Crown of Brioche

Put two pounds of brioche paste (No. 130) that has been sufficiently raised and hardened on ice on a floured table, form it into a ball and lay it on a round baking sheet covered with paper; flatten it slightly with the hands and make a hole in the center, spreading out the paste so that it forms into a large ring; place it on a baking dish, equalize, egg and gash a round inside of the crown with the tip of a knife, raising the dough; push into a well-heated oven and bake for thirty-five minutes. These crowns can be made of a smaller size, two ounces each, to be served for breakfast.