Brunsviger with a Twist

Ingredients

• For the dough: For the dough:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
• 1 tsp ground cardamom 1 tsp ground cardamom
• ½ tsp salt ½ tsp salt
• 250ml (1 cup) milk, lukewarm 250ml (1 cup) milk, lukewarm
• 75g (⅓ cup) unsalted butter, melted 75g (⅓ cup) unsalted butter, melted
• For the topping: For the topping:
• 150g (⅔ cup) unsalted butter 150g (⅔ cup) unsalted butter
• 200g (1 cup) brown sugar 200g (1 cup) brown sugar
• 1 tbsp ground cinnamon 1 tbsp ground cinnamon
• 1 tsp vanilla extract 1 tsp vanilla extract

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 60g, 30g
• Protein: 5g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, cardamom, and salt.
2. 2.
   Add the lukewarm milk and melted butter to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   In a saucepan, melt the butter for the topping over medium heat. Stir in the brown sugar, cinnamon, and vanilla extract until well combined.
7. 7.
   Pour the caramelized topping into a greased baking dish, spreading it evenly.
8. 8.
   Punch down the risen dough and roll it out into a rectangle that fits the size of the baking dish.
9. 9.
   Carefully transfer the rolled-out dough onto the caramelized topping in the baking dish.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until the Brunsviger is golden brown and the topping is bubbling.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Cardamom — Use freshly ground cardamom for the best flavor. If you don't have cardamom pods, you can use pre-ground cardamom, but reduce the amount by half.
• Brown sugar — Dark brown sugar will give the topping a richer flavor, but light brown sugar works well too.
• Milk — Make sure the milk is lukewarm, as hot milk can kill the yeast and cold milk will slow down the rising process.
• Butter — Use unsalted butter for both the dough and the topping to control the saltiness of the dish.
• Instant yeast — If you don't have instant yeast, you can use active dry yeast instead. Activate the yeast by dissolving it in lukewarm milk with a pinch of sugar before adding it to the dry ingredients.

Tips & Tricks

• For an extra touch of sweetness, sprinkle some powdered sugar on top of the Brunsviger before serving.
• Serve the Brunsviger warm for the best taste and texture.
• If you prefer a stronger cinnamon flavor, you can increase the amount of ground cinnamon in the topping.
• This recipe can be easily doubled to make a larger batch for a crowd.
• Leftover Brunsviger can be stored in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Brunsviger as a centerpiece dessert for brunch or afternoon tea. Cut it into squares or slices and serve it on a platter. It pairs perfectly with a cup of coffee or tea.

Presentation advice

To enhance the presentation, dust the Brunsviger with a light sprinkle of powdered sugar. You can also garnish it with a few fresh berries or a sprig of mint for a pop of color.