200 ml lukewarm milk
150 g melted butter or margarine
45 g Dansukker Sugar
¼ tsp salt
400 g wheat flour
150 g butter or margarine
100 g Dansukker Brown Sugar
1 tsp Dansukker Vanilla Sugar
1 tbsp Dansukker Light Syrup
1 tbsp cinnamon
Crumble the yeast into a bowl. Add the milk and butter/margarine. Add the eggs, sugar and salt. Knead the flour into the dough. Cover the dough with a cloth and leave to rise for 30 minutes. Roll out the dough and place in a small, greased roasting pan. Make some hollows in the dough using your finger or a wooden handle. Mix margarine, brown sugar, vanilla sugar, light syrup and cinnamon and pour into the hollows. Cover and leave to rise for 30 minutes. Bake the Brunsviger cake on the bottom shelf of the oven at 225°C for approx. 30 minutes.
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