A rich French yeast bread enriched with a high proportion of butter and eggs, giving a soft, tender, faintly sweet crumb and a deep golden crust. The dough is slow and supple, often baked in a fluted mould or as the topknotted brioche à tête. It sits between bread and pastry, eaten plain, toasted, or used as the base of richer dishes.
Where it comes from
A butter-and-egg-enriched French yeast bread, documented in France since at least the 15th century.
In the kitchen
Eaten plain or toasted, and used as a base or wrapping for richer sweet and savoury dishes.
Nutrition (per 100g)
~340kcalCal
~8.0gProtein
~14.0gFat
~45.0gCarbs
~2.0gFiber
AI-estimated; model and run unavailable.
