Danish Brunsviger Cake
Dive into the irresistible world of Danish baking with this traditional Brunsviger Cake, a Scandinavian favorite that effortlessly combines a light, fluffy yeast dough with a decadent caramelized brown sugar topping. Perfectly indulgent yet simple to make, this Danish treat features a soft base enriched with whole milk and melted butter, topped with a luscious mixture of brown sugar, butter, and cream that bubbles into the dough’s signature indentations. Ready in under an hour and a half, this crowd-pleasing dessert is ideal for brunches, coffee breaks, or an afternoon tea spread. Serve it warm to enjoy its gooey richness or at room temperature for a classic taste of Denmark. Keywords: Danish Brunsviger Cake, traditional Scandinavian dessert, caramelized brown sugar topping, yeast dough cake.
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Recipe Information
Ingredients
- 250 ml Whole milk
- 75 g Unsalted butter (melted)
- 50 g Granulated sugar
- 7 g Active dry yeast
- 400 g All-purpose flour
- 1 tsp Salt
- 200 g Brown sugar
- 150 g Unsalted butter (softened)
- 2 tbsp Heavy cream
Instructions
Warm the milk to about 37°C (98°F) and whisk in granulated sugar and active dry yeast. Let sit for 5-10 minutes until frothy.
In a large bowl, mix the flour and salt. Add the melted butter to the milk mixture, then pour the wet ingredients into the dry ingredients.
Knead the dough by hand or with a stand mixer fitted with a dough hook for 8-10 minutes, until smooth and elastic. Cover the bowl with a damp cloth and let the dough rise in a warm spot for 1 hour, or until doubled in size.
Preheat the oven to 200°C (390°F). Grease and line a rectangular baking pan (approx. 9x13 inches).
Punch down the dough and roll it out to fit the baking pan. Place the dough in the pan, pressing it into the corners. Use your fingers to create small indentations across the surface of the dough.
In a saucepan over low heat, combine the brown sugar, softened butter, and heavy cream for the topping. Stir until smooth and melted; do not boil.
Pour the sugar mixture evenly over the dough, making sure it fills the indentations created earlier.
Bake for 18-20 minutes, or until the edges are golden and the topping is bubbling. Remove the cake from the oven and let it cool slightly in the pan before slicing.
Serve warm or at room temperature. Enjoy your Danish Brunsviger Cake with a cup of coffee or tea.
Nutrition Facts
Calories |
4369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.1 g | 264% | |
| Saturated Fat | 128.1 g | 640% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 2153 mg | 94% | |
| Total Carbohydrate | 582.2 g | 212% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 263.8 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 593 mg | 46% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1410 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
