© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Don’t miss this moist Danish coffee cake if you love cinnamon and enjoy gooey, sticky caramelized treats. Brunsviger in the shape of a man or woman is typically decorated with icing and candy for birthday celebrations, and baked in a square or round pan, it’s also perfect for Sunday breakfast, as a thank-you gift or as an accompaniment to afternoon tea and coffee. Easy to make and simply delicious. When making indentations for the caramel topping, make them deep, but don’t break through the bottom of the dough.
Brunsviger, popular throughout Denmark, was originally baked without cinnamon. When it was first mentioned in the “Ordbog over det danske Sprog”, a dictionary of the Danish language in the 1930s, the cake was described as a yeast dough cake with a brown sugar and butter topping. Since then, however, the cinnamon version has become particularly well-known and popular.
“Brunsviger” has no direct English translation as it’s believed to be named after the German city “Braunschweig”, a city in central Germany or “Brunsvig” in Danish. The Danish historian and former museum director at Copenhagen City Museum, Bi Skaarup found out from old recipe books that a “Braunschweiger Dickkuchen” (another name for yeast cake) was widespread in Germany in the 19th century and resembles the Danish Brunsviger so much that it must be the same delicious pastry. Another tale goes back to a time where German workers in a small Danish town, brought with them a simple yet delicious idea: bread topped with sugar and butter, baked to crispy, sweet, buttery perfection!

1. For the filling, mix the butter, coconut sugar, erythritol and cinnamon in a saucepan. Heat the ingredients over a low heat, stirring constantly, until you have a smooth mixture. Then set aside and leave to cool slightly.
2. For the dough, melt the butter and pour the melted butter into the bowl of your mixer. Pour in the milk, sugar and crumble in the yeast. Stir until the yeast has dissolved.
3. Add the salt, egg, cardamom, vanilla and flour and knead into a smooth dough. Grease a 24cm springform pan, spread the dough evenly in it and leave it to rest for 45 minutes. Preheat the oven to 180C/350F.
4. Stir the filling thoroughly once again. Lightly dip one end of a rolling pin into flour, then poke large, evenly spaced, deep indentations in the dough and pour the filling into them. When making indentations for the caramel topping, make them deep, but don’t break through the bottom of the dough.
5. Bake the cake in the middle of hot oven for about 25 minutes. Dust with icing sugar if you wished.

© 2025 | http://angiesrecipes.blogspot.com

Email This BlogThis! Share to X Share to Facebook