Traditional Danish Brunsviger

Growing up with a mother from the Danish island of Fyn meant lots of brunsviger on most Saturday mornings after a big, hearty breakfast. Fyn is quite a small island, but it is the home of one of my favourite traditional Danish cakes; the brunsviger [pronounced like bruhn-svee-ah, but with, like, a Danish r, which is kind of like a French r].

It consists of a quite sweet type of bread-y base with a Muscovado caramel type of syrup on top, and it’s incredible. Absolutely incredible.


I grew up eating the non-vegan version, so I have that to compare this with, and it’s just as perfect as it wants to be. Swapping almond milk for the cow’s milk and vegetable margarine for traditional butter was all I needed to do to respectfully create a vegan version of this timeless piece of heaven.

I’m sure my mother would love this one and I will be sure to bake some for the next time she’s visiting!


The Brunsviger Base

  • 25 grams of fresh yeast
  • 250 grams of spelt flour
  • 20 grams of cane sugar
  • 25 grams of vegan butter
  • 1 ½ deciliters of almond milk ( 2/3 of a cup )
  • 1 pinch of sea salt

Preheat your oven to 175°C ( 350°F ). / Gently heat the almond milk until lukewarm, break apart the fresh yeast and dissolve it in the almond milk. Add all remaining ingredients except for the butter and knead for about 5 minutes by hand. Now add the butter as well and knead for an extra few minutes using a bit of flour if needed. The dough should come together quite easily and not stick to your hands, but still be quite mushy. Is that a word? / Leave to rise for about 30 minutes whilst preparing the topping. / Roll out with a rolling pin on a lightly floured surface and add to a baking pan (approx. 25×35 centimeters). Poke the dough with your fingers multiple times as shown above. This ensures the sugary, buttery topping to really get in there. When you’re satisfied with your work, pour over the mixture and leave to rise for another 30 minutes before baking for just about 12-14 minutes.

The Brunsviger Topping

  • 125 grams of vegan butter
  • 125 grams of Muscovado sugar
  • 5 tablespoons of agave nectar

Add the three ingredients to a saucepan on a low to medium heat. / Whisk until completely combined for about 8-10 minutes. Wait to lick the spoon until it has cooled a bit, or your entire mouth will burn right off.

Enjoy! Enjoy tasting a little bit of my childhood in Denmark. Preferably with coffee.


Share your recreations of my recipes on Instagram with the hashtag #milkingalmonds & let me know what you think!



  1. Goodness me this looks absolutely amazing – JUST like the original version I remember from my childhood! Well done you 🙂


      1. Yup – just thought I’d help fellow readers by replying in English 😛 Men seriøst – som gravid er det jo noget nær livsfarligt at følge din blog… den er garanti for seriøse cravings 😛

  2. Det ser alt for godt ud! – måske man kunne imponerer den fynske svigerfamilie med den? De indtager jo brunsviger, som om det var vitaminer 🙂

    Tak for en hel vild fed blog – du er utrolig inspirrende!


    1. Haha, det gør de nemlig! Jeg er sikker på, at de vil kunne lide den. Den er rigtig klistret og smager som den skal.
      Tusind tak for komplimentet! Hav en skøn aften og lad mig høre hvad svigerfamilien synes om den, hvis du laver den til dem.

  3. How would it work swapping the fresh yeast for active dry yeast? I’ve never seen fresh yeast in my country, and I asked my mum where I could get it from but she had no clue either. This looks so good that I definitely want to give it a try 🙂

    1. Hi Lacéila, I just tried to convert it online and 25 grams of fresh yeast should equal 4 teaspoons of dry active yeast. Hope it works out! 🙂

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