Brunsviger

A traditional Danish recipe which originated in Funen. Brunsviger sits comfortably in the realm between bread and cake. It's soft and slightly sweet. Traditionally served with coffee, it also wouldn't be out of place sliced thinly and served as a dessert, with a dollop of icecream. And if you manage to not eat it all at once, and it gets stale, slice it, fry it in butter, sugar and cinnamon for an awesome variation on french toast.




250 ml lukewarm milk
20 gr dried yeast
2 eggs
75 gr butter (melted)
500 gr flour
2 tbsp caster sugar
pinch of salt

glaze:
100 gr butter
150 gr dark moscovado sugar

Add the yeast to the milk and, while stirring, add the eggs and butter. Sift the flour into a bowl. Add the sugar and salt and add this to the wet ingredients. Stir to combine and knead for five minutes. Cover the bowl and let it rise for about thirty minutes. Take it out of the bowl and press it down into an ovendish. Let it rise again, for about fifteen minutes. Melt the butter for the glaze and add the dark sugar. Using your finger, jabb the dough all over, creating an uneven surface covered with indentations. Cover with the glaze, which will pool, spill and cascade gloriously. Bake for thirty minutes on 200C.