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Brunsviger
Brunsviger: soft Funen yeast cake with pools of brown sugar butter
Brunsviger is the cake of Funen, the island between Jutland and Zealand: a soft, light yeast dough baked in a tray and covered with brown sugar and butter that melts into sticky, bubbling pools in dimples you press into the top. It is the classic birthday cake at Danish schools and offices, cut into squares and eaten warm with coffee. A common mistake is spreading the topping on cold dough; it slides off. Chef's tip: press deep holes into the risen dough with your finger so the topping collects in pools of caramel.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the dough
- 14 oz plain flour
- 2 tbsp sugar
- ½ tsp salt
- ¾ cup warm milk
- 1 egg
- 2 ⅝ oz soft butter
For the topping
- 5 ½ oz butter
- 2 tbsp golden syrup
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Method
0/5 doneStep 1: Mix 14 oz plain flour, ¼ oz fast-action dried yeast, 2 tbsp sugar and ½ tsp salt. Add ¾ cup warm milk, 1 egg and 2 ⅝ oz soft butter and knead for 8 minutes into a soft dough. Cover and rise 1 hour.
8 minStep 2: Press the dough into a lined 25 × 35 cm tin and rise 30 minutes. Heat the oven to 400°F (fan 350°F).
30 minStep 3: Melt 5 ½ oz butter with 7 oz soft dark brown sugar and 2 tbsp golden syrup, stirring, until smooth. Cool slightly.
Step 4: Press deep holes all over the dough with your finger and spread the topping over, letting it fill the holes. Common mistake: hot topping on unrisen dough; it slides off.
Step 5: Bake for 18–22 minutes, until golden and bubbling. Cool for 15 minutes and serve warm, cut into squares.
22 min
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 5 g
- Carbs
- 40 g
- Fat
- 15 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does brunsviger take?
- About 55 minutes in total: 30 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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