Definition of "brioche"

French brioche dough is especially rich in butter and eggs. It's often retarded […] for 6–18 hours to stiffen it, then rolled out and briefly rested.

2004, Harold McGee, chapter 10, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner

She sat him at the table in the saloon, then unobtrusively she made him tea and brought him slices of brioche spread with lock keeper’s honey.

2017, Kate Dunn, The Dragonfly, Twickenham: Aurora Metro Books, page 304