Roll the brioche mixture into a long rectangular piece about 1/4 inch
thick. Spread with softened butter, fold one-third of the side over the
center and the opposite side on top of that, making three layers. Cut
this into strips about 3/4 inch wide, cover, and let rise. When light,
twist the ends of each piece in the opposite direction, coil, and bring
the ends together on the top of the cake. Let rise in pans for 20
minutes, and bake in a moderate oven for about 20 minutes. Upon removing
from the oven, brush with confectioner's sugar moistened with enough
water to allow it to spread.