John Myers
Baking: Franzbrötchen
The perfect baking: franzbrötchen recipe with a picture and simple step-by-step instructions.
- 500 g Wheat flour type 550
- 50 g Sugar
- 0,5 teaspoon Salt
- 30 g Fresh yeast
- 225 ml Milk cold
- 1 piece Egg
- 50 g Soft butter
- …Außerdem
- 200 g Ice cold butter
- 50 g Melt the butter
- 150 g Sugar
- 1 tablespoon Ground cinnamon
- 1 piece Egg
- For the yeast dough, mix flour with sugar and salt. Crumble the yeast on top, add softened butter, egg and cold milk and knead for approx. 5 minutes to form a smooth, soft dough.
- Roll out the dough on a baking mat (this saves you the extra flour) or on a lightly floured surface into a sheet of approx. 30 x 40 cm. Cut 200 g ice-cold butter into thin slices and cover half of the surface of the dough with it. Now turn the unbuttered side over on the buttered side and press the edges nicely. Then roll out the dough again. (approx. 50 x 30 cm). Fold in one third of the narrow side and place the other third over it. There are three layers. Wrap the dough in cling film and let it rest in the refrigerator for at least half an hour.
- Then lay the sheet of dough back on a baking mat or a lightly floured surface so that the open edge is facing forward. Roll out to approx. 50 x 30 cm, fold in as described above and let rest in the refrigerator for another 30 minutes.
- Melt 50 grams of butter. Mix the sugar with the cinnamon. Roll out the dough as described above, brush with the melted butter and sprinkle generously with cinnamon sugar. Roll up from the long side and cut off approx. 3 cm thick slices from this roll.
- Dip a wooden spoon in flour and press the dough rolls in the middle so that the individual layers curve outwards. Place these “snails” on a baking sheet lined with foil or paper – in this case there were two sheets – with a gap between them and cover and leave to rest for 15 minutes.
- Preheat the tube to 180 ° C, coat the dough pieces with a beaten egg and bake for about 18-20 minutes until golden brown. From this amount of dough I baked 14 Franzbrötchen.
- Note 7: The name Franzbrötchen is said to go back to the French period in Hamburg at the beginning of the 19th century. It is believed that this is a further development of the croissant. Originally they were only found in Hamburg and the surrounding area. Since the beginning of the 21st century, the Fanzbrötchen – with various fillings – have also spread to the rest of Germany.
Facebook Comments