs Brioche is baked in many shapes though the brioche e tete is best known The dough can be flavored with nuts or candied fruit, as well as herbs and spices It may also be used to wrap foods like coulibiac Slices of toasted brioche are the perfect companion to foie gras and gravlax