Published 2014
The word, which has been in use since at least the 15th century, is derived from the verb broyer, meaning to break up, and refers to the prolonged kneading of the dough.
The brioche may have originated in Normandy. In support of this theory is the fact that the quality of the butter is what determines the quality of a brioche and that Normandy has been famed for its butter since the Middle Ages. Whatever the truth, the brioche arrived in Paris in the 17th century. Cotgrave translated the term, in his
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