Franzbrötchen

Ingredients for 1 servings:

• 200 ml milk
• 25 g yeast, fresh
• 500 g flour
• 75 g butter
• 75 g sugar
• Salt
• 1 egg(s) size M
• 75 g sugar
• 2 tsp cinnamon
• 175 g butter, soft
• 30 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

for approx. 10 Franzbrötchen

Warm the milk slightly. Crumble in the yeast and dissolve while stirring. For the dough, put the flour in a bowl. Add the yeast milk, butter, sugar, salt, and egg. Knead everything with the dough hook of a hand mixer or in a food processor for 3-5 minutes until you have a smooth, glossy dough. Cover the dough with a tea towel, then let it rise in a warm place for about 1 hour, until it has roughly doubled in size. For the coating, mix the sugar and cinnamon. Put the butter in a bowl and add the cinnamon-sugar mixture. Beat everything with the beaters of a hand mixer until fluffy. Roll out the dough on a floured surface with a floured rolling pin into a rectangle (approx. 30 x 50 cm). Spread the dough evenly with the cinnamon butter, ideally using the back of a spoon or a palette knife. Roll the dough up from the long side as tightly as possible. Trim the ends straight. Using a large, sharp knife, cut the roll into 10 equal pieces, each approximately 4 cm thick. Place a floured wooden spoon handle in the center of each piece and press down firmly. This will push the sides upwards, creating the typical Franzbrötchen shape. Place the Franzbrötchen, leaving enough space between them, on two baking sheets lined with baking paper and sprinkle with sugar. Cover the rolls with tea towels and let them rise for another 30 minutes. Bake the Franzbrötchen one after the other in a hot oven at 190 degrees Celsius (convection not recommended) for 20-25 minutes each.