How to make Franzbrötchen – Sweet Cinnamon Pastry from Hamburg, Germany ✪ MyGerman.Recipes

Prepare the first pre-dough by mixing a little bit of yeast with flour and milk using a spoon. Place it in the fridge for 20 hours.

For the second pre-dough, in a saucepan, combine milk, salt, and flour. Bring to a boil, stirring until thickened. Allow it to cool before placing it in the fridge for at least 4 hours.

After the pre-doughs have rested, gather the ingredients: flour, milk, sugar, butter, dry yeast, vanilla extract, and 2 eggs along with the two pre-doughs.

Mix the flour with the two pre-doughs, milk, eggs, vanilla, and yeast. Knead on slow speed for 5 minutes, then increase to medium speed for another 5 minutes.

Slowly add soft butter while mixing on medium speed. If the dough is too warm, add more flour as needed. The dough should be cold except for the butter.

Place the dough back into the bowl and refrigerate for 30 minutes.

Prepare two sheets of parchment paper. On one sheet, draw a rectangle measuring 25 cm by 20 cm (9.75 inches by 7.5 inches) for the butter preparation.

Cut cold but soft butter into slices and place it on the drawn rectangle, ensuring the drawing is on the opposite side of the butter.

Cover the butter with a second layer of parchment paper and roll it out into an even layer, ensuring it fills the rectangle.

Refrigerate the rolled-out butter for about 30 minutes before using it with the dough.

After resting, roll out the dough larger than the butter rectangle. Use minimal flour to prevent difficulty in folding later.

If the dough resists rolling, let it rest longer to relax the gluten.

Equipment Needed

Spice Level: