Brunsviger: The Danish Coffee Cake You Need to Make

Add lukewarm milk, granulated sugar, and instant yeast to a stand mixer and let sit for 5 minutes until yeast blooms.

Add 500 g of all-purpose flour and salt to the mixer.

Incorporate 2 eggs and mix together.

Slowly add unsalted softened butter, one tablespoon at a time, until fully incorporated.

Knead the mixture in the mixer on medium speed for 8 to 10 minutes until smooth and glossy.

Transfer the dough to a greased 9x13 cake pan and stretch it to fit the pan.

Cover the dough and let it rise until doubled in size, about 20 to 40 minutes depending on kitchen temperature.

In a small saucepan, melt butter and stir in dark brown sugar and cinnamon until dissolved.

Dimple the risen dough with oiled fingers and pour the sugar cinnamon mixture on top, spreading it evenly.

Bake in a 400°F oven for 20 to 25 minutes.

Equipment Needed

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