Brunsviger - Opskrift på den bedste bløde og snaksede brunsviger
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Danish brunsvigers

A soft Danish brunsviger, which is a kind of poke cake, is always finger-lickingly delicious. I’ve actually only tasted brunsviger a few times, which is probably way too little, but the ones I’ve tasted have been out-of-this-world good. Loads of you search for brunsvigers here on the blog, so I thought it was finally time to share that recipe with you. But, I have to admit—I’m not at all an expert on brunsviger. Almost everyone has an opinion on this delicious cake. So I hope you like it. It’s a really easy cake to bake. It consists of a soft yeast dough that doesn’t require the use of a food mixer. The cake is topped with lashings of butter and brown sugar, which turns crispy and caramel-like when baked. Enjoy


Kage for 8-10 persons
Preperation 1 t. / Cooking 20 min. / Total 1 t. 20 min.


50 g yeast
250 ml milk (preferably whole milk), warm
150 g butter, melted
2 eggs
2 tbsp. sugar
A little pinch of salt
Ca. 450 g all-purpose flour

Brunsviger topping

150 g butter, melted
150 g brown sugar
1 tbsp. syrup
4 tbsp. cream or milk



Crumble the yeast into a large bowl. Pour the warm milk over the yeast and stir until it’s combined. Add the melted butter, eggs, sugar and salt and stir it around. Stir in the flour a little at a time until the dough is even and smooth. Cover the dough with a dish towel and allow it to rise in a warm place. The dough should double in size in about 30 minutes.

Brunsviger topping

Stir the melted butter, brown sugar, syrup and cream into an even mixture.

Heat the oven to 225 C convection.

Line a cake tin of approx. 24 × 30 cm with baking paper. When the dough has finished raising, pour it into the tin. Poke holes in the dough with your finger, pour over the brunsviger topping and spread it around well. Let the cake rise a little more while the oven is heating up. Bake the cake on the bottom rack for about 20 minutes. Let it cool a bit, but it’s best to eat the cake while it’s still warm. Enjoy!

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