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 ...

Vetekrans Swedish Tea Ring

Vetekrans Swedish Tea Ring

Vetekrans aka Swedish Tea Ring is a very delicious coffee cake. The cake is called a coffee cake but there is no coffee in it, it just means its served with coffee or tea. The dough is surprisingly light in texture and the cake is simply just amazing when served right out of the oven, which I would recommend.

This recipe uses the cold rise method. It tells you to let your dough rest in the refrigerator for 2 to 24 hours. I was pressed for time when I made this wonderful Tea Ring because my husband Joe was taking it with him to his Blacksmith meeting, so I could only let it rest in the fridge for 1 hour but it still turned out beautifully. The recipe makes a huge amount of dough which I thought was a bit much, so I cut off four 1 inch pieces of the rolled up dough and baked them separately as cinnamon rolls, yum! And as you can see there was still plenty for the Tea Ring to go around.

Word of advise: Just to simplify rolling out the dough, I marked off the tabletop diameter for how big the dough was supposed to be. I used four pieces of white sticker labels (you could also use small pieces of post-it-notes). Also, make sure the dough is rolled out as even as you can get it on your tabletop. This will ensure your finished roll/ring will be the same thickness throughout. If you have a thicker area in your ring, baking can be a little uneven.

This post will be submitted to YeastSpotting.

Ingredients:

For the dough:

2 packages active dry yeast

1 cup warm water (105-115 degrees F)

1/2 cup butter, melted

1/2 cup sugar

3 eggs, lightly beaten

1 teaspoon salt

1 teaspoon ground cardamom

4 to 4 1/2 cups all-purpose flour

vegetable oil, for greasing bowl

For the filling:

1/2 cup butter, softened

1/2 cup sugar

1 tablespoon ground cinnamon

For the glaze:

1 cup confectioners sugar

2 tablespoons milk

1/2 teaspoon almond extract

Directions:

Pour warm water (105-115 degrees F) into a bowl and sprinkle active dry yeast into water, let sit for 10 minutes. In the bowel of a stand mixer fitted with the dough hook, add the 1/2 cup melted butter, sugar, eggs, salt, cardamom and dissolved yeast/water. With the mixer on medium-low speed, add the flour in increments and mix until dough is smooth (you may not need all the flour). Lightly grease a large bowel with vegetable oil. Place dough into oiled bowel, cover with plastic wrap and refrigerate dough for 2-24 hours.

Fit a large baking sheet with parchment paper and set aside. Place dough onto a floured work surface and roll out to a 20 x 24 inch diameter. Make sure dough is rolled out evenly without any high spots. Gently spread a thin layer of the softened butter all the way out to the edge of the dough. Mix sugar and cinnamon together and sprinkle over the butter. Starting from the long edge, roll dough tightly as a jelly roll. Move roll from work surface to baking sheet and shape into a ring. Gently press edges together to seal. With scissors, cut 2/3 way through the ring at 3/4 inch intervals. Twist each cut piece so the inside is visible. Cover ring with a dry, clean tea towel and let rise for 1 hour. Preheat oven to 375 degrees F. Bake for 15-20 minutes or until golden brown. Allow Tea ring to cool on baking sheet for 10 minutes. Mix glaze ingredients together and sprinkle on top of ring. Enjoy!

Source: The Great Scandinavian Baking Book

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DessertStalking Coffee Cake A quick & easy breakfast, brunch or dessert dish, filled with sweet ... Vetekrans Swedish Tea Ring Swedish Coffee Bread Recipe, Swedish Tea Ring Recipe Simply Recipes Look for "tea ring" or Swedish tea ring as well as Swedish coffee bread. Elise ... A really wonderful Swedish vetekrans, says Ulla Maureen Wetters cousin from ... Tartelette Swedish Tea Ring: Ring Dough: 1 package instant yeast (2 1/4 tsp) 1/2 cup milk ... It reminds me a lot of the vetekrans I made a couple weeks back, which tells me ... Swedish Tea Ring Recipe - Allrecipes.com Lemon perfumes this sweet dough that 's jelly-rolled around cinnamon sugar and pecans, and glistening with lemon-sugar icing. With its nice circle shape, and ... My Danish Kitchen Vetekrans aka Swedish Tea Ring is a very delicious coffee cake. The cake is called a coffee cake but there is no coffee in it, it just means its served with coffee or ... Swedish Recipes - Swedish Cookbooks - Swedish Food - Swedish ... Swedish Tea Ring (Vetekrans) From the Recipe Book: The Great Scandinavian Baking Book : 2 packages active dry yeast 1 C warm water, 105 degrees F to 115 degrees F Vetekrans Swedish Tea Ring My Danish Kitchen Vetekrans aka Swedish Tea Ring is a very delicious coffee cake. The cake is called a coffee cake but there is no coffee in it, it just means its served with coffee ... Swedish Tea Ring recipe - COOKITSIMPLY.COM: Food recipes, cooking ... A recipe for Swedish Tea Ring with method, ingredients, reviews and similar recipes. DessertStalking A classic New York Crumb Cake made even better with a layer of strawberries ... Lemon Tea Bread V e g a n D a d: Swedish Tea Ring I live in sweden, and this looks rather typically swedish. We call it wheat wreath, vetekrans. ... Swedish Tea Ring Update; Ultimate Fajitas! Chocolate Thumbprint ...