Franzbrötchen
It doesn’t always have to be the famed Fischbrötchen that makes your mouth water at the though of Hamburg. Those who have never tried a Franzbrötchen should directly turn to baking, because this Hanseatic variation of the croissant tastes bloody delicious.
Franzbrötchen
Dough:
500g flour (type 550)
30g fresh yeast
70g soft butter
80g sugar
1 tsp lime peel
Pinch of salt
250ml milk
Filling:
200g cold butter
220g raw sugar
3 tsp cinnamon
Directions:
Put flour into a bowl and press a trough into the middle. Crumble and add the yeast into the trough. Then add the soft butter, sugar, lime peel and pinch of salt around the trough. Lightly heat the milk and pour over the yeast.
Knead all ingredients from the middle with a dough scraper or a kneading hook, and long enough until the dough loosens from the bowl’s side. Dust mixture with flour, cover, and let rise in a warm area for 15-20 minutes.
Then take the cold butter and cut into thin slices. Evenly spread the dough out onto a floured countertop and place the butter onto its lower half. Then fold the upper half over the lower half of the dough and press down the edges.
Now spread out the dough and fold in half again like you would do with a letter. Cool for around 20 minutes.
Then spread the dough out again, this time into a rectangular shape and straighten the edges. Lightly coat the dough with water using a brush and, directly after, generously add the sugar-cinnamon mixture.
Now roll the dough up starting at the longest side. Then cut it into 4 cm pieces while the seam is facing down.
Using the handle of a cooking spoon, press down firmly on the middle of the dough pieces.
Finally, place the pieces on two greased and parchment-clad baking sheets. Cover and allow to sit for a further 15 minutes.
Place the sheets into the middle of the oven and bake at 200° C for 20 minutes – Enjoy!
(Recipe by Christoph Steinhauser)
