Description
A Danish sweet bread with brown sugar topping.
Ingredients
- FOR THE TOPPING:
- 6 ounces, weight Butter
- 1-¾ cup Brown Sugar
- 1 Tablespoon Heavy Whipping Cream
- FOR THE DOUGH:
- 1 teaspoon Yeast
- 1 cup Lukewarm Milk
- ¼ cups Sugar
- 4 ounces, weight Butter, Melted And Cooled
- 3-¼ cups Flour
- 1 whole Egg
- ¼ teaspoons Salt
Preparation
For the topping:
Add butter and brown sugar into a small pan and heat over medium-low heat until butter is melted and sugar is dissolved. Remove from heat. Add the heavy whipping cream and mix to combine. The whipping cream makes sure the sugar mass doesn’t get hard and dry up when baked. Set aside.
For the dough:
In a mixing bowl, activate the dry yeast by stirring it into the lukewarm milk with the sugar. When it starts to bubble, the yeast is ready, and you can add the rest of the ingredients.
Add melted butter, flour, egg and salt and knead the dough well. Let the dough rise, covered with a clean kitchen towel, for about half an hour.
Roll it out (to about 1 inch thick) so it fits a baking tray (18 inch x 10 inch that you’ve covered with parchment paper). Put the dough into the baking tray. Use your fingers to make small holes in the dough.
Add the brown sugar mass over the dough and let it rise again for about 45-60 minutes. Preheat oven to 400 F.
Once cake has risen, put it into the oven. Bake the cake for 20 minutes in a 400 F oven.
Enjoy it warm or cold, but it’s best the same day.
