Put the flour in a bowl, make a well in the middle and crumble the yeast into it. Then mix the yeast with 70g sugar, milk and the egg yolks. Knead everything with the dough hook of the hand mixer to a smooth, shiny dough. Cover and let rise in a warm place for about 40 minutes.
Chill 200g butter. Meanwhile mix the remaining 200g sugar with the cinnamon. Knead the dough again vigorously and roll it out on a little flour to a size of approx. 25 cm. Cut the butter into thin slices and cover one half of the dough with it (please leave an approx. 2 cm wide strip free around the edges). Fold over the half of the dough without butter, press the edges well and fold down.
Now roll out the dough to approx. 30x50cm and fold over 1/3 from the short side towards the middle. Fold the other side of the dough over it so that 3 layers are formed, then chill for about 20 minutes.
Roll out the dough again to approx. 8040 cm and then brush with the orange juice, sprinkle with cinnamon sugar. Now roll up firmly from the long side. Cut the resulting roll into pieces approx. 4cm wide. Press in the individual pieces with the handle of a wooden spoon, parallel to the cut surfaces, so that the edges bend upwards. Place on baking sheets with baking paper and let rise for another 15 minutes at room temperature before baking. Keep the rest of the particles in the cold.
I preheat the oven to 200 degrees (circulating air only needs about 180 degrees) and bake them for about 20-25 minutes.
Tip: Unbaked ready-made ponds are easy to freeze, so that things can happen quickly in the event of an unexpected breakfast visit.
Non-Hanseatic people will hardly know this wonderful recipe, but one thing is certain: it should not be missing from any decent hamburger breakfast. Try it and you will know why!
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