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 Brunsegård 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 🙂
150ml lukewarm milk
25 g active dry yeast
50 g sugar
5 grams of salt
270 g of wheat flour or all purpose flour
40 g butter, melted
125 g brown sugar
- 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 Reader’s testimonial Album on my facebook page. So get to baking right away!
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Love & Hugs,