Brioche is an enriched yeasted bread, originally from France. It is made with flour, milk, eggs, and butter, and is often enhanced with sweet inclusions such as raisins, chocolate, or nuts.
Brioche is classified as a viennoiserie because of its richness, and is sold in patisseries rather than boulangeries. In France is is often served as a sweet breakfast pastry.
Broche à tête, also called brioche parisienne, is a classic preparation in which a large round of dough is formed and then topped with another, smaller, sphere of the same dough, which forms a "head."
Brioche Nanterre is made in a standard loaf pan, with two rows of small round dough balls. When the dough rises, the balls grow together and create a bumpy upper surface on the loaf.
Word origins
French brioche (15c.) from brier "to knead dough", Norman form of broyer "to grind, or pound"