Make the same dough as for the Brioche, and at the last kneading place it in a cake pan lined with a buttered paper. Set it to rise for an hour longer. Then place it in the oven, and brush over lightly with a beaten egg. Let it bake for about an hour and a half, according to the size, and then take from the oven and soak in a syrup made of one pound of sugar and a pint of water, and boiled to a syrup, and into which you will add a wineglassful of Brandy or Jamaica Rum.
These delicious Cakes may be formed into small Cakes, like the Brioche, only they must not be joined together around a central Cake. But the Sauarin is nearly always baked in small cake tins.