Also known as "brioche with a head" ("brioche à tête"), the Parisian brioche is surely one of the best-known varieties. With its ribbed, golden body, light texture and great flavour, it's a treat for food-lovers at breakfast or teatime, served plain or topped with jam or spread.
Made of flour, butter, eggs, sugar, milk, salt and yeast, the Parisian brioche is made by placing one ball of dough on top of another and glazing the result with egg before baking.
The term brioche appeared in the early 15th century, and it is thought to come either from Brie, a nearby region, or from the town of Saint-Brieuc in Brittany. The brioche first appeared in Paris in the 17th century, and the earliest record of this famous recipe dates back to 1742.