Franzbrötchen

Ingredients for 1 servings:

• 200 ml milk, lukewarm
• 1 cube of fresh yeast or 1 pkt. of dry yeast
• 50 g sugar
• 500 g flour
• 50 g butter, soft
• 1 egg(s)
• 1 pinch of salt
• 120 g butter, soft
• 50 g sugar
• 1 tbsp cinnamon
• some butter flakes
• some sugar
• some cinnamon
• some flour for the work surface

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

Warm the milk slightly and dissolve the yeast in it (the milk should be lukewarm, not too hot). Spread the flour on the work surface and make a well in the center. Pour the milk and egg into the well. Using two fingers, gradually stir the egg and milk into the flour. Finally, knead all the dough ingredients together, add the butter and a pinch of salt, and continue kneading. If the dough is too wet, sprinkle a little more flour over it. Place the dough in a bowl, cover with a kitchen towel, and set in a warm place for 45 minutes. Knead the dough again and let it rest for another 20 minutes. Sprinkle a little flour on the work surface and roll the yeast dough out into a large rectangle. Mix together the softened butter, sugar, and cinnamon and spread it over the dough. Roll the dough up, starting from the longer side. Cut the roll into 4 cm wide pieces. Now press a wooden spoon handle into the center of each piece, parallel to the cut. Cover with a kitchen towel and let it rise for 20 minutes. Sprinkle with a few knobs of butter, cinnamon, and sugar. Bake in a preheated oven at approximately 170°C (convection oven) for about 20 minutes.