👨‍🍳 Instructions

1. 1

   In a small bowl, combine lukewarm milk, 1 tsp of sugar, and yeast. Let it sit for 5-10 minutes until foamy.

2. 2

   In a large bowl, whisk together flour, remaining sugar, and salt. Make a well in the center.

   💡 Tip: Ensure salt and yeast are not in direct contact initially
3. 3

   Pour the yeast mixture into the well. Add the eggs and softened butter. Mix until a shaggy dough forms.

   💡 Tip: Using a stand mixer with a dough hook is recommended
4. 4

   Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

   💡 Tip: The dough should be soft and slightly sticky
5. 5

   Grease a 9x13 inch baking pan. Punch down the risen dough and spread it evenly into the prepared pan.

   💡 Tip: You can use your fingertips to press the dough into the pan
6. 6

   In a separate bowl, combine brown sugar, melted butter, and vanilla extract. Mix well to form a gooey topping.

   💡 Tip: Ensure the brown sugar is well incorporated
7. 7

   Pour the brown sugar mixture evenly over the dough. Use your fingers to create small indentations in the dough to help the topping soak in.

   💡 Tip: Don't press too hard, just enough to create pockets
8. 8

   Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cake is golden brown and the topping is bubbly.

   💡 Tip: Keep an eye on the topping to prevent burning
9. 9

   Let the Brunsviger cool in the pan for at least 15-20 minutes before slicing and serving.