Story
The history of the brunsviger.
The very first recipe of the brunsviger or rather the brunsviger cake - was found in a cookbook from 1856. The brunsviger is a local specialty for the Island of Funen (where Kerry Glamsbjerg is placed) and has become a cultural icon and is symbolizing kind of community spirit for the natives of Funen.
No doubt that brunsviger is on the table for birthdays – could be shaped as a girl or a boy and on top covered with different kind of small pieces of sweet. It is said that the natives of Funen can always eat brunsviger even with a hangover. October 11 is the day for celebrating the brunsviger.
Ingredients
Ingredients – Dough:
350 g flour
30 g butter
30 g sugar
2.5 g salt
2 dl whole milk
30 g yeast
2.5 g cardamom
Ingredients - Remonce:
100 g soft butter
100 g brown sugar
2 tablespoon syrup
Preparation 60 minutes
Method
Warm milk (lukewarm) – dissolve the yeast in the milk. Knead all the ingredients well into a soft uniform dough. Leave the dough to rise at room temperature for about 20 minutes. Then shape the dough into a ball to rest for a few minutes. Sprinkle a little whey flour on the table before shaping and rolling the dough. Shape the dough to fit a baking pan – approx 30x40 cm – to “protect” the baking pan it is recommendable to use baking paper.
Remonce:
Stir the ingredients together and grease it evenly over the top of the dough.
Baking time:
Heat the oven to 230 degrees C - hot air oven 220 degrees C. Place the baking pan in the middle of the oven. Bake for about 12 minutes. Cut the brunsviger into about 12 pieces – eat the brungsviger while it is a little warm.
