Franzbrötchen with cinnamon

Ingredients for 10 servings:

• 500 g flour
• 1 cube of yeast (42g)
• 270 g sugar
• 250 ml milk, lukewarm
• 2 medium-sized egg yolks
• 1 orange(s), untreated, peel and juice
• 2 tsp cinnamon
• Flour, for rolling out
• Salt
• 200 g butter

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 20 minutes

Put the flour in a bowl, make a well in the center, and crumble in the yeast. Mix the yeast with 70g of sugar, milk, and egg yolks. Using the dough hook on a hand mixer, knead everything into a smooth, glossy dough. Cover and let it rise in a warm place for about 40 minutes. Chill 200g of butter. Meanwhile, mix the remaining 200g sugar with the cinnamon. Knead the dough again vigorously and roll out on a lightly floured surface to approximately 30x25cm. Cut the butter into thin slices and cover one half of the dough with them (leaving a 2cm wide strip free around the edges). Fold the dough half without the butter over the dough, press the edges down firmly, and fold it under. Now roll out the dough to approximately 30x50cm and fold 1/3 over from the short side to the center. Fold the other side of the dough over to create 3 layers, then chill for about 20 minutes. Roll out the dough again to approximately 80×40 cm, then brush with orange juice and sprinkle with cinnamon sugar. Now roll it up tightly from the long side. Cut the resulting “roll” into approximately 4 cm wide pieces. Press the individual pieces firmly parallel to the cut edges with the handle of a wooden spoon so that the edges curl up. Place on baking sheets lined with baking paper and let rise for another 15 minutes at room temperature before baking. Refrigerate the remaining pastries in the meantime. I preheat the oven to 200°C (convection oven only needs about 180°C) and bake them for about 20-25 minutes. Tip: Unbaked, finished “Teichen” can be easily frozen, so you can make them quickly in case of unexpected breakfast visitors. Non-Hansea residents will hardly be familiar with this wonderful recipe, but one thing is certain: it is a must for any proper Hamburg breakfast. Try it and you’ll see why!