6.2.7 Brunsviger

Ingredients

Instructions

1. Let milk warm and sprinkle active dry yeast in. Let sit for 10 min.
2. Melt butter and set aside.
3. Pour milk mixture into a bowl and add eggs, sugar, salt, and melted butter. Stir to combine.
4. Using the dough hook start the mixer on medium-low speed and add the flour in small increments. Note: your may not need all the flour.
5. Scrape down the sides of bowl with a rubber spatula as needed and contune to add flour until dough is soft, elastic and slightly sticky.
6. Grease a large bowl with a small amount of butter.
7. place dough in bowl, cover with a clean dry tea towel and let rise for 30 min.
8. Grease a baking pan with butter.
9. Deflate dough and pour into baking pan. If dough is a little too tacky cover your fingers in a light dusting of flour.
10. Press dough evenly out into the corners of the baking pan.
11. Cover pan with the tea towel and let rise for another 20 min.
12. In the meantime, melt butter with the brown sugar (for the topping).
13. Stir freqently to ensure sugar is completely melted. Remove from heat and cool slightly.
14. Pour 2 ∕ 3 of the topping over the dough and spread evenly.
15. Press your fingers into the dough to make deep dimples.
16. Pour the remaining 1 ∕ 3 of topping over dough and bake for 25 min to 30 min.

Notes:
Serve the brunsviger warm.