A fresh batch of brioche warm out of the oven is so good and simple on its own, it almost seems impossible to improve upon. But leave it to Bouchon Bakery to create the Sugar Pie—a brioche round topped with copious amounts of butter and sugar whipped together, then baked a bit longer. The result? It's not hard to imagine. Butter completely coating the surface and the sugar slightly caramelized, a subtle crunch with bite. At the very center is a sweet well where all the sugar and melted butter sink right in. Don't share that bit with anyone else. I like to think of it as the American version of a kouign amann, only made with a brioche dough rather than a laminated dough.