Franzbrötchen

Ingredients for 1 servings:

• 500 g flour
• 40 g yeast
• 70 g sugar
• 250 ml milk, lukewarm
• 70 g butter
• 1 pinch of salt
• Lemon(s) untreated, zest grated
• 200 g butter
• 200 g sugar
• 2 tsp cinnamon
• Flour for rolling out
• Grease for the tray

Instructions

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

for 20 pieces

Makes 20 Franzbrötchen. Put the flour in a bowl, make a well in the center, and crumble in the yeast. Sprinkle some sugar over the dough, pour in the milk, and dissolve the yeast in it. Spread the softened butter, the remaining sugar, salt, and lemon zest around the edge of the flour. Starting in the center, knead all the ingredients into a smooth dough using your hands or a dough hook. Cover and let rise in a warm place until doubled in size, about 30-40 minutes. Knead the dough again vigorously. Roll out on a floured surface into a rectangle measuring 30×25 cm. Cut the well-chilled butter into thin slices and place on one half of the dough. Fold the other half over the dough. Press the edges of the dough together and tuck them under the dough. Roll out on a floured surface into a rectangle measuring 30×50 cm. Starting at the shorter end, fold 1/3 of the dough sheet towards the center and fold the last third over the dough so that three layers of dough are on top of each other. Chill for 15 minutes. Then roll out the dough on a floured surface to a size of 80 x 40 cm. Brush with water. Mix the cinnamon and sugar and sprinkle evenly over the dough. Roll the dough sheet from the long side into a 6 cm wide, flattened roll, with the seam at the bottom. Cut the roll into 4 cm wide pieces. Firmly press each piece down with the handle of a wooden spoon, parallel to the cut edges. Place on two greased baking sheets, at least 4 cm apart, and cover. Let the Franzbrötchen rise in a warm place for 15-20 minutes on the baking sheet that will be baked first; chill the second baking sheet so the dough rises more slowly. Bake in a preheated oven on the middle rack at 200 °C (top/bottom heat) for approximately 15-25 minutes. (Every oven bakes differently, so please use your own experience.)