Quebecois Maple Brunsviger

Ingredients

In this Quebecois adaptation of the Danish Brunsviger, the traditional caramel topping is infused with the iconic flavor of maple syrup, which is a staple in Quebecois cuisine. This addition adds a distinct sweetness and depth of flavor to the pastry, creating a unique fusion of Danish and Quebecois culinary traditions. We alse have the original recipe for Brunsviger, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1 package (7g) active dry yeast 1 package (7g) active dry yeast
• 2 large eggs 2 large eggs
• 1/2 cup (120ml) maple syrup 1/2 cup (120ml) maple syrup
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 1/4 cup (57g) unsalted butter 1/4 cup (57g) unsalted butter
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
2. 2.
   In a small saucepan, heat the milk until warm but not boiling. Remove from heat and sprinkle the yeast over the warm milk. Let it sit for 5 minutes until the yeast is foamy.
3. 3.
   In a separate bowl, whisk together one egg. Add the yeast mixture and whisk until well combined.
4. 4.
   Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   In a small saucepan, combine the maple syrup, brown sugar, and unsalted butter. Heat over medium heat until the mixture comes to a boil. Remove from heat and let it cool slightly.
8. 8.
   Punch down the risen dough and transfer it to a greased baking dish. Press the dough evenly into the dish.
9. 9.
   Pour the maple syrup caramel mixture over the dough, spreading it evenly.
10. 10.
    Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the caramel is bubbling.
11. 11.
    Remove from the oven and let it cool for a few minutes. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Maple syrup — Choose a high-quality pure maple syrup for the best flavor.
• Active dry yeast — Make sure the yeast is fresh and active to ensure proper rising of the dough.
• Unsalted butter — Using unsalted butter allows you to control the saltiness of the pastry.

Tips & Tricks

• For an extra touch of Quebecois flavor, sprinkle some chopped pecans or walnuts over the caramel before baking.
• Serve the Quebecois Maple Brunsviger warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
• If you prefer a less sweet version, reduce the amount of maple syrup in the caramel topping.

Serving advice

Serve the Quebecois Maple Brunsviger as a dessert or a sweet treat with a cup of coffee or tea. It can also be enjoyed as a brunch pastry.

Presentation advice

To enhance the presentation, dust the finished Quebecois Maple Brunsviger with an additional sprinkle of powdered sugar just before serving. Serve it on a decorative platter or individual dessert plates.