Brunsviger

This soft, bread-like cake originates in Funen, Denmark. I think it deserves to become world famous. Sweet and tender and best the same day it is baked, it is traditionally eaten in the morning or with the afternoon coffee, but I also think it is perfect with a cup of tea. The only problem with this cake is that I can eat almost half of it all by myself.

Serves
6 people

Ingredients

DOUGH
250ml lukewarm whole milk
50g fresh yeast
2 eggs
75g butter, melted
500g plain wheat flour
2 tbsp caster sugar a pinch of salt

GLAZE
150g dark brown sugar
100g butter

Method

POUR THE MILK INTO A BOWL, add the yeast and stir with a wooden spoon until the yeast has dissolved. Add the eggs and mix well, then add the melted butter.

SIFT THE FLOUR WITH THE SUGAR AND SALT then stir the dry ingredients into the yeast mixture to make a dough. When the dough comes cleanly from the edge of the bowl, transfer it to a floured work surface and knead for about 5 minutes. Return the dough to the bowl and leave to rise at room temperature for 30 minutes.

LINE A 40 X 50CM OVENPROOF DISH WITH BAKING PAPER and press the dough evenly out in the dish. Cover with a tea towel and leave to rise again for 15 minutes.

PREHEAT THE OVEN TO 200°C (GAS 6). To make the glaze, melt the brown sugar and butter together in a saucepan, stirring until the mixture is smooth and the sugar is no longer crunchy. Do not let it boil.

PRESS YOUR FINGERS DOWN INTO THE RISEN DOUGH, making small indentations across the surface. Spread the glaze evenly over the dough, leaving a 1cm border. Bake for 25–30 minutes, then leave the brunsviger to cool a little before cutting it into pieces and serving.

PHOTO BY Lars Ranek

Trine Hahnemann