This Danish coffee cake with a caramelly topping of brown sugar and cinnamon is the perfect afternoon snack or even a decadent breakfast. Similar looking to focaccia it is simple to make and a great alternative to cinnamon olls!
1packet(8 grams) active dry yeast or 25 grams fresh yeast
1cup(2.5 dl) milk
1/4cup(70 ml) Just Eggs optional
4cups(500 grams) AP flour
1teaspoonground cardamomoptional
1teaspoonsalt
1stick(113 grams) butter, diced
For the topping:
5 ¼oz(150 grams) butter
1 ¼cup(250 grams) brown sugar
2tablespoonsground cinnamon
Instructions
Add all ingredients minus the butter to the bowl of a stand mixer fitted with a dough hook, knead for 10 minutes on medium speed. Add the diced butter and knead for another 10 min until you get a smooth shiny dough that releases from the sides.
Cover the bowl and let the dough rest until double in size, about 1 hour.
Line a 10x12 inch (25x30cm) baking sheet with parchment paper. Spread the dough onto the baking sheet, cover with a clean kitchen towel and rest for another 45 minutes.
Meanwhile, make the topping. Combine all ingredients in a small pot and heat gently until melted and shiny, then remove from heat and let cool slightly.
Make dimples /indentations in the dough with your fingers, pour the topping over the bread to fill the dimples, avoiding the very edges of the dough..
Bake at 400℉ (200℃) in the middle of the oven for 18-20 minutes.