Put the flower into a bowl, and combine all of it with the cognac, butter (melted), salt, and egg yolks. Add the yeast after “proofing” in warm water.

Add the beaten egg white, then fold the mixture.

Knead thoroughly until the dough is consistent throughout and doesn’t easily stick to your fingers

Wipe butter on two 6″ cake molds, and place only half the dough in each one. Then cover, and let rise for one hour in a warm place (do not place in refrigerator).

Once the dough has finished rising to nearly filling the pans, bake on 350 degrees for 20 minutes.