Danish Brown Sugar Bread - aka ¨Brunsviger¨

 - Danish Recipe

Directions:

1. Prepare the custard the day before using this custard recipe. 

2. In a mixing bowl, combine all of the dough ingredient and mix with a dough hook on low speed for 6 minutes. 
3. Increase the speed to medium, and mix for another 8 minutes. 

4. Let the dough rest in the bowl for 15 minutes, covered with a tea towel.

5. While the dough rests, make the brown sugar spread.

6. Whip together the butter and sugar on medium speed (a hand mixer is best for this small amount).

7. Whip the brown sugar mixture on high until it becomes light and airy. 

8. Add the custard and mix until the mixture is smooth. 

9. Remove the dough from the bowl and divide it in 4 equal portions if using 3 pie pans or 9x9 casserole dishes OR simply shape into a fat log if you have an extra large casserole pans. 

10. Shape each portion into round balls and set them to rest on a floured surface for 5 minutes. 

11. Using a rolling pin, roll out each ball into a circle (or square/rectangle) of your desired size - this greatly depends on what pans you will be using. You want the dough to fit evenly in the bottom of your oiled pans.  (For a standard pie pan, I usually aim for about 7 inches diameter OR for a 9x9 casserole pan I aim for 22x22cm (9x9 inces)). 

     - This makes 3x a standard pie pans or 9x9 inch casserole pans OR 1x extra large (16x11 inches) casserole pan. I do not recommend using a low edged cookie sheet becuause the brown sugar spread will run over the sides of the pan and drip into your oven while baking. 

12.  Place the dough in your pans so that it fits nicely in the bottom. 

13. Using a fork, prick the dough generously all over, making sure to poke all the way through the dough.  

14. Divide and spread out your brown sugar spread evenly onto your dough.

15. Set the pans aside to rest in a warm spot for approx 45 min. or until the dough itself is soft and fluffy and doubled in thickness. 

16. Preheat your oven to 400*F (200*C). 

17. Bake for about 12-14 minutes for the pie pans or 20-25 minutes for the extra large casserole dish. The pastry is ready when the outer edges of the brown sugar mixture is bubbling. 

     - Watch the pastry as it bakes. If the dough rises up in places, take a knife or fork and prik a hole in the dough bubble or else all the brown sugar spread will not be on that part of the pastry and it will bake unevenly. 

18. Remove from the oven and let it cool off for about 10 minutes before cutting it or eating it; the sugar spread will be super hot and burn your mouth if you eat it too early. 

Notes:

- You should have about half of the custard remaining; this is simply because this recipe is the smallest amount I am comfortable making in a small saucepan. You can eat the custard as is, or you can use it for other recipes like: Danish Strawberry Pie, Danish Cinnamon Braid, Danish Cinnamon Rolls, Danish Cinnamon Twists, or other recipes that you desire! 

- Butter can be substituted with margarine or oil in the dough recipe or a solid fat (margarine or lard) in the brown sugar spread and custard recipe. 

- Sugar can be substituted with honey and maple syrup. 

- Milk can substituted with plant based milk. 

- The brown sugar spread lasts 2-3 days at room temp, 2-3 weeks in the fridge, or 6-12 months in the freezer when stored airtight.

- The custard lasts 2-3 days in the fridge; I do not recommend freezing it.

- The unbaked pastries can be frozen for 2-3 months; thawed in the fridge for 6-8 hours, then proof at room temp. for 30-60 minutes before baking.

- The baked pastries last 2-4 days at room temp, 6-10 days in the fridge, or 4-6 months in the freezer when stored airtight.