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BRIOCHE: is an elegant yeasted dough, a cross between bread and pastry. It is rich with butter and eggs and just a little sweet. In France, Brioche is baked in several forms, the Parrisienne, or tete, and the Nanterre, or loaf. The classic top-knotted shape, Brioche à tête is the most popular presentation. They rise in fluted tins, with a large ball of dough placed on the bottom, topped with a ball of dough 1/3 that weight to form the head (tête). The soft, golden loaves are sliced for breakfast or made into rich French toast, or even toasted and served as a dessert with Banana Schmutz and Creme Chantilly.
COFFEE CAKES: Coffee cakes can be made from sweet yeast doughs. They can also be made as quick breads, leavened with chemical leaveners or baking powder and/or soda.
DOUGHNUTS OR DONUTS: Yeasted doughnut(s) made from sweet doughs and leavened with yeast and are lighter in texture than chemically-raised doughnuts, which are a type of quick-bread. They require several hours to produce. They are typically deep fried in fat or baked in the oven. 
PANNETONE: Originally from Milan, Panettone, this sweet bread dessert is typically enjoyed in Italy throughout the holiday season, specifically around Christmas and New Years. Each year, Italian bakers produce over 115 million Pannetone cakes for Christmas!
