Danish Brunsviger

Instructions

1. Prepare the yeast
   In a small bowl, dissolve the yeast in lukewarm milk. If using active dry yeast, let it sit for 5-10 minutes until foamy. If using fresh yeast, it can be mixed directly with the milk.
2. Make the dough
   In a large mixing bowl, combine flour, sugar, cardamom, and salt. Make a well in the center and add the yeast mixture, softened butter, and egg. 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 or plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
4. Prepare the baking tray
   Grease a 9x13 inch (23x33 cm) baking tray generously with butter. After the dough has risen, punch it down and transfer it to the prepared tray. Press and stretch the dough to fit the tray evenly, creating a slight rim around the edges to contain the topping.
5. Second rise
   Cover the dough with a clean kitchen towel and let it rise again for about 30 minutes, or until puffy.
6. Prepare the topping
   While the dough is rising for the second time, prepare the topping. In a saucepan, melt the butter over medium heat. Add the brown sugar and vanilla sugar (or extract) and stir until the sugar has dissolved and the mixture is smooth and bubbling slightly, about 2-3 minutes. Remove from heat.
7. Finish the cake
   Preheat the oven to 200°C (390°F). Using your fingers, make deep indentations all over the dough (this will help hold the topping). Pour the warm brown sugar topping evenly over the dough, spreading it with a spatula if necessary.
8. Bake
   Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the topping is bubbling. The center should still be slightly soft. Allow the cake to cool in the pan for about 10 minutes before serving warm.