Bakers in the French region of Franche-Comté prepare this cake throughout the year. It's a very butter yeast dough, covered with cream or a sweet topping. The cake is round and golden with a dark brown edge. 

This simple cake was once prepared with bread dough and baked before the bread went in. 

1. To make the brioche dough, combine the flour, yeast, milk and water. 
2. Add the whole egg, salt, softened butter and sugar.
3. Knead the dough until smooth; set aside to rise for 3 hours in a warm place. 
4. Spread the dough out very thinly on a baking sheet. 
5. Bake in a 200° C (400° F) oven for 20 minutes.