ReceptnaptárFranzbrötchen (Hamburg cinnamon swirls made with buttery laminated yeast dough)
Franzbrötchen are a favourite breakfast pastry in Hamburg and northern Germany: a flattened swirl of buttery laminated dough with cinnamon sugar. The name blends the French croissant and the German bread roll (Brötchen). They are best fresh and still lukewarm, with a coffee.
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Knead the flour, yeast, sugar, salt, milk and egg into a smooth dough, and rest it in the fridge for 30 minutes.
- Roll the cold butter into a rectangular slab between two sheets of baking paper, and chill it.
- Roll the dough into a rectangle, place the butter slab on it, fold it like a letter and chill for 30 minutes; repeat the rolling and folding twice more.
- After the last roll, roll the dough out to 1 cm thick, brush with melted butter and sprinkle with the brown sugar and cinnamon mixture.
- Roll it up, cut into slices about 6 cm wide, and press the middle of each with the handle of a wooden spoon so it forms a flat, pressed-down swirl.
- Place on a baking tray lined with baking paper, let rise for 40 minutes, then brush with beaten egg.
- Bake in an oven preheated to 200°C for 18-22 minutes, until deep golden.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The butter must stay cold throughout, so always chill the dough between folds.
- Press the centre down firmly so the layers open up nicely as they bake.
- Best fresh; the next day a short time in the oven makes them crisp again.
Frequently asked questions
How do they differ from cinnamon rolls?
Franzbrötchen are made from laminated dough, so they are flatter, crisper and butterier than soft, yeasted cinnamon rolls.
Can this be simplified?
Yes, ready-made puff pastry works, but it does not give quite the same yeasted, laminated texture.
Similar recipes
- Mahua (crispy fried dough twists) · Chinese
- Pain au chocolat (chocolate croissant pastry) · French
- Cornetti (butter brioche crescents with jam or custard filling) · Italian
- Brioche-style sweet loaf (kalács) dough · Hungarian
- Homemade croissants (croissants au beurre) · French
- Butter brioche · French
More german ideas
- Bauernfrühstück (farmer’s breakfast with fried potatoes and eggs)
- Frühstücksei (soft-boiled egg with a bread roll, German breakfast)
- Krabbenrührei auf Schwarzbrot (scrambled eggs with North Sea shrimp on dark bread)
- Obatzda (Bavarian cheese spread for beer gardens, with pretzels or bread)
- Radieschen-Quark auf Schwarzbrot (radish quark spread on dark bread)
- Obstquark mit Haferflocken (fruit quark with rolled oats)
- Apfel-Zimt-Haferbrei (apple and cinnamon porridge)
- Hefezopf (buttery braided yeast bread with jam)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings