Franzbrötchen

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast
• 250 g butter
• 250 g sugar
• 1 tsp lemon peel
• 250 ml milk
• Salt
• 3 tsp cinnamon

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Put the flour in a bowl. Make a well in the flour and crumble in all the yeast. Pour the lukewarm milk over the yeast. Wait until the yeast mixture rises. Add 80g softened butter, 80g sugar, 1 teaspoon lemon zest, and salt. Chill the remaining butter and mix the cinnamon with the remaining sugar in a bowl. Let the yeast dough prove until it has risen significantly. Roll out the dough on a floured surface into a rectangle measuring 30 x 25 cm. Thinly slice the cold butter and place it on one half of the dough. Fold the other half of the dough over it, press the edges together, and tuck it under the piece of dough. Now roll the piece of dough into a rectangle measuring 30 x 50 cm. Starting at the narrow side, fold one third towards the middle and fold the last third over to create three layers of dough. Then chill for 15 minutes. Roll out the piece of dough into a rectangle measuring 80 x 40 cm and brush with a little water. Now spread the cinnamon-sugar mixture onto the dough. Roll the dough up, starting at the narrow end. (If you want smaller Franzbrötchen, make two rolls.) Flatten the roll slightly. Cut the roll into strips about 4 cm wide and press into the center from the top with a wooden spoon, parallel to the cut, so that the typical shape is visible. Now spread them out on baking sheets, leaving a gap of about 5 cm between them. Let rise for another 20 minutes, then bake in the oven at 200 degrees Celsius (convection oven) for 20 minutes, then let rest for another 5 minutes in the switched-off oven.