"Brunsviger" with Custard

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Jun 14, 2016


This is an updated version of my recipe for brunsviger. It is a sweet bun dough topped with a mixture of butter, sugar and syrup, and in this recipe custard is added to the topping making it thicker, rounded and even more delicious! I can only recommend that you give it a try!

Serves 15-20



  • 60 g butter
  • 500 ml milk
  • 75 g fresh yeast
  • 80 g sugar
  • 3/4 tsp salt
  • 350 g all purpose flour

Topping with custard

  • 1 egg
  • 1 1/2 tbsp sugar
  • 1 1/2 tbsp all purpose flour
  • 150 ml milk
  • 1 tsp vanilla extract
  • 200 g butter, room temperature in small squares
  • 400 g brown sugar
  • 2 tbsp syrup


Melt the butter in a sauce pan. Add the milk and take the pan off the heat. It should only be “pinkie warm” (max. 38C) when you add it to the yeast.

Place the yeast in a large bowl and pour the butter/milk over the it. Dissolve the yeast. Add the sugar, salt and flour and, either on a stand mixer or with a spoon, stir the batter until it is homogenous. The dough is very tender at this point and that is perfect. Cover the bowl with a damp tea towel and let the dough rise for about 30 minutes.

Meanwhile, you can prepare the topping with custard:

Place egg, flour and sugar in a sauce pan and whisk it together. Add the milk and place the pan over medium-high heat and bring it to the boil while stirring. Turn down the heat and let the custard simmer and thereby thicken. When the custard has become thick, take the pan off the heat and add the vanilla extract. Transfer the custard to a large container or a dish. Spread out the custard and cover it with clingfilm directly on the surface of the custard. Place it in the fridge and let it cool down completely.

You can either make the topping in a stand mixer or with a simple spoon. Combine butter, brown sugar and syrup. Make sure there are no butter or syrup pockets in the topping.
Take the cold custard out of the fridge and beat it smooth again before stirring it into the topping.

Grease a jelly roll pan or line it with baking paper. With wet fingers spread out the dough in the pan (yes, it is very sticky). Cover the dough with a damp tea towel and let it rise for 10 minutes. Make indents in the dough with your fingers and spread out the topping. Let it rise for another 10 minutes.

While the dough is rising, preheat the oven to 200C.

Bake the cake for approximately 20 minutes. Be careful that it doesn’t go too dark on the top.

Let the cake cool a little before you dig in

brunsviger brunsviger

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