SOFT & SWEET - THE GLUTEN-FREE BRUNSVIGER IS A DANISH SECRET TO BE ENJOYED.
This recipe is based on our new Toast & Baguette mix - where a 400 gram bag makes for one brunsviger from about 25x35cm to a full baking tray (but it then becomes thinner). Eaten as it is, or you add Haribo-type candy on top just as you take it out of the oven (for kid's birthdays). And for adults - eat warm with vanilla icecream and a cold glass of gluten-free, alcohol free beer.
| The dough with a 400g bag | The toppping |
| 400 g Toast & Baguette mix | 100 g butter |
| 365 g of milk (full/fat) | 200 + 50 g brown sugar (dark farin) |
| 35 g sugar | 1 tbsp sirap (dark) |
| 40 g yeast | 2 tbsp cream (or full / fat milk) |
| 6 g salt | |
| 45 g butter |
MAKE THE DOUGH
Melt the butter in a pan, pour in milk and sugar until it becomes lukewarm (about 32 degrees C). Put in the dough blender/mixer and dissolve the yeast. Mix in half of the flour mix, mix for 1 minute, then add in the last half of the mix. Pour in the salt and mix for 2-3 minutes.
Put baking paper in a oven pan / baking pan that is about 25x35cm. Brush the paper with a little melted butter and place the dough in the pan. Flatten the dough out so that it goes all the way to the edges. We wear a plastic glove which is also a little buttery (to avoid that the dough sticks).
Leave to rise for 60 minutes (at 25 degrees C) - 90 minutes (at around 21 degrees C) and set the oven to 200 degrees C (convection).
MAKE THE TOPPING
When there is about 10 minutes left, time to make the topping. Melt butter in a pot, stir in 200g of the brown sugar and whisk hard at high heat. Pour in the cream and whisk some more more. Lower the heat and add the last 50g of brown sugar. Turn off the heat.
When the dough has risen, make a bunch of deep holes in the dough (it’s again easier with a plastic glove that is buttery - just press your fingers into and all over the dough). Pour over the topping so that it reaches into the holes and covers the entire surface.
Bake in oven at 200 degrees C for 22-24 minutes. Topping must not be burned.
Take out and let cool a bit (the sugar is crazy hot). Then just lift up the cake with the baking paper(perhaps you need a spatula/pizza spatula) and cut into pieces.
Enjoy - and remember: You get very thirsty from eating brunsviger ;-)
