Etymology
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brioche (n.)

enriched type of French bread, 1824, from French brioche (15c.), from brier "to knead the dough," Norman form of broyer "to grind, pound," from Proto-Germanic *brekan "to break" (from PIE root *bhreg- "to break"). By 1840 as "round or stuffed cushion for the feet to rest on."

updated on August 20, 2017

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Definitions of brioche from WordNet

brioche (n.)
a light roll rich with eggs and butter and somewhat sweet;
Etymologies are not definitions. From wordnet.princeton.edu, not affiliated with etymonline.