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Breads & baking

Brioche

Brioche is a bread dough made with flour, egg, butter, and salt, sometimes with sugar or fruit. It has a flaky, tender texture and can be baked or stuffed.

  • Egg
  • Dairy
  • Allergen: egg
  • Allergen: milk

About the plain ingredient, not packaged products; general information, not medical advice. Details

Texture
Flaky, tender
Cooked most in
The Americas
Top country
United States
Brioche, whole

Photo: Benoît Prieur · CC0 1.0 · Wikimedia Commons

In the kitchen

How to use brioche

Typical ways to cook or use it

  • Bake
  • Stuff

Made from

Preparing it

Let the dough double at room temperature, then punch it down and refrigerate it for another rise. Chilling firms the dough and makes shaping easier. Shape and proof the dough, then generally brush it with egg wash before baking.

Cooking with it

Bake at 230 °C until browned and at least 90 °C inside.

Flavour

Taste and texture

Texture

  • Flaky
  • Tender

On the table

Dishes made with brioche

2 dishes in the catalogue use it.

  • Amtrak Natural Angus Burger

    United States

  • Señor Croque

    United States

Dish lists come from Wikidata; a dish counts when its recorded ingredients include brioche.

Good to know

Diet and allergens: brioche in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.
Allergens
Contains: eggs, milk
Animal origin
From: egg, dairy

Around the world

What brioche is called

Names in 50 languages, from Wikidata.

  • Spanish

    brioche · pan de yema · bollo · bollo de leche

  • French

    brioche · Pâte à brioche · Pain brioché

  • Italian

    brioche · brioscia · briosce

  • Portuguese

    brioche

  • German

    Brioche · Apostelkuchen

  • Dutch

    brioche · melkbrood

  • Greek

    μπριός

  • Turkish

    brioche

  • Russian

    бриошь · бриош

  • Polish

    brioche · brioszka

  • Arabic

    بريوش

  • Persian

    بریوش

Show all 50 languages

  • Armenian

    բրիոշ

  • Azerbaijani

    brioş · brioche

  • Basque

    brioxa-opil · brioxa · brioche-opil · brioche

  • Belarusian (Taraskievica orthography)

    брыёш

  • Breton

    brioch

  • Bulgarian

    Бриош · Бриоша

  • Cantonese

    法式甜包

  • Catalan

    brioix · briox · pa de llet

  • Chinese

    布里歐

  • Czech

    brioška

  • Danish

    Brioche

  • Egyptian Arabic

    بريوش

  • Esperanto

    brioĉo

  • Filipino

    brioche

  • Finnish

    briossi

  • Galician

    brioche

  • Georgian

    ბრიოში

  • Hebrew

    בריוש

  • Hindi

    ब्रियोश

  • Ido

    briocho

  • Indonesian

    brioche

  • Japanese

    ブリオッシュ

  • Javanese

    Brioche

  • Kazakh

    бриош

  • Korean

    브리오슈

  • Lithuanian

    brijošė

  • Macedonian

    бриош

  • Maltese

    brijoxx

  • Norwegian Bokmål

    brioche

  • Serbian

    бриош

  • Slovak

    brioška

  • Slovenian

    brioš

  • Swedish

    brioche

  • Thai

    บรีย็อช

  • Tsonga

    brioche

  • Ukrainian

    бріош

  • Vietnamese

    brioche

  • Welsh

    brioche

Sources and credits

Data

  • GlobeCooks editorial: descriptions, kitchen notes and classification, written by GlobeCooks from checked sources
  • Wikidata: names, classification and dishes (CC0 1.0)
  • Wikimedia Commons: photos

Wikidata item: Q917574

Photos

Photo: Benoît Prieur · CC0 1.0 · Wikimedia Commons