Brunswiger

Preparation steps

• Pour lukewarm water into a suitable bowl, add the yeast and stir to dissolve. Add eggs, sugar, flour and salt. Knead with a mixer with dough attachments for 1-2 min. , then add the softened butter. Continue to knead until the dough begins to separate from the edge of the bowl and becomes elastic and smooth (approx. 8 - 10 min.). Cover and leave to rest in a warm place for 30 minutes.
• Sprinkle the work surface with flour, roll out the dough to the size of a baking sheet. Brush the pan thinly with softened butter. Transfer the dough to a baking tray by lifting it slightly up along the edges. Use your fingers to make small indentations in the dough, so that the cream is better absorbed.
• FOR CREAM: Mix marzipan and sugar to make lumps disappear. Add softened butter, stir to even the mixture, then add sugar syrup or honey and cinnamon. Once again, mix everything well to combine the mixture. Coat the dough only to the raised edges. Sprinkle with a little more muscovado sugar (I skipped that step). Cover and leave in a warm place for 1 hour to age.
• Bake in a preheated oven at 180 * C (if you use a hot air fan program), or (at 200 * C if you bake on a regular program) approx. 18 - 20 min. Leave in the pan to cool.
• TIP: You can also freeze a cake coated with cream. When you want to bake it, leave it at room temperature to thaw, let it age and then bake it. It can be refrigerated (also coated) for 2-3 days. When you feel the urge for something sweet, you can bake it right away. The cake should be eaten during the day (the first 5-6 hours), because it dries quickly. So I made only half the mixture. Recipe / C. Meyer