Summary

Ingredients

For the dough:

• 1 cube yeast
• 200 ml milk, lukewarm
• 500g flour
• 75 g mararine
• 50 grams sugar
• 1 egg (s)
• 1 pinch (s) salt

For covering:

• 75 g mararine
• 125 g suar and cinnamon mixture

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Instructions

1. The yeast is dissolved in the lukewarm milk and then mixed with the remaining ingredients for the dough. Let the dough rest at 40 ° C for 30 minutes, then knead the dough and let it rest for another 20 minutes at the same temperature.
2. Next, roll out the dough to approx. 40 x 60 cm, brush with margarine and sprinkle with the sugar-cinnamon mixture (depending on your preference, you can use more or less cinnamon).
3. Roll up the dough and cut into slices about 2 cm wide. Press on the narrow edge from above with a wooden spoon. This gives the Franzbrötchen their typical shape.
4. Now let the Franzbrötchen rest again at 40 ° C for 15 minutes. Then bake at 150 ° C fan oven or 170 ° C top / bottom heat for 15 - 20 minutes.