Brunsvigerens historie
Brunsvigeren er fynsk, javist, men hvor stammer den egentlig fra?
En teori er, at der kom bagværk fra den nordtyske by Braunschweig til Fyn i 1700-tallet. Der var i 1700- og 1800-tallet mange handelsforbindelser mellem Danmark og Braunschweig, og der var i det hele taget en stor tysksproget inspiration i bagerfaget på den tid.
En anden teori går på, at brunsvigeren stammer fra den fynske bebyggelse Brunsvig ved Tommerup, hvortil der i 1500-tallet kom en del tyske teglværksarbejdere.
Brunologerne strides og bliver nok aldrig enige. Uanset hvad er brunsvigeren i dag ukendt i Braunschweig. Hvis man i dag bestiller en braunschweiger, får man en pølse.
Brunsvigeren fik i 2017 sin egen dag, da P4 Fyn udnævnte den 11. oktober til Brunsvigerens Dag. Siden er dagen blevet fejret hvert år torsdag i uge 41.
https://www.jigidi.com/da/created.php?id=2qhu9vcw
Lav din egen fynske brunsviger
Der er i dag 40 fynske bagermestre - og dermed 40 forskellige opskrifter på brunsviger. Her er opskriften fra et af de nyeste bagerier, Baker Boys fra Odense - en særlig variant med marcipan, som kun bliver solgt ved særlige lejligheder:
Dej:
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400-500 gram hvedemel af en god kvalitet
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125 gram smør (stuetemperatur)
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50 gram sukker
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1 tsk. salt (eller lidt under)
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35 g gær
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2 æg
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2 dl mælk (stuetemperatur)
Remonce:
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300 gram brun farin
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125 gram marcipan
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150 gram smør
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Et halvt brev kagecreme
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2 dl mælk
Opløs gæren i mælken. Tilsæt de resterende ingredienser til dejen. Dejen skal være smidig og glat. Lad hvile under et viskestykke i 20 minutter.
Imens: Pisk mælk og cremepulver, til det har en glat struktur. Sæt på køl. Rør farin og marcipan godt sammen. Rør det bløde smør heri. Lad det køle lidt. Vend kagecremen i smørcremen med en ske. Rul dejen ud, så den passer med en bradepande, og læg den heri. Prik den godt med en gaffel, så du får en masse små huller i dejen. Læg remoncen på, og smør ud. Lad der gerne være en lille kant på dejen. Lad dejen hæve i 30-90 minutter. Du skal kunne se kanterne rejse sig. Prik brunsvigeren med en kniv inden afbagning. Bag midt i ovnen i ca. 20 minutter ved 180 grader.
Bagetiden vil svinge, så hold godt øje med din brunsviger. Begynd at smugkigge til den efter ti minutter. Er brunsvigeren ved at få for meget enten i top eller bund, så flyt pladen.
Velbekomme!
Kilde :https://www.dr.dk/nyheder/indland/20-tons-farin-og-eksportsucces-brunsvigerens-dag-er-som-juleaften-de-fynske-bagere
Eng:
The history of the Brunswick pie
The Brunswick pie is Funen, yes, but where does it actually come from?
One theory is that baked goods came from the northern German city of Braunschweig to Funen in the 18th century. In the 18th and 19th centuries, there were many trade connections between Denmark and Braunschweig, and there was generally a great deal of German-language inspiration in the baking profession at that time.
Another theory is that the Brunswick pie originates from the Funen settlement of Brunsvig near Tommerup, where a number of German brickyard workers came in the 16th century.
Brunologists argue and will probably never agree. Regardless, the Brunswick pie is unknown in Braunschweig today. If you order a Brunswick pie today, you get a sausage.
The Brunswick pie got its own day in 2017, when P4 Fyn named October 11 as Brunswick Pie Day. Since then, the day has been celebrated every year on Thursday in week 41.
https://www.jigidi.com/da/created.php?id=2qhu9vcw
Make your own Funen brownie
Today, there are 40 Funen master bakers - and thus 40 different recipes for brownie. Here is the recipe from one of the newest bakeries, Baker Boys from Odense - a special variant with marzipan, which is only sold on special occasions:
Dough:
400-500 grams of good quality wheat flour
125 grams of butter (room temperature)
50 grams of sugar
1 tsp. salt (or a little less)
35 g yeast
2 eggs
2 dl milk (room temperature)
Remonce:
300 grams of brown sugar
125 grams of marzipan
150 grams of butter
Half a packet of cake cream
2 dl milk
Dissolve the yeast in the milk. Add the remaining ingredients to the dough. The dough should be smooth and elastic. Let it rest under a tea towel for 20 minutes.
Meanwhile: Beat the milk and cream powder until it has a smooth texture. Place in the fridge. Stir the brown sugar and marzipan well together. Stir in the soft butter. Let it cool a little. Fold the cake cream into the butter cream with a spoon. Roll out the dough so that it fits a baking pan, and place it in it. Prick it well with a fork, so that you get a lot of small holes in the dough. Put the remoncé on it, and spread it out. Leave a small edge on the dough. Let the dough rise for 30-90 minutes. You should be able to see the edges rise. Prick the brownie with a knife before baking. Bake in the middle of the oven for approx. 20 minutes at 180 degrees.
The baking time will vary, so keep a close eye on your brownie. Start peeking at it after ten minutes. If the brown sugar is getting too much either at the top or bottom, move the plate.
Enjoy!
Source: https://www.dr.dk/nyheder/indland/20-tons-farin-og-eksportsucces-brunsvigerens-dag-er-som-juleaften-de-fynske-bagere