Brunsviger with sourdough discard

Brunsviger is a classic Danish coffee cake of sorts. It is a soft yeast dough topped with a generous serving of butter and brown sugar. And to celebrate our yearly Brunsviger day, I made this recipe using my sourdough discard. 😊👌

Tips and notes

  • I always use cooler room temperature water when mixing and kneading in a stand mixer.
  • Knead the dough until smooth and elastic. Perform the windowpane stretch test.
  • My baking dish size is 35cmx23cm
  • The brunsviger cake is done when the thermometer reads close to 90C / 190F.

You will need:

For the main dough

  • 500 grams sourdough discard
  • 50 grams sugar
  • 1/2 tsp salt
  • 1 egg
  • 190 grams flour
  • 50 grams butter

Topping #1

  • 125 grams butter
  • 150 grams brown sugar
  • 4 tbsp dark syrup
  • 1/2 tså cinnamon powder

Topping #2

  • 65 grams butter
  • 75 grams brown sugar
  • 2 tbsp dark syrup

Procedure (video):

Take sourdough discard out of the fridge and let it stand at room temperature for 1 to 2 hours.

Stir sourdough discard, sugar, salt, egg, and flour together in the mixing bowl with a flat beater for 3 minutes. Then add butter and knead with a dough hook for 10 minutes. Check the gluten network along the way. Distribute the dough in a greased baking pan (35cmx25cm), press a lot of holes in the dough, and leave the dough on the kitchen table for 2 hours (23C / 73F).

In a small saucepan, melt butter, brown sugar, syrup, and cinnamon. Set aside until ready to use.

After 2 hours, press a lot of holes again in the dough and spread the butter/brown sugar mixture or topping #1 over, and press a lot of holes again. Leave the dough on the kitchen table for 1 hour (23C / 73F).

Preheat oven at 200C/390F (up and down heat). Bake for 25 to 30 minutes at 200C/390F or bake the bread until the core temperature is up to 90C/194F. Spread the filling/topping #2 over the dough.

Enjoy! 😊


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