Franzbrötchen à la Didi

Ingredients for 1 servings:

• 275 ml milk
• 70 g butter
• 500 g flour
• 2 bags of dry yeast
• 70 g sugar
• 1 bag of vanilla sugar
• 1 pinch of salt
• 100 g butter, soft
• 100 g sugar
• 3 tsp cinnamon
• 2 tbsp milk for brushing
• extra flour for the work surface

Instructions

Working time approx. 40 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

For the dough, heat the milk and butter in a saucepan until the butter has melted. Put the flour in a bowl. Sprinkle the yeast over the dough. Add the remaining ingredients and mix into the milk and butter mixture. Knead with a dough hook for about 5 minutes until a dough forms. Cover the dough and let it rise in a warm place for about 30 minutes. For the filling, mix the butter with the sugar and cinnamon. Briefly knead the dough on a lightly floured surface, then roll it out into a rectangle. Spread the filling on top. Roll it up tightly along the long side. Using a knife or a pastry cutter, cut pieces that are slightly trapezoidal in shape, i.e. always cut them slightly diagonally, then turn the knife and cut them diagonally again. Place the pieces of dough on the work surface with the longer side down. Use the handle of a wooden spoon to press the narrower side down so that the rolled-up sides turn upwards. Place the Franzbrötchen on a baking sheet lined with baking paper, leaving some space between them, and let them rise for another 10 minutes. Preheat the oven to 180°C (160°C fan-assisted). Brush the rolls with milk and bake on the middle rack for about 15 minutes until golden brown. Remove from the baking sheet and let cool or enjoy warm. This recipe makes 10 Franzbrötchen.