Brunsviger (Danish Sticky Coffee Cake)

Ingredients

• For the dough:
• 400g (about 3 ⅓ cups) all-purpose flour
• 50g (¼ cup) granulated sugar
• 7g (2¼ tsp) instant dry yeast
• 1 tsp salt
• 1 egg
• 200ml (¾ cup + 1 tbsp) whole milk, lukewarm
• 75g (⅓ cup) unsalted butter, softened
• For the topping:
• 150g (¾ cup) dark brown sugar
• 100g (7 tbsp) unsalted butter
• 1 tbsp golden syrup or light corn syrup (optional)
• Pinch of salt

Instructions

1. In a large mixing bowl, combine the flour, sugar, yeast, and salt. Add the egg and lukewarm milk, then knead until the dough starts to come together. Add the softened butter and knead for about 8–10 minutes until the dough is smooth, elastic, and slightly sticky.
2. Cover the dough and let it rise in a warm spot for about 1 hour or until doubled in size.
3. While the dough is rising, prepare the topping. In a saucepan over medium heat, melt the butter and brown sugar together. Stir until smooth and bubbling. Add a tablespoon of golden syrup or corn syrup if using—it helps the topping stay gooey. Remove from heat and let cool slightly.
4. Once the dough has risen, punch it down and spread it evenly into a greased 9x13 inch (or similar) baking pan. Press your fingertips into the dough to make shallow dimples across the surface—this helps catch the topping.
5. Pour the sugar-butter topping over the dough and spread it gently to the edges.
6. Let the assembled cake rest for 10–15 minutes while the oven preheats to 200°C (390°F).
7. Bake for 18–22 minutes or until the dough is puffed, golden on the edges, and the topping is bubbling. Avoid overbaking—brunsviger is best soft.
8. Let it cool slightly before slicing. Serve warm or at room temperature. Great with coffee, even better the next day.