Hello Annie – this is the recipe that Malcolm has been playing with. We’ve had several versions at home before he took it to the coastguard last night. The original recipe is from Fika and Hygge, by Bronte Aurell. Malcolm has been testing out making the sticky dough in the breadmaker.
Brunsviger, or Brunswick Bun, is like a large flat cinnamon bun, soaked in brown sugar and spices.
For the bread base:
- 2 1/2 tsp dried yeast
- 250ml whole milk
- 1 1/2 tsp ground cardamom
- 1 egg yolk
- 350g strong white bread flour
- 40g caster sugar
- 100g butter
- 1 tsp salt
For the topping:
- 175g softened butter
- 225g dark soft brown sugar
- 4 tbsp golden syrup
- vanilla extract
- Optional, 1 tbsp cinnamon
- Put the ingredients for the bread dough into the bread maker in the order on the list. Program the bread maker for dough.
- When the bread maker has done its stuff, make the topping. Whisk the butter with 200g of the dark sugar, golden syrum and vanilla extract.
- Tip out the dough, knock it back and kneed it. If you need a little more flour it is OK to add it now.
- Transfer the dough to a baking tin, we used our medium roasting tin to contain any leaks. Stretch the dough to the sides of the pan, and use your fingers to poke holes in the dough as if you are making focaccia. The more holes the better.
- Spread the soft topping over the dough, using a spatula. Cover all the dough, and then sprinkle over the rest of the sugar. Cover with a plastic wrap or clingfilm, and leave it to prove, around 30 minutes.
- Meanwhile, set the oven to 200C.
- Once the dough has risen, remove the plastic wrap and cook for around 20 to 25 minutes. The topping should be shiny and sticky.
- Take out of the oven, cool, cut into squares and eat with coffee. Take time to enjoy this.
For a stickier top, add more sugar to the topping before baking.