Broche vs. Brioche — What's the Difference?

Obsolete form of brooch

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. 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.

Woven with a figure; as, broché goods.

A soft, light-textured bread made from eggs, butter, flour, and yeast and formed into a roll or a bun.

Stitched; - said of a book with no cover or only a paper one.

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

A knitted cushion for the feet.

A light sweet pastry (cake, bun or roll) made with flour, butter, yeast, and eggs.

A knitted foot cushion.

A light roll rich with eggs and butter and somewhat sweet