Here's a classic recipe for Brunsviger, a traditional Danish yeast cake with a delicious caramel sugar-butter topping. This cake originally comes from the Danish island of Funen and is especially loved for breakfast or birthday celebrations.
🇩🇰 Recipe for Brunsviger (Danish Sugar Yeast Cake)
🧁 Ingredients
For the yeast dough:
- 450 g wheat flour (Type 405)
- 1 packet dry yeast (or 25 g fresh yeast)
- 200 ml lukewarm water
- 200 g soft butter
- 4 tbsp brown sugar
- 1 tsp salt
- ½ tsp ground cardamom
- 1 egg (size M)
For the topping:
- 150 g soft butter
- 5 tbsp brown sugar
- 2 tbsp sugar beet syrup
👩🍳 Instructions
1. Prepare the yeast dough:
- Melt the butter in a small pot over low heat and mix with the lukewarm water.
- In a large bowl, combine 50 g of the flour with the brown sugar, salt, cardamom, and dry yeast.
- Add the butter-water mixture and stir well.
- Add the egg and remaining flour, and knead with a hand mixer with dough hooks or a stand mixer until you have a smooth dough.
- Spread the dough evenly on a baking sheet lined with parchment paper and let it rise for about 20 minutes in a warm place.
2. Prepare the topping:
- Meanwhile, preheat the oven to 200°C (356°F) with top and bottom heat (180°C/356°F with convection).
- For the topping, melt the butter, brown sugar, and sugar beet syrup in a pot over low heat until you have an even mixture.
3. Finish the cake:
- Using your fingers or the handle of a wooden spoon, press indentations evenly into the risen dough.
- Pour the warm sugar mixture evenly over the dough so that the indentations are filled.
- Bake the cake in the preheated oven for about 15 minutes until the surface is golden brown.
4. Serve:
- Let the Brunsviger cool slightly and serve best while still lukewarm. It tastes especially good fresh and is a perfect companion to a cup of coffee.
This recipe is based on traditional Danish preparations and was inspired by various sources, including Foodboom and Sixx.
Enjoy your meal and have fun baking!
