Brunsviger

I was invited to a birthday celebration for my Danish friend, and to my surprise, the cake wasn’t a traditional frosted cake adorned with candles. Instead, it was a Danish coffee cake, a delightful treat that I had never tasted before.

This yeasted cake was covered with a delectable brown sugar sauce, akin to a rich caramel, giving it a sweet and indulgent flavor. It was the perfect pairing to a cup of coffee, and I found myself savoring every bite.

Intrigued by this unique delicacy, I inquired about the recipe, and my friend was kind enough to share it with me. He explained that the Danish coffee cake, or "brunsvigar" as it is known in Denmark, is a traditional pastry that is often enjoyed with a morning cup of coffee.

I was eager to try my hand at making this delicious confection, and with the recipe in hand, I set out to recreate the mouthwatering treat. As I mixed the dough and prepared the brown sugar sauce, I couldn't help but feel a sense of excitement and anticipation.

The aroma of the freshly baked cake filled my kitchen, and as I took my first bite, I knew that this Danish coffee cake would become a staple in my baking repertoire. It was a delightful reminder of the warmth and hospitality of my Danish friend and a perfect way to celebrate our friendship.

serves 12-14 maybe more

ingredients :

1 cup / (250ml) whole milk warmed (37-43 degrees C)

1/2 teaspoons active dry yeast.

(75g) 6 tablespoons butter, melted.

2 large eggs.

2 tablespoon granulated sugar.

1/4 teaspoon kosher salt.

(440g) 3 1/2 cups all-purpose flour.

caramel topping :

(165g) 3/4 cup brown Sugar or dark brown sugar.

3 tablespoons of date molasses or maple syrup.

(160g) 2/3 cup unsalted butter.

1 teaspoon of cinnamon.

1 teaspoon of vanilla extract.

1/2 teaspoon of sea salt.

Method:

In a medium bowl mix together active dry yeast and milk, stir and let sit for 10 minutes until it starts foaming.

Add eggs, sugar, salt and melted butter, stir to combine.

Pour milk mixture into the bowl of a stand mixer using the dough hook attachment.

turn it on medium-low speed and add the flour, once the dough starts to form increase the speed to medium high and keep beating for 6 minutes or so until you get nice elastic and slightly sticky dough.

Scrape down the sides of bowl with a rubber spatula as needed.

place dough in a lightly greased bowl with vegetable oil, cover with a clean dry tea towel and let rise for 30 minutes.

Grease a 9 x 13 inch baking pan lightly with vegetable oil.

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, vanilla, cinnamon & sea salt.

Stir frequently to ensure sugar is completely melted and butter in fully incorporated. Do not boil! Remove from heat and let it cool slightly.

Press your finger into the dough to form deep dimples.

Pour the topping over dough and spread evenly. bake for 25-30 minutes until the dough is puffed and the topping is gooey and bubbly.

Enjoy