Brown Sugar Cake Danish Brunsviger
Directions
- 1In a bowl, add warm milk, sugar, and yeast.
- 2Give the mixture a good mix and let it bloom for 5 minutes.
- 3Add an egg and whisk well.
- 4Add melted butter.
- 5Add flour, ground cardamom, and salt.
- 6Mix until it forms a shaggy dough.
- 7Turn the dough onto a floured surface and knead until it's tacky but doesn't stick to your hands. Add extra flour if too sticky.
- 8Place the kneaded dough into an oiled bowl, cover it, and leave it in a dark, warm place to rise for 1 hour until risen.
- 9Turn the risen dough into a deep oven dish lined with parchment paper.
- 10Make small indentations in the dough with your fingers, then cover and let it rise for another hour in a warm, dark place.
- 11Meanwhile, in a small saucepan on medium heat, melt butter.
- 12Add brown sugar and cinnamon to the melted butter and mix.
- 13Let the topping simmer and then remove from heat.
- 14Preheat the oven to 200 degrees Celsius.
- 15Once the dough has risen again, create deeper indentations with your fingers, resembling focaccia.
- 16Drizzle the melted topping all over the dough, ensuring it seeps into the holes.
- 17Place the dish into the preheated oven and bake for about 25 minutes until golden and crispy.
Ingredients
- 240 ml milk
- 50 g granulated sugar
- 1 tsp dry active yeast
- 0.5 tsp salt
- 1 tbsp ground cardamom
- 1 egg
- 420 g strong white flour
- 0.25 cup strong white flour
- 85 g unsalted butter
- 200 g dark brown sugar
- 160 g unsalted butter
- 1 tbsp cinnamon
Equipment
bowlwhiskdeep oven dishparchment papersmall saucepanwooden spoonoven
Tips
- The dough should end up slightly tacky, not smooth after kneading.
- For the topping, get the mixture into the indentations for an incredible dessert.
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