Warm milk and dissolve the yeast in it.
Add sugar and eggs and stir together.
Add 3/4 of the flour, salt, and butter, and mix using a machine.
Add the remaining flour and mix for a couple of minutes until you have a smooth, slightly runny dough.
Grease a mold/baking sheet with oil and pour the dough into the mold. At least 35 x 25 cm.
Let it rest for a few minutes before pressing/distributing the dough completely to the edges.
Let the dough rise in a warm place for about 45 minutes, covered with plastic or a cloth.
Melt butter and heat with brown sugar and syrup.
Add cream and cake custard powder and stir together.
The sugar shouldn't be completely dissolved - it should still be a bit crunchy.
Let it cool slightly.
(You can also omit the cream and cake custard powder)
After rising, press deep holes into the dough and spread the warm filling over the entire dough, so it flows into the indentations.
Let the dough rise for about 15 minutes with the filling on and press again if the dough rises a lot.
Bake the brunsviger at 200 degrees Celsius (392 degrees Fahrenheit) for approximately 14-18 minutes depending on the size of the pan.
The larger the size of the pan/baking sheet, the less time it needs.
When the brunsviger is out of the oven and has cooled down, you can decorate it with candy, marzipan, or the best thing: whipped cream!!!
Enjoy it 😊
