brioche

Borrowed from French brioche.

• (UK) IPA^(key): /ˈbriːɒʃ/, /briːˈɒʃ/[1]

  • Audio (UK)

    (file)

• Rhymes: -ɒʃ

brioche (plural brioches)

1. A type of light sweet pastry or bun of French origin.

   Hypernym: viennoiserie

   Coordinate terms: croissant, pain au chocolat, Danish pastry

   • 2004, Harold McGee, chapter 10, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:

     French brioche dough is especially rich in butter and eggs. It's often retarded […] for 6–18 hours to stiffen it, then rolled out and briefly rested.

2. A knitted cushion for the feet.

• brioche on Wikipedia.Wikipedia

From Old French brier (“to break”) +‎ -oche; compare French broyer.

• IPA^(key): /bʁi.jɔʃ/

• Audio

  (file)

brioche f (plural brioches)

1. (baking, cooking) brioche (type of light sweet pastry or bun of French origin)
   • (Can we date this quote?), Attributed to Marie Antoinette:

     Qu'ils mangent de la brioche.

     Let them eat cake.

2. (figuratively) gaffe, blunder

   Synonyms: gaucherie, bévue, boulette

3. (informal) paunch, belly

   Synonym: bide

• avoir une brioche au four

• “brioche”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012.

Borrowed from French brioche, from Old French brier (“to break”).

• IPA^(key): /briˈɔʃ/^*

• Audio

  (file)

• Rhymes: -ɔʃ

brioche f (invariable)

1. a croissant, Danish pastry, or other sweet bun

   Synonyms: cornetto, croissant

• cornetto m

• borchie, boriche, chiorbe

Borrowed from French brioche.[1][2]

• Hyphenation: bri‧o‧che

brioche m (plural brioches)

1. (cooking) brioche (type of bun)

Borrowed from French brioche.

• IPA^(key): /ˈbɾjot͡ʃe/ [ˈbɾjo.t͡ʃe]
• Rhymes: -otʃe
• Syllabification: brio‧che

brioche m (plural brioches)

1. brioche (type of bun)

• “brioche”, in Diccionario de la lengua española, Vigésima tercera edición, Real Academia Española, 2014