noun, plural bri·och·es [bree-oh-shiz, -osh-iz; French bree-awsh] /ˈbri oʊ ʃɪz, -ɒʃ ɪz; French briˈɔʃ/.
Origin of brioche
Examples from the Web for brioche
A simple combination of brioche, thinly sliced onion, mayonnaise and parsley, it proves irresistible at cocktail parties.
The longer it is beaten the better, and the lighter the brioche will be.
Roll the brioche mixture into a long rectangular piece about 1/4 inch thick.Woman's Institute Library of Cookery, Vol. 4|Woman's Institute of Domestic Arts and Sciences
In the meanwhile, the two little waifs had approached the brioche at the same time as the swans.
Word Origin for brioche
enriched type of French bread, 1826, from French brioche (15c.), from brier "to knead the dough," Norman form of broyer "to grind, pound," from West Germanic *brekan "to break" (see break (v.)).