Franzbrötchen

Ingredients for 1 servings:

• 500 g wheat flour type 405
• 220 ml milk
• 42 g fresh yeast
• 50 g sugar
• 1 egg(s)
• 1 pinch of salt
• 30 g butter
• 250 g butter for topping
• 150 g sugar
• 2 tsp, heaped cinnamon powder

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 18 minutes; Total time approx. 5 hours 3 minutes

From Danish pastry to the popular Hamburg pastry

Note: All ingredients must be ice-cold. This is a cold dough preparation. Makes 14 delicious Franzbrötchen. Knead the dough ingredients into a smooth yeast dough using the all-in method. This is best done with a food processor with a dough hook. Refrigerate the dough for at least 1 hour. In the meantime, roll out the butter between sheets of baking paper and refrigerate this as well. Roll out the dough to twice the size of the butter slab, place the butter slab on the dough, fold the other half of the dough over and press down firmly all around so that the butter is completely enclosed in the dough. Roll out again immediately (do not press) and make a simple roll. This means placing one-third of the dough in the middle and the other third on top, so that you have three layers of butter. Wrap the dough in plastic wrap and refrigerate again for at least 1 hour. Repeat this process two more times, so that you end up with 27 layers of butter. This is now a ready-made Danish pastry that can be made into all sorts of things: nut rolls, poppy seed rolls, custard rolls, custard bows, fruit Danish pastry, etc. Here it is used for Franzbrötchen. Therefore, on the last turn, thinly spread the rolled out dough with a little butter from the filling that was melted in the microwave, sprinkle thinly with cinnamon sugar, and only then fold it together and chill. Now roll out the dough. The rolled out sheet should be approximately 50 x 50 cm. Brush this with the remaining butter and sprinkle with the remaining cinnamon sugar. Now roll up and cut the roll into 14 even pieces. Place 4 pieces on a baking sheet (no more will fit). Place in the oven and set it at 30°C. The Franzbrötchen should start to rise. Remove from the oven and preheat the oven to 190°C (top/bottom heat). Bake the Franzbrötchen for 18 minutes. I place the remaining dough pieces on a small baking sheet, without letting them touch each other, and freeze them. Once frozen, transfer them to a bag. Remove and bake as needed. You can also find the recipe here: https://www.youtube.com/watch?v=e9b2Kqwb-Ig With the help of this video, (almost) anyone can make this delicious treat themselves.