Danish Coffee Cake

Serves 1
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Directions

  1. 1In a bowl, add the warm milk, sugar, and yeast, then leave to bloom for 5 minutes.
  2. 2In a bowl, add the warm milk, sugar, and yeast, then leave to bloom for 5 minutes.
  3. 3In a bowl, add the warm milk, sugar, and yeast, then leave to bloom for 5 minutes.
  4. 4Add the egg and whisk well.
  5. 5Add the egg and whisk well.
  6. 6Add the egg and whisk well.
  7. 7Mix in the melted butter.
  8. 8Mix in the melted butter.
  9. 9Mix in the melted butter.
  10. 10Add the flour, ground cardamom, and salt.
  11. 11Add the flour, ground cardamom, and salt.
  12. 12Add the flour, ground cardamom, and salt.
  13. 13Mix until it forms a shaggy dough.
  14. 14Mix until it forms a shaggy dough.
  15. 15Mix until it forms a shaggy dough.
  16. 16Turn the dough onto a floured surface and knead it until it's still tacky but doesn't stick to your hands anymore.
  17. 17Turn the dough onto a floured surface and knead it until it's still tacky but doesn't stick to your hands anymore.
  18. 18Turn the dough onto a floured surface and knead it until it's still tacky but doesn't stick to your hands anymore.
  19. 19Place the dough into an oiled bowl, cover it, and leave it in a dark, warm place until it has risen.
  20. 20Place the dough into an oiled bowl, cover it, and leave it in a dark, warm place until it has risen.
  21. 21Place the dough into an oiled bowl, cover it, and leave it in a dark, warm place until it has risen.
  22. 22Place the risen dough into a deep oven dish lined with parchment paper.
  23. 23Place the risen dough into a deep oven dish lined with parchment paper.
  24. 24Place the risen dough into a deep oven dish lined with parchment paper.
  25. 25Create small indentations in the dough with your fingers.
  26. 26Create small indentations in the dough with your fingers.
  27. 27Create small indentations in the dough with your fingers.
  28. 28Cover the dough and leave it to rise for another hour.
  29. 29Cover the dough and leave it to rise for another hour.
  30. 30Cover the dough and leave it to rise for another hour.
  31. 31Meanwhile, melt the unsalted butter in a small saucepan over medium heat.
  32. 32Meanwhile, melt the unsalted butter in a small saucepan over medium heat.
  33. 33Meanwhile, melt the unsalted butter in a small saucepan over medium heat.
  34. 34Add the brown sugar and cinnamon to the melted butter and mix, leaving it to simmer.
  35. 35Add the brown sugar and cinnamon to the melted butter and mix, leaving it to simmer.
  36. 36Add the brown sugar and cinnamon to the melted butter and mix, leaving it to simmer.
  37. 37Remove the topping mixture from the heat.
  38. 38Remove the topping mixture from the heat.
  39. 39Remove the topping mixture from the heat.
  40. 40Once the dough has risen again, make deeper indentations with your fingers, similar to focaccia.
  41. 41Once the dough has risen again, make deeper indentations with your fingers, similar to focaccia.
  42. 42Once the dough has risen again, make deeper indentations with your fingers, similar to focaccia.
  43. 43Drizzle the melted sugar and cinnamon topping all over the dough, ensuring it seeps into the holes.
  44. 44Drizzle the melted sugar and cinnamon topping all over the dough, ensuring it seeps into the holes.
  45. 45Drizzle the melted sugar and cinnamon topping all over the dough, ensuring it seeps into the holes.
  46. 46Place the dish into a preheated oven at 200 degrees Celsius and bake for about 25 minutes until golden and crispy.
  47. 47Place the dish into a preheated oven at 200 degrees Celsius and bake for about 25 minutes until golden and crispy.
  48. 48Place the dish into a preheated oven at 200 degrees Celsius and bake for about 25 minutes until golden and crispy.

Ingredients

  • 240 ml warm milk
  • 240 ml warm milk
  • 240 ml warm milk
  • 50 g granulated sugar
  • 50 g granulated sugar
  • 50 g granulated sugar
  • 1 tsp dry active yeast
  • 1 tsp dry active yeast
  • 1 tsp dry active yeast
  • 1 egg
  • 1 egg
  • 1 egg
  • 85 g melted butter
  • 85 g melted butter
  • 85 g melted butter
  • 420 g strong white flour
  • 420 g strong white flour
  • 420 g strong white flour
  • 0.25 cup strong white flour
  • 0.25 cup strong white flour
  • 0.25 cup strong white flour
  • 1 tbsp ground cardamom
  • 1 tbsp ground cardamom
  • 1 tbsp ground cardamom
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 200 g dark brown sugar
  • 200 g dark brown sugar
  • 200 g dark brown sugar
  • 160 g unsalted butter
  • 160 g unsalted butter
  • 160 g unsalted butter
  • 1 tbsp cinnamon
  • 1 tbsp cinnamon
  • 1 tbsp cinnamon

Equipment

bowlwhiskfloured surfacedeep oven dishparchment papersmall saucepan