brioche

[ bree-ohsh, -osh; French bree-awsh ]

/ ˈbri oʊʃ, -ɒʃ; French briˈɔʃ /

a light, sweet bun or roll made with eggs, yeast, and butter.

Origin of brioche

1820–30; < French, Middle French (Norman dial.), equivalent to bri(er) to knead (< Germanic; see break) + -oche noun suffix

A simple combination of brioche, thinly sliced onion, mayonnaise and parsley, it proves irresistible at cocktail parties.

My Dinners With James Beard |John Ferrone |November 3, 2009 |DAILY BEAST
The longer it is beaten the better, and the lighter the brioche will be.

Hand-Book of Practical Cookery for Ladies and Professional Cooks |Pierre Blot
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.

Les Misrables |Victor Hugo

"I should like to see the swans eat the brioche," said the child.

Les Misrables |Victor Hugo
Prepare the dough as for brioche, adding one cupful of finely shredded almonds when ready to mould for the pan.

Mrs. Wilson's Cook Book |Mary A. Wilson

brioche

/ (ˈbriːəʊʃ, -ɒʃ, French briɔʃ) /

a soft roll or loaf made from a very light yeast dough, sometimes mixed with currants

C19: from Norman dialect, from brier to knead, of Germanic origin; compare French broyer to pound, break