Cut the butter into thin slices and store in the freezer for about 10 minutes. Dissolve the yeast in warm water, add the concentrate, baking powder, salt and sugar and then knead with the flour to form a non-sticky dough. Moisten the top of the dough, cover the bowl and let the dough rise for 20 minutes in a warm place (e.g. on the heater).
Then roll out the dough on the same side with the help of flour, place the frozen butter slices on one half, leaving a 1cm edge free, which is moistened with water. Now fold the unused half over so that edge lies on edge. Gently roll over it with a rolling pin so that the trapped air can escape and the edges stick.
Roll out again, then fold the dough 1/3 left and 1/3 right, creating a rectangle. Place the dough in the refrigerator for 10 minutes. Repeat this process twice, turning the dough once so that you roll out the underside.
Then another stay in the refrigerator and two rolls out. Then shape the dough into a roll, divide into three equal pieces, cover sticky ends with flour and shape into a round shape. Cut deeply crosswise into the dough pieces and place the four corners one on top of the other. Place the dough pieces on a baking sheet and, if necessary, brush with a sugar-cinnamon-water solution or jam. Bake at 230 ° C for 20 minutes until crispy and brown.
I only know Splitterbrötchen from Berlin. After trying things out for a while, I have now come to this recipe and would like to dedicate it to all people who, like me, unfortunately no longer live in Berlin.
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