Brown-su­gar yeast cake from Funen is­land


Gourmet Traveller (Australia) - - Colour My World -

“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,” says Mag­nus Nils­son. “Brunsviger is of­ten flavoured with ground cas­sia cin­na­mon and served luke­warm for break­fast. In Funen, slices of brunsviger are some­times served as a sand­wich top­ping on but­tered Dan­ish break­fast buns, rund­stykker, in which case the sug­ared side of the cake should be placed di­rectly onto the but­tered side of the bread.”

250 ml (1 cup) milk

25 gm fresh yeast

120 gm un­salted but­ter, at room tem­per­a­ture, plus ex­tra for greas­ing

2 tbsp caster su­gar

2 eggs

500 gm cake flour (see note) BROWN-SU­GAR TOP­PING 150 gm un­salted but­ter, at room tem­per­a­ture 250 gm soft brown su­gar 2 tbsp ground cas­sia cin­na­mon (see note)

1 Pour the milk into an elec­tric mixer fit­ted with the dough hook, add the yeast and stir to dis­solve. Add but­ter, su­gar, eggs, flour and 1 tsp salt and knead on medium speed un­til smooth and shiny (8-12 min­utes, de­pend­ing on your ma­chine).

2 Grease a 25cm x 30cm bak­ing tray, then spread dough onto the tray. Leave to rise un­til dou­bled in size (40 min­utes). 3 Mean­while, pre­heat oven to 200ºC. For the brown-su­gar top­ping, com­bine in­gre­di­ents in a small saucepan over low heat and cook un­til melted and shiny (6-8 min­utes).

4 Wet your hands and press your fin­gers down into the dough to make in­den­ta­tions where pud­dles of the top­ping can form. Pour the brown-su­gar top­ping evenly over the dough and bake un­til the sur­face is golden and the cake is cooked through (18-20 min­utes).

5 Let the cake cool a lit­tle in the pan, then cut into 15 por­tions and serve while still warm.

Note Cake flour, a fine bak­ing flour, is avail­able from select su­per­mar­kets and gro­cers. If cas­sia cin­na­mon is unavail­able, sub­sti­tute with reg­u­lar ground cin­na­mon.

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