The Nordic Baking Book
This recipe is originally from the central Danish island of Funen – or Fyn in Danish – but these days brunsviger are found all around the country. Brunsviger cake is often flavoured with ground cassia cinnamon and served lukewarm for break- fast. In Funen, slices of brunsviger are sometimes served as a sandwich topping on buttered Danish breakfast buns or rundstykker, in which case the sugared side of the cake should be placed directly onto the buttered side of the bread.
Preparation and cooking time: 1 hour
Rising time: 20–40 minutes
Makes: 15 portions
Pour the milk into the bowl of a stand mixer, dissolve the yeast in the milk, then add all the remaining ingredients. Knead with the dough hook at a medium speed until smooth and shiny, which can take 8–12 minutes depending on the efficiency of the machine you use.
Butter a 25 x 30-cm baking sheet. Spread the sticky dough out onto the prepared sheet and leave to rise until doubled in size.
Preheat the oven to 200oC/400oF/Gas Mark 6.
To make the topping, combine all the ingredients in a small pot and heat gently until it is all melted and shiny looking.
Wet your hands and press your fingers down into the dough to make little indentations where puddles of the melted topping can form.
Pour the topping evenly over the dough and bake until the surface is golden and bubbly and the cake is cooked through.
Let the cake cool a little in the pan. Cut it into 15 portions and serve while still warm.