Welcome to Anagrammer Crossword Genius! Keep reading below to see if brioche is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on brioche.
brioche
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The answer BRIOCHE has 81 possible clue(s) in existing crosswords.
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The word BRIOCHE is VALID in some board games. Check BRIOCHE in word games in Scrabble, Words With Friends, see scores, anagrams etc.
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Definitions of brioche in various dictionaries:
noun - a light roll rich with eggs and butter and somewhat sweet
A soft, light-textured bread made from eggs, butter, flour, and yeast and formed into a roll or a bun.
noun - a rich roll
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Keep reading for additional results and analysis below.
| Possible Jeopardy Clues |
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| Breakfast treat whose name may be derived from "briser", to break, & "hocher", to shake |
| Oft-attributed to Marie-Antoinette, "Let them eat cake" in French is "Qu'ils mangent de la" this roll made with yeast dough & eggs |
| A tete is the classic shape of this French-named bread, as seen here |
| Possible Dictionary Clues |
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| A soft, light-textured bread made from eggs, butter, flour, and yeast and formed into a roll or a bun. |
| a light sweet yeast bread typically in the form of a small round roll. |
| a light roll rich with eggs and butter and somewhat sweet |
| soft, slightly sweet bread made with eggs and butter |
| A light sweet yeast bread typically in the form of a small round roll. |
| Brioche description |
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Brioche (; French: [bi.]) is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content (400 grams for each kilogram of flour) give it a rich and tender crumb. Chef Joël Robuchon describes it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. * Brioche is considered a Viennoiserie, in that it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally a bit of sugar. Brioche, along with pain au lait and pain aux raisinswhich are commonly eaten at breakfast or as a snackform a leavened subgroup of Viennoiserie. Brioche is often cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, |