Translation and analysis of words by artificial intelligence
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brioche$9712$ - translation to greek
![Epiphany]], especially in [[Provence]])](https://commons.wikimedia.org/wiki/Special:FilePath/Brioche des Rois dsc06781.jpg?width=200 "Epiphany]], especially in [[Provence]])")
![15 kg brioche in Brioche Dance, [[vendéenne]] tradition](https://commons.wikimedia.org/wiki/Special:FilePath/Grande brioche de mariage vendéen.jpg?width=200 "15 kg brioche in Brioche Dance, [[vendéenne]] tradition")
![[[Tarte Tropézienne]]](https://commons.wikimedia.org/wiki/Special:FilePath/20050101-223214 tarte tropezienne.jpg?width=200 "[[Tarte Tropézienne]]")
Definition
Wikipedia
Brioche (, also UK: , US: , French: [bʁijɔʃ]) is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. The chef Joël Robuchon described 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 because it is made in the same basic way as bread but has the richer aspect of a pastry because of the addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. Brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of Viennoiserie. Brioche is often baked with additions of fruit or chocolate chips and served on its own or as the basis of a dessert, with many regional variations in added ingredients, fillings, or toppings.
