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Brioche Ring

Dissolve in a teacupful of warm water a half ounce of German yeast and mix into a stiff paste with about half a pound of flour; put in a pan with a little warm water on the bottom to prevent sticking, cover and place in a warm place to rise. Mix together half a pound of flour, about eight ounces of butter, three eggs, a little salt and sugar, and work thoroughly with the hands for twelve minutes or so; after which add three eggs gradually when quite smooth and soft and work in the dough for ten to twelve minutes. Pull into small pieces, put in a basin and let it rise in a warm temperature to nearly double its original size; then beat it well with floured hands on a floured table, flatten and fold it several times and put it in a basin in a cool place for several hours. Then roll it once more and again place in a cool place for one hour. When quite firm shape into a ball, place on a baking-sheet, flatten it and form a hollow in the center, making a ring; glaze it and bake in a hot oven for twenty-five minutes.