The Art of French Pastry

coarse sugar crystals.
This recipe is a 2-day
process: you will make
brioche dough the first day
and let it proof overnight
in the refrigerator. You will
only use half the dough for
the cake, but that leaves
you another half for the
Brioche Streusel, or just for
your freezer. You can never
have too much brioche on
hand!