Brunsviger

Brunsviger

Brunsviger is a classic Danish coffee cake of sorts. It comes from Fyn (Funen) in Denmark, the island where Hans Christian Andersen was born. It is a soft yeast dough topped with a generous serving of butter and brown sugar. Its traditionally served warm in the morning or with afternoon coffee or tea and its always best the same day it is made. If you have some left-over cake you can heat it up a little and its still delicious.

The challenge I had making this cake was that the pan size called for, was an odd size (1620 inch) which I dont have. So the first time I made this coffee cake I made it free style if you will, simply just forming it onto a baking sheet. But it resulted in a lot of the topping flowing off the cake and making a big mess in my oven. After a weeks time of pondering I gave it another shot and this time I decided to use my 9 x 13 inch pan which is not the correct size but it does have tall sides as oppose to the baking sheet, and I am happy to say that it worked out great. The topping stayed on top and really seeped into the cake. Make sure to make plenty of finger dimples in the cake because this is where the yummy stuff hangs out.

Brunsviger

12-16 servings

Ingredients:

1 cup whole milk, warmed to 110 degrees F (43 degrees C)

4 1/2 teaspoons active dry yeast

6 tablespoons butter, melted

2 eggs

2 tablespoon sugar

1/4 teaspoon salt

3 1/2 cups all-purpose flour

Topping:

3/4 cup packed dark brown sugar

1 cup butter

Directions:

Heat milk over low heat to 110 degrees F (100-110 degrees F) (37-43 degrees C), sprinkle active dry yeast over milk, give a quick stir and let sit for 10 minutes. Meanwhile melt butter and set aside.

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 increments. Note: you may not need all the flour. 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. Grease a large bowl with a small amount of baking spray or vegetable oil, place dough in bowl, cover with a clean dry tea towel and let rise for 30 minutes.

Spray a 9 x 13 inch (23 x 33 cm) 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 tacky 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. 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. Serve Brunsviger warm. Enjoy!

Source: adapted from The Scandinavian Cookbook

This recipe has been submitted to YeastSpotting, a wonderful site filled with recipes containing yeast.

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Brunsviger - YouTube Det skal du bruge: til 12 - ca. 24 stykker Dej liter mlk 50 g gr 100 g bldt smr 2 spsk sukker tsk groft salt 2 g 500 g hvedemel Fyld 150 g ... Brunsviger Recipe - Food.com - 346360 This recipe originated with the grandmother of our friend Frits Donner. His grandmother lived in Vendsyssel, that part of Jutland N of the Limfjord. brunsviger Digital media news & brunsviger reviews - all in one place Peter Hansen - Fynsk Brunsviger Peter Hansen - Fynsk Brunsviger Fynsk Brunsviger (Coffee cake from Funen) Ingredients. For the Dough. 3 Tablespoons yeast 4 teaspoons lukewarm milk Danish Cake - Brunsviger - YouTube Danish Interns Julie & Bjrg demonstrate how to bake a "Brunsviger" cake. Recipe and how-to tips are included! Danish Brunsviger Cake Recipe - Food.com - 88300 My mother taught me to make this recipe when I was a very young child. I was always interested in learning how to bake and cook from a very young age. This is in ... Brunsviger Im note sure I possess the wherewithal to cook traditional Norwegian food for two weeks straight. The traditional dishes can be quite heavy, fattening, and wintery. Food & Thoughts: [DANSK] Brunsviger So - trying to revive a couple of the old projects here, aren't I? I told you, I do like 'em. This here is a piece of classic Danish baking tradition. Brunsviger Andrews McMeel Publishing Cookbooks From The Scandinavian Cookbook, by Trina Hahnemann This soft, breadlike cake originated in Funen, Denmark. I think it deserves to become world famous. Brunsviger My Danish Kitchen Brunsviger is a classic Danish coffee cake of sorts. It comes from Fyn (Funen) in Denmark, the island where Hans Christian Andersen was born. It is a soft yeast dough ...

Drmmekage Dream Cake

Drmmekage

This Danish Drmmekage is like a sweet dream indeed. The cake itself is soft and spongy and loaded with vanilla beans while the topping is thick and soft with a caramel, coconut flavor that lingers on your taste buds. Note that the cake is even more dreamy the following day.

Drmmekagen is not a cake that I grew up with although its been around since the 1960s. The first time I tasted it was one year my parents were visiting me here in the States and my mother and I made it for the Danish Ladies dinner party. At the time the only kind of coconut I had access to was the sweetened large chunky kinda coconut, which turned out OK but not the way it was supposed to be. So not too long ago I came across this wonderful shredded, unsweetened coconut in the grocery store and I have been thinking about remaking the cake ever since. So here it is and I hope you enjoy it as much as we have.

Drmmekage (9-12 servings)

Ingredients:

For the dough:

75 gram butter (2.6 oz.)

1 deciliter milk (3.4 oz. or 1/2 cup)

125 gram all-purpose flour (4.4 oz.)

1 teaspoon baking powder

2 eggs, at room temperature

125 gram sugar (4.4 oz.)

1 vanilla bean, seeded

1/4 teaspoon salt

For the topping:

150 gram butter (5.3 oz.)

250 gram brown sugar (8.8 oz.)

1/2 deciliter milk (1.7 oz. or 1/4 cup)

200 gram shredded unsweetened coconut (7 oz.)

Directions:

Preheat oven to 195 degrees C (380 degrees F). Spray a 9 x 9 inch baking pan with baking spray. Add 1 tablespoon flour to pan, shake flour around pan to coat bottom and sides, discard excess flour, set pan aside.

In a small saucepan add butter and milk, warm over low heat until butter is melted, set aside.

Sift together flour and baking powder, set aside.

In a large mixing bowl add eggs and sugar, beat on high until mixture is pale yellow and very thick (5-10 minutes). Add vanilla beans and salt and beat until well incorporated. Add 1/2 of sifted flour mixture to eggs and, with a spatula, gently fold the flour into the eggs until smooth. Add 1/2 of butter mixture to eggs and gently fold in. Add remaining flour and then butter, folding it into the eggs. Pour dough into prepared pan and bake for 18-20 minutes or until a toothpick inserted into middle of cake comes out clean.

While the cake is baking, prepare the topping. Add butter, brown sugar and milk to a saucepan. Melt while stirring occasionally, bring to a boil and then add coconut, simmer for 1 minute longer. Remove pan from heat.

As soon as the cake comes out of the oven, turn the oven temperature up to 210 degrees C (410 degrees F). Add tablespoons of filling to the top of the cake and smooth it out a little. (Do not pour all of filling onto cake all at one time). When oven has reached the new temperature, place cake back into oven and bake for another 4-5 minutes. Remove cake from oven and allow to cool in the pan on a baking rack. Enjoy!

Shredded Unsweetened Coconut

Source: adapted from Anarkistens gte Kogebog

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Paris Pastry: Drmmekage - Danish Dream Cake After spending a week in Denmark it's safe to say that I fell in love with the country. So you can expect Danish and Scandinavian desserts coming up!