Recipe
When I was a kid, I don’t recall my mom making Brunsviger, but my friend’s mom would always make it for birthdays and school events.
I’ve never really made it, but I always wanted to, and so I gave it a try, and it came out pretty good I thought even though I didn’t have a specific type of sugar called “Farin“. In short Farin is a byproduct of sugar cane production and I can’t find it here. However, someone said I could add a little bit of molasses to brown sugar to get something similar.
The recipe below uses just dark brown sugar, but I did notice it’s not quite the same, although it came out pretty good.
The recipe I found called for fresh yeast (bakers yeast) and Americans just doesn’t use that so I’ve found that one packet of dry yeast is 7 grams which equals to 21 grams of fresh yeast.
Ingredients
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1 1/4 dl Milk
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10g Dry yeast
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50g Soft Butter
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1tbsp Sugar
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1/4 tsp Salt
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1 Egg
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275g AP Flour
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150g Butter
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150g Dark brown sugar/Farin
Instructions
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1.
Preparation10
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2.
Cooking30 minutes
Heat the milk to around 110-115 degrees F, and dissolve the yeast in the milk. Keep stirring until the yeast is completely dissolved.,Add the rest of the ingredients and keep kneading (machine or by hand) until the dough is soft and smooth.,Spread the dough in a 9×9″ pan with wet fingers and leave to rise covered for about 30 minutes. Pre-heat oven to 390 degrees F.,To make the filling, melt the butter on medium heat and add the sugar and let it melt while stirring.,Once the dough has risen, make holes in the dough with a spoon or wet fingers and pour the filling over it, then place in oven and bake for 20-25 minutes in the middle of the oven until a toothpick comes out without dough.,Let cool for a little bit as the sugar will be very hot.
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3.
Serving8 servings