This soft, breadlike cake originated in Funen, Denmark. I think it deserves to become world famous. Sweet and tender and best the same day it is baked, it is traditionally eaten in the morning or with the afternoon coffee, but I also think it is perfect with a cup of tea. The only problem with this cake is that I can eat almost half of it all by myself.
Generous 1 cup lukewarm whole milk
2 ounces fresh yeast
6 tablespoons butter, melted
3 1/2 cups all-purpose flour
2 tablespoons superfine sugar
Pinch of salt
3/4 cup packed dark brown sugar
1 cup butter
POUR THE MILK INTO A BOWL, add the yeast, and stir with a wooden spoon until the yeast has dissolved. Add the eggs and mix well, then add the melted butter.
SIFT THE FLOUR WITH THE SUGAR AND SALT then stir the dry ingredients into the yeast mixture to make a dough. When the dough comes cleanly from the edge of the bowl, transfer to a floured counter and knead for about 5 minutes. Return the dough to the bowl and let rise at room temperature for 30 minutes.
LINE A 16 BY 20-INCH DISH WITH PARCHMENT PAPER and press the dough evenly in the dish. Cover with a dish towel and let rise again for 15 minutes.
MAKE THE GLAZE. Melt the brown sugar and butter together in a pan, stirring until the mixture is smooth and the sugar is no longer crunchy. Do not let it boil.
PREHEAT THE OVEN to 400o F. Press your fingers down into the risen dough, making small indentations across the surface. Spread the glaze evenly over the dough, leaving a 1/2-inch border. Bake for 25 to 30 minutes, or until the sugar has melted, and is brown and sticky. Let the brunsviger cool a little before cutting into pieces and serving.
—From The Scandinavian Cookbook/Andrews McMeel Publishing
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