This simple Danish treat is like a cross between cinnamon buns and focaccia. It might look like a lot of caramel topping, but I promise that when you're eating it, you're going to want even more.
- 410g bakers flour
- 40g caster sugar
- 1 tsp ground cardamom
- pinch of fine salt
- 13g (2½ tsp) dry yeast (or 25g fresh yeast)
- 250g full-cream milk (warmed to 35C-37C)
- 1 whole egg
- 100g unsalted butter, softened and cubed
- 175g unsalted butter
- 220g dark brown sugar
- 30g golden syrup
- 50g cream
- 1½ tsp ground cinnamon
- 1 tsp vanilla paste
- Place the flour, sugar, cardamom and salt in the bowl of a stand mixer fitted with a dough hook and give it a quick mix to combine.
- Mix together the yeast and warm milk in a small bowl, cover and leave in a warm place for 10-15 minutes or until frothy.
- Add the milk mixture, egg and softened butter to the flour mixture and mix on low speed until combined, then turn to medium-high speed for 5-6 minutes until a smooth dough forms and starts to come away from the sides of the bowl. It will be slightly sticky but should still form a smooth ball without sticking to your fingers.
- Turn it onto a bench and lightly shape so it has a smooth surface. Put it into a lightly greased bowl, cover with a tea towel and leave to prove in a warm place until it has doubled in size (about 60 minutes).
- Preheat oven to 190C fan-forced (210C conventional). Grease a 22cm x 33cm baking tin and line with baking paper, leaving a 2cm overhang on all sides.
- Gently lift the dough from the bowl and stretch into the prepared tin, using your fingertips to press into the corners so it fills the tin. Try not to make any holes. Cover with tea towel and set aside to prove for 30 minutes.
- Meanwhile, prepare the topping by combining all ingredients into a saucepan over medium heat. Melt together without bringing to the boil. Set aside.
- Using your fingertips, poke deep holes into dough – the more holes the better as the topping will seep into these as it bakes. If the dough is sticking to your fingers, lightly dust your fingers in caster sugar first. Pour the topping evenly over the dough, including the corners, ensuring the entire surface is covered.
- Bake for 20-25 minutes or until cooked through. Leave to cool for 30 minutes in the tin before using the baking paper to lift it out.
- Cut into squares or rectangles. Best eaten warm the day it is made, but can be reheated the following day.