I have a recipe that is traditional to Lyon, but the book explains that different regions of France have their own version. It's basically an enriched dough (similar to brioche using eggs, a little sugar and butter). The dough is rolled out very much like a big pizza....then dabbed with soft butter and sprinkled with sugar.....I sprinkled a little cinammon on mine.....The finished product could be described as a high class cinnamon toast.....but better.... :)