In my town in Argentina, Swiss or maybe German migrants brought a similar recipe but the dough is lighter (almost focaccia style) and they drench it with double cream instead of butter. It’s delicious.
I like caramel better than chocolate, so this looks particularly fantastic! What a great recipe to have in my arsenal, since it uses ingredients I always have on hand.
Now THAT looks like it would taste most excellent. I'm giving it a shot for tomorrow's Sunday morning relax time with coffee and the paper. I may add one extra ingredient, though, to the topping. I've always had a problem with this kind of topping after it cools down - recrystallization of the sugars. To keep the topping caramelly, I add 1/2 teaspoon of sodium citrate as an emulsifier. Don't have it? No problem. Just combine 2.6g of baking soda to 2.1g of sodium citrate in water. It will fiz, as that's the chemical reaction happening. When it's finished fizzing, pour the solution out on a sheet to allow the water to evaporate, or heat it if you don't have the time. When it is dry, it's ready to use.
This looks absolutely delicious! Ive recently been yearning to make something like this. I like cinnamon but husband is Swedish. Might add cardamom instead....🤔 Thank you and Happy New Year!
First time to make this. It tasted sourdough, so I will leave discard out. Cake was dense, not pillowy, so Let it rise longer than l hour. Topping was so thick. Cutting back on brown sugar to 150 g. Cutting butter back to 100 g. Needed longer cooking time -45min. Will try another time.
@@notahotshot haha, well next time I'm gonna make cinnamon buns, I will allow myself to adjust it and NOT put cinnamon in it 😅 as a person from Funen I can say that to add a different kind of taste/spice is NOT how a traditional brunsviger is made. Variations can include cake cream, molaces, a bit of cardamome, another kind of dough even. Just not a strong spice as cinnamon is. I LOVE SUNE, I just don't agree in this recipe 😉
In my town in Argentina, Swiss or maybe German migrants brought a similar recipe but the dough is lighter (almost focaccia style) and they drench it with double cream instead of butter. It’s delicious.
That sounds fantastic!
What is this cake called?
@@NicvB We call it just “torta alemana”, German cake. It’s a specialty in the town of Esperanza.
Happy new year sune! Glad to see you sound well and your excitement about this cake is very endearing!
Looks like a Cinnabon buns recipe without the buns part. Yum.
I was just thinking, "deconstructed cinnamon roll." So much easier!
Hej Sune, I can hardly wait to make this delishiousness. Thank you. Glad to see you. ❣
cooking this tomorrow! Thanks, Sune!
Awesome video, my friend, thank you.
I like caramel better than chocolate, so this looks particularly fantastic! What a great recipe to have in my arsenal, since it uses ingredients I always have on hand.
Thank you for the recipe, the cake looks delicious. I’ve never heard of it. Definitely going to try. Just need to get dark brown sugar.
Happy New Year! 🎉 I'd like to ask a favor, could you please do a tutorial on adding potato water to sourdough bread thanks 👍
Thanks. I look forward to your posts.
Yum! Gonna try. . . .
Looks absolutely delish 🤤... thanks for sharing ❤
Now THAT looks like it would taste most excellent. I'm giving it a shot for tomorrow's Sunday morning relax time with coffee and the paper.
I may add one extra ingredient, though, to the topping. I've always had a problem with this kind of topping after it cools down - recrystallization of the sugars. To keep the topping caramelly, I add 1/2 teaspoon of sodium citrate as an emulsifier. Don't have it? No problem. Just combine 2.6g of baking soda to 2.1g of sodium citrate in water. It will fiz, as that's the chemical reaction happening. When it's finished fizzing, pour the solution out on a sheet to allow the water to evaporate, or heat it if you don't have the time. When it is dry, it's ready to use.
Your sodium citrate recipe confuses me. I mix baking soda and sodium citrate to make sodium citrate? 🤔
This looks absolutely delicious! Ive recently been yearning to make something like this. I like cinnamon but husband is Swedish. Might add cardamom instead....🤔 Thank you and Happy New Year!
Happy new year
First time to make this. It tasted sourdough, so I will leave discard out. Cake was dense, not pillowy, so Let it rise longer than l hour. Topping was so thick. Cutting back on brown sugar to 150 g. Cutting butter back to 100 g. Needed longer cooking time -45min. Will try another time.
Yes, we are definitely going to give it a go and may you have a great 2025 and of course more videos for us the view!
Brunsviger dag er legendarisk her på Langeland
It's not costum to put cinnamon in it, though.... 😮
That's ok, people are allowed to make adjustments to recipes.
@@notahotshot haha, well next time I'm gonna make cinnamon buns, I will allow myself to adjust it and NOT put cinnamon in it 😅 as a person from Funen I can say that to add a different kind of taste/spice is NOT how a traditional brunsviger is made. Variations can include cake cream, molaces, a bit of cardamome, another kind of dough even. Just not a strong spice as cinnamon is. I LOVE SUNE, I just don't agree in this recipe 😉
No cinnamon or vanilla, that doesn't even look nice, it has patches without covering. Just NO!