Brunsviger (Danish Brown Sugar Cake)

Brunsiger - Opskrift på lækker snasket brunsviger

Brunsviger (Danish Brown Sugar Cake)

Recipe for a deliciously gooey brunsviger (Danish brown sugar cake) – soft and moist.

This recipe fits a traybake tin of about 30x22 cm.

Course Dessert

Cuisine Danish

Nøgleord Easy cake, Traybake

Total Time 2

Servings pieces

Calories 272kcal

Ingredients

Yeast dough

200 ml milk, lukewarm
25 g fresh yeast
3 tbsp caster sugar
1 egg
400 g plain flour
50 g softened butter
1 tsp salt

Filling

140 g butter
200 g soft light brown sugar
3 tbsp golden syrup

Instructions

Dissolve the yeast in the lukewarm milk – add the egg and sugar and stir lightly to combine.
Add the salt and mix in the flour a little at a time – ideally in a stand mixer – until all the flour has been used and worked into the dough.
Add the butter in small knobs and knead the dough thoroughly until it pulls away from the sides of the bowl – this takes about 5-8 minutes at medium speed.
Oil your hands lightly, take the dough out and tighten it gently by folding the edges under to form a smooth ball. Oil the proving bowl lightly too, return the dough to it, cover the bowl with cling film and a tea towel, and leave to rise in a warm place for about an hour.
Line a traybake tin with baking paper and place the dough in it.
Press the dough out so it reaches the edges. Start in the middle and push the dough outwards from there until it reaches the edges. At the same time, make dimples in the dough with your fingers, but make sure they don't go all the way through the dough.
Cover with a damp tea towel and leave the dough to rise for a further 30 minutes.
Meanwhile, combine the ingredients for the filling in a small saucepan – heat it well and whisk until you have a smooth, even mixture. Do not let it boil – just heat and whisk until the mixture comes together.
Once the base has finished rising, the filling goes on. If needed, press a couple of fingers into the dough again – some of the dimples can disappear during rising.
Pour the filling over – make sure to spread it over the whole cake. Personally, I like it when a little of the filling runs down around the edges too – they get thoroughly soaked as well and take on a lovely caramelised texture.
If you like the filling with a bit of crunch, sprinkle a couple of spoonfuls of soft light brown sugar over the cake – highly recommended.
Bake the cake in a preheated conventional oven (top and bottom heat) at 200°C for about 15 minutes.
Let the cake cool before serving – and store it afterwards in an airtight container.

Nutrition