Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Pounds of the Best Flour
  • ½ Ounce of Yeast
  • A Cupful


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