Danish Coffee Cake
Here is the latest in Sweet Bean’s kitchen! Try our newest recipe, Brunsviger is a yeasted coffee cake covered in a brown sugar topping. The cake is rich, but fluffy, almost like brioche and the topping is like crunchy-gooey caramel. This as a great alternative to cinnamon rolls on cold Sunday mornings. A bonus if you are feeling extra motived try your hand at making our chai spice blend. As always, we would love to see and hear from you about how your own coffee creation tag us on our social media or post in the comments below.
Danish Coffee Cake
Ingredients
1 cup of while milk, warmed to 105F
2 1/4 tsp. dry active yeast
1/4 cup granulated sugar
1 large egg
1/2 tsp. salt
3 1/2 cups all purpose flour
6 tbsp. unsalted butter
Topping
1 cup of dark brown sugar
3/4 cup unsalted butter
Instructions
In the bowl of a stand mixer fitted with a dough hook, mix the yeast and warm milk together and set aside while weighing the other ingredients. The yeast should start to foam after a few minutes, otherwise the yeast might be dead.
Add the sugar, egg, and butter to the milk and yeast. Set the mixer on medium for a few seconds to combine.
Add in the flour and salt, and slowly work the mixer up to medium speed. Knead until everything combines, forming a dough.
Knead the dough until it is smooth and elastic, approximately 6 minutes.
Cover the bowl with plastic wrap or a damp tea towel and set in a warm place to rise for 60 minutes, or until doubled in size.
Grease a 9 inch by 13 inch pan and line with parchment paper. Transfer the dough to the pan, gently stretching it to the edges of the pan.
Set the pan in a warm place and leave the dough to rise until puffy and roughly doubled in size, about 45 minutes.
Meanwhile, melt the butter with the brown sugar in a small saucepan over low heat. Stir frequently to ensure the sugar is fully incorporated into the butter. Set aside to cool slightly.
When the dough is almost risen, preheat the oven to 400°F.
Press your fingers into the dough to form deep dimples. Pour the topping over the dough, being sure to fill the dimples and avoiding the sides of the pan.
Bake the cake for 20 to 25 minutes. The dough will be puffed and the topping will be bubbling and gooey.
Let the cake cool and serve warm or at room temperature. Brunsviger is best the day it is made.