An amazing sweet, rich loaf with home-made syrup

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A yummy sweet treat for in the weekend is this French version of a sugar bread. This recipe comes from the baking bible “Larousse Book of Bread” by Éric Kayser. I have adapted the recipe, allowing for the autolyse period and using instant yeast instead of liquid sourdough. The taste,  I am sure, is different then what mister Kayser envisioned, but believe me, you will not have to make do with some random bread. This is proper good stuff.