Brunsviger
I am sharing with you another classic Danish favourite. Brunsviger is something between a cake and bread but absolutely delicious. It is essentially made from a yeast dough and glazed with topping of brown sugar and butter. Brunsviger became popular on the island of Fyn, where Hans Christian Andersen was born. However, some say its name was derived from the German city of Braunschweig, while others say it originates from BrunsegΓ₯rd in the Danish town of Tommerup. This classic has many versions of how it is served depending on the region. It is perfect for tea or coffee as the Danes would prefer.
It is often made for kid’s birthdays in the shape of girl or boy( kagemand), decorated with various small sweets, candies and little paper Danish flags.
This sticky caramel cake/bread will surely become your favourite too, once you try it. Sure is mine π
INGREDIENTS:
Dough:
150ml lukewarm milk
25 g active dry yeast
1 egg
50 g sugar
5 grams of salt
270 g of wheat flour or all purpose flour
40 g butter, melted
The topping:
125 g brown sugar
125 butter
METHOD:
- Sprinkle active dry yeast over in lukewarm milk and set aside for 10 minutes.
- Meanwhile melt butter and set that aside for later.
- Add eggs, sugar, salt and melted butter in a large bowl and stir to combine.
- Pour in the yeast mixture and combine again.
- Start adding dough until you have soft and elastic dough. You can use a stand mixer to make the dough using a dough hook.
- Grease a large bowl with vegetable oil and place dough in there, covered with a clean dry cloth.
- Let it proof for 30 minutes until it is doubled in size.
- Preheat oven to 200 degrees C
- Grease a 9 x 13 inch baking pan and line with piece of parchment paper extending up to the edges of pan.
- Deflate the dough so all the air is out and place it into the prepared baking pan. Press dough evenly into the corners of the baking pan.
- Cover pan with cloth again and let it rise for another 20 minutes again.
- Meanwhile start preparing the topping: Over low heat melt butter and brown sugar. Stir frequently to ensure sugar is completely melted and butter in fully incorporated.
- Remember, do not to boil the topping. Remove from heat and cool slightly before pouring over the dough.
- Once the dough is risen make dimples using your fingers all over the dough. Refer to picture above.
- Pour the topping over dough evenly and bake for 25-30 minutes at 180 degrees C.
- Serve warm with hot cup of coffee or tea. Enjoy!
Do give this a try and let me know how it turns out. If you send me a pic of your creation; I shall include it in the Readerβs testimonial Album on my facebook page. So get to baking right away!
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Love & Hugs,
Trupti
This is totally new to me. So cool! Love it!
Yes π I loved it when I tried the first time
Never heard of it before…I love the look of it…It looks so moist and delicious
Thanks Lina π yup there are so many regional specialities to try!! It turned out so good
Lovely!
Looks super delicious and yummy! π
Thank you so much π
Lovely…
π thank you so much Parul.
Hello dear,
I have nominated you for the sister hood blogger award.
https://gharkepakwan.wordpress.com/2016/01/25/the-sisterhood-of-the-world-bloggers-award-second-award/
Thank you so much Parul π I am honoured.
Thanks to you too for accepting the award.π
It is funny to see this Danish recipe again, mine is inside my head π
I use fresh yeast and double of brown sugar and butter. Up to how much caramel top you wish it to be, you can warm the sugar and butter more or less after taste.
hehe π I am sure you can make this blindly! I know I have eaten this with a lot more caramel – I find this just right for my family’s preference π
This kind of cake are also for enjoy in less pieces, otherwise it is too sweet.
right π
This cake is making me drooooool Trupti. I love cakes without much ado. Awesome yum yum yum
Thank you so much dear. I’m sure you will love eating it too
This cake sounds absolutely lovely, Trupti π
Thank you Freda π
Reblogged this on MAXIMUSOPTIMUSDOMINUS.
thank you Joe π
My pleasure T β£π
This looks so yummy I wish I could have a piece with my coffee!
come over Lynn! π
I would love to! looks so beautiful and tasty!
thank you sooo much π
most welcome!
So glad to meet you. It is fun to get authentic recipes. I have been cooking so long that I have made almost everything under the sun so I really like getting these posts with recipes that are native to different countries.
π thats so sweet of you π I love sharing and learning new things too…
Very nice…. I love recipes like this. New things to try .. Yaay!
Thank you π I hope you like it when you try
I’d come across this recipe sometime back but forgot where I had written the name. I see it on your blog and have already bookmarked it safely…. what a delicious sounding bake.
π good to hear Mayuri.. hope you try it soon…
Looks so scrumptious and pretty with all those dimples!! Love it π π
Thanks so much dear. Hope you do try it sometime
This bread looks so delicious, you have done marvellous job here.
This looks absolutely delicious π..
πβ£οΈthanks dear
This is completely new to me!! Thanks for sharing. π
Yes itβs very local danish π