BRUNSVIGER - The Heart of Danish Birthday Celebrations - Sourdough Edition

And how social media is raging about this as a crazy new focaccia invention

True magic happens when this plain dough meets the rich, sweet topping known as ‘remonce’

Hello Bread Friend — How are you?
Are you well into the late fall baking mood?

As we move into Fall and closer to Christmas, the recipes tend to be more spiced, heavy and sweet. A perfect season for this Danish cake called Brunsviger (a classic Danish coffee cake of sorts) which is actually enjoyed all year round and especially on Birthdays!

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What is a Brunsviger

It’s a soft yeast dough topped with a generous serving of “remonce” - A mixture primarily made of brown sugar, butter, and sometimes a hint of syrup or cinnamon, creating a gooey, caramelized layer that seeps into the soft dough during baking. The result? A sweet, sticky treat, traditionally served warm in the morning or with afternoon coffee or tea. You can find this cake in any bakery and there are even regional takes on the “right” way of making a Brunsviger — or even pronouncing it.

My take on this is of course translated into a sweet sourdough-based dough, with a caky bread bottom, nailing the right ratio between the bottom bread layer and glazed top (remonce).

As you know by now, I love sweets, cakes, pastries and bread, but I like when it’s not too sweet and sugary — well… this recipe is nothing like that. It’s heavy on the sugar, and many would sat the more topping the better!

Brunsviger is actually considered as a very normal Children’s Birthday cake. And just to shoot a little more energy into the party, this cake is typically decorated with icing and candy - Have a look here if you don’t believe me.

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Social Media Trends

Lately, in the “can it focaccia” faze on instagram, the Brunsviger is going around social media as this crazy new focaccia invention. And as I am spotting all the Danish comments stating “Well, this has already existed for centuries in Denmark”, I had to give the Brunsviger a space in my little corner of the internet — but sourdough edition of course!

the_brown_bakery

A post shared by @the_brown_bakery

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History

In Denmark it’s known to originate from Fyn (my home region), also known for the region where Hans Christian Andersen was born.

But a short google search taught me otherwise! It’s believed to be named after the German city Braunschweig. The tale goes back to a time where German workers in a small Danish town, brought with them a simple yet delicious idea: bread topped with sugar and butter, baked to perfection. This concept evolved into what we know today as Brunsviger.

The significance of Brunsviger in Danish culinary tradition cannot be overstated. It’s a symbol of regional pride, especially on Fyn, where “The Day of the Brunsviger” is celebrated annually, falling on the last Thursday before Fall Break.

The recipe below (for my community of paid subscribers) is another perfectly example of how well sourdough compliments pastries - giving a subtle contrast to the sweet sugar glaze!

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Recipe — Danish Brunsviger — Sourdough Edition

It's hard to say if the bottom is considered a cake or bread, but it's the perfect canvas for the flavorful sugar topping.

Yields: 1 pan (22 cm x 32 cm)
Duration: 24 H
Hands on time: Approx. 1,5 H
Baking time: 18-20 min.

This cake is best served directly after baking, so the topping is still warm and gooey. All the pre-work can be done the day before, so it’s very quick and easy to bake just before a gathering or coffee break!