Authentic German - Pastry 1 Dough - 6 Delicious Pastry Variations Just Like From A German Bakery

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while still providing moisture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt lowers calories while maintaining creaminess.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with potential health benefits.

Add flour to a large mixing bowl or your stand mixer bowl.

In a small bowl, mix yeast and about 1 tsp. of sugar. Add about half of a cup of the warm milk and mix well.

Form a well into the flour and add yeast mixture. Stir the yeast gently while incorporating some of the flour. Cover the bowl and allow to sit for about 15 min.

Cover the yeast with some flour and add eggs, egg yolks, soft butter, salt and the warm milk.

Knead with the kneading hook attachment of your mixer for about 10 min. or by hand for about 15-20 min. until you will have a smooth, elastic but not sticky dough.

Cover the bowl and allow the dough to rise in a warm space for about 45 min. to 1.5 hours or until doubled in size.

Divide the dough into 6 equally sized pieces, place them on a floured part of your countertop and cover them with a clean kitchen towel or cling film.

Add the egg, sugar, corn starch and about 1/3 of the milk to a small sauce pan and whisk until the mixture is completely smooth. Add the rest of the milk and mix well. Cook on medium heat, while stirring consistently to a pudding like texture. Mix in vanilla extract and set aside to cool completely.

Mix soft butter, cinnamon, and sugar until well combined. Roll the dough to a rectangle. Spread butter mixture evenly onto the dough. Fold dough to an about two-inch wide roll. Cut with a sharp knife or unwaxed dental floss into 6 to 8 1-inch thick slices. Look for a large cooking spoon or other utensil with a round handle. Press the handle parallel to the cut ends into the middle of the roll. Make sure to press down firmly. This will curl the ends of the buns up and give the Franzbrötchen it´s signature look. Be careful to don´t press completely through the dough, though! Place the pastry pieces on a with parchment paper lined baking sheet. Cover and allow to raise for about 15-20 min. Whisk the egg with water until smooth and brush pastry with egg wash. Bake for 15-20 min. in a 350°F preheated oven. Brush with warm apricot jam and sprinkle with coarse sugar (optional). Allow to cool completely on a cookie rack.

Add the chocolate drops in portions to distribute evenly while kneading the dough gently. Divide the dough into 4 equally sized pieces. Shape each piece to a smooth ball. Place the pastry pieces on a with parchment paper lined baking sheet. Cover and allow to raise for about 20-30 min. Brush the buns gently with the egg wash. Bake for 15-20 min. on 350°F preheated oven.

Add butter, sugar, flour and vanilla extract to a medium size bowl and kneed with fingers until all ingredients are well combined and crumble forms. Divide dough into 4 equal sized pieces and shape each piece into a smooth ball. Roll each ball into a ¼-inch high flat disc and place on a with parchment lined baking sheet. Place 1/8th of the apple filling onto each flat and top with the crumble mixture. Allow pastry pieces to proof for about 30 min. Brush pastry rims with egg wash. Bake for 15-20 min. in a 350°F preheated oven. Allow to cool completely on a cookie rack. Mix lemon juice and powdered sugar until a smooth glaze forms. Drizzle generously over the pastry pieces.

In a small bowl, mix all ingredients but the cherry filling and set aside. Divide the yeast dough into 4 pieces and shape each piece into a ball. Flatten each ball to an about ½-inch thick disc. Use a glass or ramekin that is about ½-inch smaller than your dough disc to form an indentation. Use your finger tips to level out the indentation if necessary. Place the pastry pieces on a with parchment paper lined baking sheet. Fill the indentation with quark mixture. Allow to rest covered for about 20-30 minutes. Add about one tablespoon of cherry filling on top of the center of the yogurt mixture. Brush the rim of the pastry with egg wash. Bake for 15-18 min. in a 350°F preheated oven. Allow to cool completely on a cookie rack and sprinkle with powdered sugar.

Cooking Techniques

Equipment Needed

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Allergens