Striezel in Franzbrötchen style

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast
• 200 ml milk
• 200 g butter, soft
• 200 g sugar
• 1 egg(s)
• 1 pinch of salt
• 3 tsp cinnamon (or as needed)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Gently warm the milk and dissolve or melt the yeast and 80g of butter in it. Add the flour, 50g sugar, the egg, and a pinch of salt; knead everything into a dough. Cover and let rise for about 1 hour – the dough should then have roughly doubled in size. Mix the remaining 150g sugar with the cinnamon. Knead the dough again by hand and divide it into two halves. Roll out each half of the dough to about 40 x 60cm, so that the dough is quite thin. Then brush the rolled out dough with softened butter and sprinkle generously with the cinnamon-sugar mixture. Then roll the sprinkled dough tightly and tightly along the long side. Twist the two rolls together and place them in a large, generously buttered baking pan (loaf pan or springform pan). Cut 2cm deep slits into the top of the rolls using a sharp knife, if desired. Brush the top with softened butter and sprinkle with the cinnamon-sugar mixture. Let rise for another 45 minutes. Bake for about 45 minutes at 160°C (320°F) fan-assisted oven.