"Brunsviger" - A True Danish Classic!

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Jul 1, 2013


Brunsviger or brown loveliness as I suppose it can be translated. It is a true Danish classic, especially on Funen where I’m from. It’s the ideal cake for morning, midday and evening. I’ve had the opportunity to serve the cake to one foreigner, an Italian girl, and she loved it. It is a sweet cake which I believe will suit the palate of most people in this world. Don’t hesitate to get started

There are different ways of making the brunsviger. For the dough you can choose to add a little cardamom or use melted butter (or neutral oil) or knead soft butter into the dough.

As for the topping. You can melt the ingredients together or you can stir them together. I usually melt them together. You can also give your brunsviger a twist by adding 1/2-1 tsp of cinnamon to the topping or add currants to the topping. Furthermore, if you can’t get enough sugar you can sprinkle some additional brown sugar over the cake before you bake it.

Or do as I often do, add some extra topping

The recipe is written as I usually make it.


  • 40 g of fresh yeast
  • 250 ml lukewarm milk (or water)
  • 40 g sugar
  • 1/2 tsp salt
  • 30 g melted or room temperature butter (or 1 tbsp oil)
  • ab. 300-400 g flour (the dough must not become too dry)


  • 100 g butter
  • 200 g brown sugar
  • 1 tbsp syrup


Heat the milk slightly until it feels warm on your little finger and dissolve the yeast in the milk. It is very important that the milk isn’t too hot as it will then ruin the yeast. Stir in the rest of the ingredients in the mentioned order and knead the dough well until it is smooth and lets go of your fingers. If necessary, more flour can be added. Place the dough in a bowl and cover it with a damp cloth. The dough will rise for 20 min.

While the dough is rising you can mix the ingredients for the topping. If you want a fluid topping, place all the ingredients in a saucepan and melt them together. Remember to give it a stir once in a while and melt it on low-medium heat so it won’t burn. If you want a spreadable topping simply mix the ingredients together in a bowl (this is easiest if your butter has room temperature).

Place the dough on the table and knead it well once again. Cover a 22×30 baking tin or 22 cm springform tin with baking paper and/or grease it. The dough can either be rolled out to fit the baking tin on the table and transported on the rolling pen to the baking tin or place the lump in the tin and flatten it out using your hands. Let the dough rise for 15 minutes under a damp cloth. Make finger “holes” in the dough and pour or spread out the topping evenly over the dough and let it rise for 5 minutes, still under a damp cloth. Make sure the piece of cloth doesn’t fall down onto the cake and topping. Preheat the oven to 200C.

Bake the brunsviger for 15-20 min. The sides of the cake must let go of the baking paper or the tin. Keep an eye on the cake towards the end as we don’t want scorched sugar on the top. Let the cake cool down a little.

Serve warm and with a good cup of tea or coffee.

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