Brioche

The brioche is a leavened viennoiserie rich in butter and eggs, with a golden, stretchy crumb, produced in many regional shapes. The brioche à tête, or Parisian brioche, is recognized by its ball topped with a small head, while the brioche de Nanterre is moulded as two rows of dough balls. Its tenderness comes from the high proportion of butter worked into the enriched dough.