On Sunday I made a recipe I'd been wanting to try ever since I read about it on David Lebovitz' site - Breton Butter Cake. It surpassed all ideas I had and was so delicious that we had it for dessert and the rest went directly into the freezer to have sometime later!
It's a butter cake, made with yeast, that takes a little while to make (between risings and restings) but is really worth it. It's a caramelized, buttery, sugary roll/cake that just tastes like the holidays. There are no added spices, but since I used European butter, Plugra (haven't used that since my days at L'Academie but man is it amazing), the real taste of the butter came through. Add lots of sugar and some crunchy salt and it really tastes like you're in Brittany sampling one of their finest creations.
I started it early afternoon, and after dinner and cooling for about 30 min. it was ready to eat. The only frustration was that our smoke detector went off every 3 min. since the cake bubbled over a bit in the 425 degree oven!
I highly recommend this one! Here's the original recipe:
http://www.davidlebovitz.com/archives/2005/08/long_live_the_k.html
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