Before two years ago I met a Danish friend at the university and we had a conversation about baking.
He asked me to bake a Brunsviger for his birthday a Danish cinnaman coffee cake.
I was curious cuz I’ve never heard of this recipe.
So after a lot of searching..the recipe is almost like open cinnamon rolls without rolling.
I changed the topping to make it more like creme brûlée crunchy instead of grainy, it’s a crowd pleasing cake, and the most important part my mom went crazy over it
(250ml) 1 cup whole milk, warmed (37-43 degrees C)
4 1/2 teaspoons active dry yeast
(75g) 6 tablespoons butter, melted
2 tablespoon sugar
1/4 teaspoon salt
(450g-500g) 3-3 1/2 cups all-purpose flour
(150g) 3/4 cup brown Sugar
(60ml) 1/4 maple syrup
(227g) 1 cup butter
1 teaspoon of cinnamon
1 teaspoon of ginger
1/2 teaspoon of sea salt
Heat milk to to F (37-43 degrees C), add active dry yeast to milk, stir and let sit for 10 minutes.
Pour milk mixture into the bowl of a stand-mixer. Add eggs, sugar, salt and melted butter, stir to combine. Using the dough hook start the mixer on medium-low speed and add the flour in small portions
. Note: you may not need all the flour. (Check the pic below) Scrape down the sides of bowl with a rubber spatula as needed and continue to add the flour until dough is soft, elastic and slightly sticky.
place dough in a lightly greased bowl with vegetable oil, cover with a clean dry tea towel and let rise for 30 minutes.
Spray a 9 x 13 inch baking pan with baking spray and line with piece of parchment paper extending up to the edges of pan. Deflate the dough and pour into baking pan. If dough is a little too sticky cover your fingers in a light dusting of flour. Press dough evenly out into the corners of the baking pan.
Cover pan with the tea towel and let rise for another 20 minutes.
Preheat oven to 400 degrees F (200 degrees C).
To make the Topping: Over low heat melt butter with the brown sugar, maple syrup, ginger, cinnamon & sea salt.
Stir frequently to ensure sugar is completely melted and butter in fully incorporated. Do not boil! Remove from heat and cool slightly.
Pour 2/3 of topping over dough and spread evenly. Press your fingers into the dough to make deep dimples. Pour the remaining 1/3 of topping over dough and bake for 25-30 minutes. Enjoy