Brunsviger

Instructions

1. Prepare the yeast
   In a small bowl, dissolve the yeast in lukewarm milk. Let it sit for about 5 minutes until it becomes foamy. If using dry yeast, follow package instructions.
2. Make the dough
   In a large mixing bowl, combine flour, sugar, salt, and cardamom if using. Add the softened butter, egg, and yeast mixture. Mix until a soft dough forms, then knead for about 5-7 minutes until smooth and elastic.
3. First rise
   Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 45 minutes, or until doubled in size.
4. Prepare the baking pan
   Grease a baking pan approximately 30 x 40 cm (12 x 16 inches) with butter. After the dough has risen, punch it down gently and transfer it to the prepared baking pan. Use your fingers to stretch the dough evenly to the edges.
5. Create indentations
   Use your fingers to make deep indentations all over the dough. This will help the topping to settle into the cake. Cover and let rise for another 20 minutes.
6. Prepare the topping
   While the dough is rising for the second time, melt the butter in a saucepan over medium heat. Add the brown sugar and vanilla sugar (or extract) and stir until the sugar has dissolved. Let it simmer for 2-3 minutes, stirring occasionally.
7. Add the topping
   Pour the warm brown sugar topping evenly over the dough, making sure it fills the indentations. Use a spoon to spread it if necessary.
8. Bake
   Preheat your oven to 200°C (392°F) and bake the Brunsviger for 20-25 minutes, until the dough is cooked through and the topping is bubbling. Be careful not to overbake as the topping can burn easily. Let cool slightly before serving.