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Date: 27.08.2017
Source: JF
When I was a kid, I don’t recall my mom making Brunsviger, but my friend’s mom would always make it for birthdays and school events.
I’ve never really made it, but I always wanted to, and so I gave it a try, and it came out pretty good I thought even though I didn’t have a specific type of sugar called “Farin“. In short Farin is a byproduct of sugar cane production and I can’t find it here. However, someone said I could add a little bit of molasses to brown sugar to get something similar.
The recipe below uses just dark brown sugar, but I did notice it’s not quite the same, although it came out pretty good.
The recipe I found called for fresh yeast (bakers yeast) and Americans just doesn’t use that so I’ve found that one packet of dry yeast is 7 grams which equals to 21 grams of fresh yeast.

Prep: 10 minutes

Cook: 30 minutes

Yields: 8 servings



  • 01.

    Heat the milk to around 110-115 degrees F, and dissolve the yeast in the milk. Keep stirring until the yeast is completely dissolved.

  • 02.

    Add the rest of the ingredients and keep kneading (machine or by hand) until the dough is soft and smooth.

  • 03.

    Spread the dough in a 9×9″ pan with wet fingers and leave to rise covered for about 30 minutes. Pre-heat oven to 390 degrees F.

  • 04.

    To make the filling, melt the butter on medium heat and add the sugar and let it melt while stirring.

  • 05.

    Once the dough has risen, make holes in the dough with a spoon or wet fingers and pour the filling over it, then place in oven and bake for 20-25 minutes in the middle of the oven until a toothpick comes out without dough.

  • 06.

    Let cool for a little bit as the sugar will be very hot.