The Danish Coffee Cake is a delicious classic cake and it stays on my breakfast table The cake is made on a fluffy, buttery yeast dough with a caramel-like filling on top, which should preferably run a little down the edges when you cut a piece.

Ingredients:

Cake:

200 ml whole milk
50 g butter
1 egg
25 g yeast
40 g sugar
1/2 tsp. salt
450 g flour
Possibly. slightly crushed cardamom

Filling:

175 g brown sugar (possibly a little more – if flatter)
150 g butter (possibly a little more – if flatter)
1 tsp. cinnamon (can be omitted)

Prep:

• Start by heating half of the milk together with the butter so that the butter melts
• Put it in a mixing bowl together with the rest of the milk and the egg so that it becomes lukewarm.
• Crumble yeast down here and stir it together
• Add sugar, salt and flour and knead well. I use a mixer and give it 7-8 minutes at high speed until the dough releases the edges of the bowl
• Put the dough in a large baking tin or baking tray (approx. 30 * 30 cm)
• Press it out well with your fingers and then let the dough rise in it with a cut freezer bag + song piece over it. Let it rise on the kitchen table for 1 hour.
• While the dough rises, make the remnant: put butter, brown sugar and cinnamon in a saucepan and heat gently. It should have very low heat and be stirred in the meantime. Once melted, it should stand and become room temperature.
• When the dough has risen, turn the oven to 180 degrees hot air
• Punch holes with the thumb in the dough, preferably quite close. Prick well far down, without getting to the bottom.
• Stir the remnant together if it is separated and get it over the cake and down into these holes
• Bake for 17-20 minutes until the remnant is perfectly golden and the bottom seems firm and well-baked
• Put it out on a rack and enjoy a piece

Cake

The danish cake is made in many places like a cake man, decorated with sweets. If you’re more into a classic cake man on water cake, I also have such a recipe. You can also make a brownie with cake cream or whipped cream. I prefer it like this, but I can read that it is quite popular to get something on top of the cake as well.

How to make brownies

The Funen danish cake is, as I said, made on a yeast dough, which is poured over with melted butter and brown sugar before it is baked. It gives the perfect blend of a crispy, crunchy feel of caramel on top and the greasy, liquid filling down in the holes while keeping the dough itself soft and spongy.

You can easily use both a larger and smaller form than the one I have used. Just remember to regulate the baking time accordingly. If you use a smaller firm, you get a taller cake and then the baking time has to be set up a bit.

How long can a brownie stay

The cake is best when it is freshly baked, but it can easily be eaten 1-2 days later as well. We ate the last leftovers after 2 days and I actually do not think it was dry at all. The delicious topping means that the cake does not feel dry, even if it has been baked the day before. You can also easily freeze it and take a piece up and warm it quickly on a toaster or in the oven.

Other suggestions for the breakfast table

If you need other inspiration for brunch guests, you can also try my cinnamon snails, a pretzel with marzipan or cardamom spinners.

A good tip when baking brownies is to knead the dough well and thoroughly until the dough releases the edges and is glossy and pliable. Feel free to spread a cut freezer bag or a piece of vital rap over the bowl before placing a tea towel over it. Then the dough does not become dry and stays nicely moist and elastic.

In addition, it is important to poke large (and many!) Holes with your fingers so that there is room for plenty of filling, but without poking through. Then there is a risk that all the filling is at the bottom of the cake. Feel free to use your thumb for this, so you get big holes.

If you do, you’ll see there won’t be any left very quickly! Rolls are probably my favourite pastry. Although I also have an immense love for cinnamon spinners, cardamom spinners still sting them many times.

INGREDIENTS:

200 ml – Warm milk
500 gm – T45 flour
180 gm – Caster Sugar
180 gm – Soft butter
1 Nos – Egg
1 Nos – Egg yolk
25 gm – Fresh Yeast
3 Tsp – Cinnamon powder
1 Tsp – Cardamom powder
1/2 Tsp – Salt

PREPARATION:

• Pour the milk into the vat of the robot, and let it cool down at 30 ° for 4 minutes. Add the yeast, mix and let stand for 15 minutes.
• Add the dough hook, then pour the flour, 90 g caster sugar, 2 teaspoons of cinnamon and 1 teaspoon of cardamom, salt and egg.
• Mix the dough and knead for 5 to 8 minutes, until it is homogeneous.
• Add 80 g of butter in pieces, and knead the dough again for ten minutes until it is again homogeneous. Then leave to rise from 1:00 to 1:30 for the first lifting, covered with a cloth. On the Cooking-Chef you can use the 25 ° heating function without accessories or rotation. The dough will rise more easily.
• Mix the rest of the butter with the cinnamon and the sugar.
• Spread the leavened dough on the floured work surface in order to obtain a rectangle of approximately 40 cm by 35. Spread the cinnamon butter on it then fold the dough into the portfolio. With the roller spread the dough again so as to obtain the same rectangle as before.
• Cut the dough into strips, strips of 3 cm by 35 cm. Fold the strips over themselves, and holding the two ends between your fingers make them twist by making 3 or 4 turns. Form a snail, place it on a baking sheet covered with parchment paper and do the same with the rest of the dough.
• Mix the egg yolk with a tablespoon of water, brush the Kanelsnurrers with it and let them sit for an hour for the second lifting.
• Then put them in the oven at 180 °, preheated oven, and let them cook for 15 minutes. Monitor the end of cooking, then allow to cool before tasting.