Brunsviger - true Danish pastry
1,5 c+ 2 tbsp. flour
1/2 pkgfresh yeast - equal to 25 grams
2/3 clukewarm milk
1/5 stickbutter, softened
1/2 cbutter or 1 stick of butter
1/2 cbrown sugar, firmly packed
4 Tbspdark syrup - not molasses
How to Make Brunsviger - true Danish pastry
- Set aside the last three ingredients - it's the sugar mass on the top.
- Dissolve the yeast in the warm milk.
- Add all the dry ingredients into the liquid. Mix it lightly with a hand mixer or your kitchen machine, then add the soft butter.
- Take a 10" x 15" pan. Grease it or use baking sheet.
Spread out the dough in the pan just using your hands.
Poke holes into the dough with your fingers. Then pour over the sugar mass from the pot. Let it rise an extra 20 min.
Before putting it in the oven poke the dough once more ... Here I used the handle of a big wooden spoon.