Franzbrötchen As from Bakery
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500g flour
- 250 ml milk
- 70 g butter
- 2 packs vanilla sugar
- 1 pack dry yeast
- 1 medium egg (s)
- 1 pinch (s) salt
For the filling:
- 150 g butter
- 200 g suar
- 5 teaspoons cinnamon
Print Recipe
Pin Recipe Instructions
- Heat the milk in a saucepan and let the butter melt in it. Let the milk-butter mixture cool down until it is about lukewarm. Mix the flour with the yeast and gradually fold in the other ingredients including the lukewarm butter-milk mixture and knead with a mixer on the highest setting for about 5 minutes to form a smooth dough. Put the dough in a large bowl and cover and let rise in a warm place until the volume has doubled. I preheat the oven to 50 ° C and cover the bowl with the dough for 30-40 minutes. In this way the dough has reliably grown to double the amount after the time has elapsed.
- In the meantime, for the filling, melt the butter and mix well with the sugar and cinnamon and set aside.
- Take the dough bowl out of the oven, preheat the oven to 160 ° C fan oven. Line two baking sheets with parchment paper. Roll out the dough on a floured surface into a 25 x 70 cm rectangle. Evenly distribute the filling with the help of a brush so that some of the filling remains and roll up the rectangle. Now cut about 12 trapezoids.
- Place the trapezoid with the wider area on baking paper and use a wooden spoon to press a recess up to the worktop so that the typical Franzbrötchen shape is created. This can still look a bit awkward before the baking process. When baking, however, the dough rises nicely and the result is unique.
- Brush the Franzbrötchen a little more with the filling, put in the oven and bake for 15-20 minutes. Make sure that the dough does not get too dark, otherwise the Franzbrötchen will dry out.
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