Franzbrötchen

Franzbrötchen – a fluffy, sweet pastry dream with cinnamon 

There are different theories when and how Franzbrötchen saw the light of day for the first time but nothing is really proven. The theory that sounds most convincing is that it was created when Napoleon's troops occupied Hamburg in the beginng of the 19th century to please the culinary spoiled French soldiers. But one thing is for sure: Franzbrötchen were born in Hamburg and pleased exclusively the palates of the northern Germans for a very long time before it started its triumphal procession through the rest of Germany.

That’s what you need!

• 500 g flour
• 250 ml milk
• 20 g yeast
• 80 g butter
• 70 g cane sugar for the dough
• lime zest
• 2 tbsp vanilla extract
• pinch of salt
• 120 g cane sugar mixed with 2-3 tbsp cinnamon for the filling
• 1 egg plus 2 tbsp milk to brush the rolls before they go in oven
• 200 g butter plus 70 g flour for the butter block

Here’s what you do!

1. Dissolve the yeast in cold milk and mix it with the flour, sugar, lime zest, vanilla extract and salt.
   
2. Knead it with your hands or a mixer – whatever you chose just make sure you knead the dough for at least 7 to 10 minutes.
3. After that put it in a bowl, cover it and let it rise for about 3 hours at a warm place.
4. Meanwhile you can fix the butter block. Just mix the butter and the flour and roll it out between two layers of baking paper. Then put it in the fridge so the butter can cool down again.
5. Roll out the dough with a rolling pin into a square - or at least as square as you can get it. Try to get the square as perfect as possible and big enough so you can wrap the butter block.
6. Tip: Start rolling from the center of the dough towards the edges, and not from one side of the dough all the way to the other side. That will help you to keep the dough at an even thickness.
7. When you are done place the butter block in the center and fold the dough around the butter block like a letter. Put it back in the fridge for 30 minutes. 
8. Then take it out, roll it, fold it again and put it right back in the fridge for 30 minutes. Repeat the rolling and folding one more time.
9. Now roll out the dough and brush it with milk. Mix the sugar with cinnamon and sprinkle it evenly over the dough.
10. Roll it from the longer side. Then cut the roll into 5-6 cm thick pieces.
11. Now take a chop stick or the handle of a wooden spoon and press it down in the middle so you get the typical Franzbrötchen shape and set them on a baking tray – remember to leave enough space between them as they will rise quite a bit. Leave them at room temperature covered with a clean towel for 40 minutes.
12. Meanwhile mix the egg with some milk and brush the rolls before you bake them for about 15 minutes until they are golden brown. (220 °C, preheated, top-/ bottom heat).
13. Serve them with jam or just plain for breakfast or afternoon coffee.