Brunsviger - true Danish pastry

Lene Frost


This recipe is so easy and it tastes soooo amazing. This type of pastry is on the Danish breakfast table alongside the cinnamon rolls, but only on weekends... I promise you, you won't be disappointed:-)

★★★★★ 1 vote
45 Min
15 Min


1,5 c
+ 2 tbsp. flour
4 Tbsp
1/2 pkg
fresh yeast - equal to 25 grams
1 pinch
2/3 c
lukewarm milk
1/5 stick
butter, softened
1/2 c
butter or 1 stick of butter
1/2 c
brown sugar, firmly packed
4 Tbsp
dark syrup - not molasses


1Set aside the last three ingredients - it's the sugar mass on the top.
2Dissolve the yeast in the warm milk.
3Add all the dry ingredients into the liquid. Mix it lightly with a hand mixer or your kitchen machine, then add the soft butter.
4Mix it well on medium speed. Form a dough ball. Cover and let it rise for 20 min.
5Add the last three ingredients to a small pot and let it all melt on low heat - don't boil!
When it's all an even mass turn off the heat.
6Take 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.
7Bake for 13-15 min on 350 F

About this Recipe

Course/Dish: Other Breakfast, Cakes
Main Ingredient: Flour
Regional Style: Scandinavian
Other Tag: Quick & Easy
Hashtags: #pastry, #danish