Brioche

Brioche is a Viennoiserie 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, flaky crust, frequently accentuated by an egg wash applied after proofing. Brioche is considered a Viennoiserie for its inclusion of eggs, butter, liquid (milk, water, cream, and sometimes brandy) and occasionally sugar. Brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form in the non-laminated subgroup of Viennoiserie. Brioche is often baked with additions of fruit or chocolate chips and served on its own or as the basis of a dessert, with many regional variations in added ingredients, fillings, or toppings.

Description: Wikipedia — Brioche, CC BY-SA 4.0