Brioche tart with sugar

80 g to 100 g of cane sugar
25g butter
5 cl of milk

PREPARATION: Dilute the yeast in 5 cl of lukewarm milk. Mix the flour, 50 g of sugar, 100 g of soft butter, whole eggs and a pinch of salt. Quickly add the milk and yeast and knead for 10 minutes.
Let the dough rise for an hour at around 30° (in the oven if you can program this temperature).
Butter a small pie dish. Drop the dough with your fingers and make holes with your fingers
Sprinkle with sugar (I'll let you decide how much).
Sprinkle with the remaining butter and milk.
Bake for 30 minutes at 200°.