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Brioches
Front of the Brioches recipe card. More information on Brioche from Wikipedia The first recorded use of the word in French dates from 1404. It is attested in 1611 in Cotgrave's A Dictionarie of the French and English Tongues, where it is described as 'a rowle, or bunne, of spiced bread' and its origin given as Norman. A similar type of bread, called tsoureki, is also traditionally baked in Greece for the Easter weekend. Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and