brioche

This term refers to a specific style of French bread characterized by its airy, cake-like texture. Because of its high fat content from butter and eggs, it occupies a middle ground between a traditional loaf of bread and a sponge cake, making it suitable for both savory applications and sweet breakfasts.

In culinary contexts, it is often distinguished from other enriched breads by its extreme tenderness and golden crumb. While it can be eaten as a whole loaf, it is frequently shaped into small, individual buns known as brioche à tête.