Recipe for brunsviger
A delicious and classic recipe for brunsviger, bursting with remonce.
The recipe is made using a Ø24 cm springform pan.
Ingredients
- 25 gram Yeast Or 1/2 pack of dry yeast
- 15 gram Sugar
- 3 gram Coarse salt
- 1 Egg
- 50 gram Butter The butter should be soft
- 125 gram Milk
- 275 gram Wheat Flour
- 150 gram Butter For the remonce
- 150 gram Brown sugar For the remonce
Instructions
- Warm the milk in a saucepan to about 37 degrees Celsius (99 degrees Fahrenheit).
- Put the yeast and the warm milk in a bowl and stir the yeast into the milk before adding sugar, salt, eggs, butter, and flour.
- Stir the dough until it is smooth and supple.
- Line a springform pan with baking paper and press the dough into the pan with your fingers.
- Let the dough rise under a tea towel for 30 minutes.
- While the dough is rising, put butter and brown sugar in a small saucepan and melt together over low heat, remember to stir the remonce continuously so it becomes a homogeneous mixture.
- Set the remonce aside until the dough has finished rising.
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- When the dough has risen, make holes in the dough with your fingers. Put a little water on your fingertips and poke holes in the dough.
- Pour the remonce over the cake and make sure it gets well into all the holes.
- Put the cake into the oven and bake it for 20-25 minutes in the bottom of the oven at 200 degrees Celsius (392 degrees Fahrenheit) conventional oven.
- Take the cake out of the oven and release it from the springform pan. Let the cake cool on a wire rack.
- The cake is ready to serve.
