Sugar Pie by Cédric Grolet

Pour the milk in a Microwavable bowl and heat for 15 seconds at a time until it is lukewarm. Then, pour it into the bowl of your stand mixer.
Whisk in the Active Dry Yeast until it is completely dissolved.
Add the Sugar, Flour, the Eggs, and the Sea Salt.
Using the bread hook, knead for 10 minutes on the second lowest speed of your stand mixer.
Add the Cold Butter (Diced into Small Cubes).
knead for an additional 10 minutes on the second lowest speed of your stand mixer.
Flour your hands and roll the dough into a ball and place it in a clean bowl. Cover with a plastic wrap and let it rise for 2 hours in the refrigerator.
Place your Medium Round Flexipan® Mold on the top of your Large Perforated Baking Sheet.
Take the dough out of the Refrigerator and transfer it to your Roul'Pat™. Gently roll the dough to the size of your Flexipan®.
Then, place it inside your mold.
Cover and let it rise in a turned off preheated oven (100F/37C) for 2 hours.
Preheat oven to 350F/180C.
Brush your dough with the cream/egg yolk mixture. Then, dig some holes around and add some Butter into each wells convering them with Sugar.
Bake for 15 minutes at 350F/180C or until lightly golden on top (Every oven heats differently, monitor your Bread from 12min).
Once your Sugar Pie is out of the oven. Let it cool down for 10 minutes before unmolding .Enjoy the day of as is or with your favorite Jam. Bon Appétit!