Franzbrötchen

Ingredients for 1 servings:

• 500 g flour, possibly half rye half wheat
• 80 g butter, melted
• ½ pack of yeast
• 50 g sugar
• ¼ liter milk, warm
• ¼ tsp salt
• ½ tsp cardamom
• 100 g butter, melted, for spreading
• Cinnamon and sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Tupperware recipe

All ingredients must be at room temperature. Put flour in the bowl. Use a dough scraper to make a well in the center. Add crumbled yeast, melted butter, sugar, warm milk, and cardamom. Sprinkle salt on the edge. Knead with the dough hook on a hand mixer and shape into a ball. Leave to prove with the lid closed in a warm place, e.g. a sunny windowsill, under the radiator, in a hot sink, or in a convection oven at 40°C. If using rye flour, let prove twice. After about 15-20 minutes, the lid will lift and the dough will have risen. Dust the dough and the baking tray with a little flour. On the baking tray, use a rolling pin to roll out the dough into a large rectangle. Brush the dough with butter and sprinkle with sugar and cinnamon. Roll the dough up, starting from the longer side. Using a spatula or a knife, cut approximately 15 thick slices and place them on the baking sheet. Then, using the spatula, press the center of the upright slice lengthwise, pushing the two sides apart. Do not cut them all the way through, and brush with butter. Let rise for another 10 minutes. Then bake for 20 minutes at 200°C (180°C fan-assisted oven). Tip: The dough can easily be made the day before and stored overnight in the yeast dough bowl in the refrigerator.