brioche

Borrowed from French brioche.

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

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”) [French broyer] +‎ -oche.

• IPA^(key): /bʁi.jɔʃ/

• Audio

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brioche f (plural brioches)

1. (baking, cooking) brioche (type of light sweet pastry or bun of French origin)
   • 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 le Trésor de la langue française informatisé (The Digitized Treasury of the French Language).

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

• IPA^(key): /briˈɔʃ/

brioche f (invariable)

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

• (croissant): cornetto, croissant

• cornetto m

• borchie
• boriche

Borrowed from French brioche.

brioche m (plural brioches)

1. brioche (type of bun)