☕️ Franzbrötchen Pâtisserie

😋 Good choice! Plain and delicious Franzbrötchen

INGREDIENTS

250 ml milk
500 g flour (type 550)
1 cube of yeast (42 g)
500 g flour, type 550
50 g sugar
50 g soft butter
1 M egg
1 pinch of salt
1 tsp grated zest of 1 organic lemon
150 g sugar
2 tsp. cinnamon powder
150 g cold butter
flour to work with
baking paper for the trays
1 tbsp. milk + 1 egg yolk for coating

INSTRUCTIONS

For the yeast dough, heat the milk to lukewarm. Put the flour in a bowl, make a well in the center and crumble the yeast into it. Mix with half of the milk, 1 teaspoon sugar and some flour from the edge to form a pre-dough. Cover the pre-dough and let it rise in a warm place for about 15 minutes.
Add the remaining lukewarm milk, remaining sugar, soft butter in flakes, the egg, the salt and the lemon zest to the risen pre-dough. Knead first with the dough hook of the hand mixer, then with your hands to form a smooth dough. Cover the dough and let it rise in a warm place for 30 minutes. Knead the risen dough vigorously on a little flour. Put it back into the bowl, cover with a kitchen towel and let it rise for another 30 min.
For the topping, mix the cinnamon and sugar. Cut the butter into very thin slices. Roll out the dough on the floured work surface to a rectangle of about 35 x 50 cm. Cover evenly with the butter slices and sprinkle with the cinnamon-sugar mixture. Roll up from the long side and press slightly flatter. Cut the roll into slices about 4 cm wide. Using a wooden spoon, press each piece of dough in firmly lengthwise. Line two baking sheets with baking paper and place the dough pieces on them, spacing them slightly apart. Cover and let rise for another 15 minutes.
Preheat the oven to 180° (convection oven 160°). Whisk the egg yolk and milk and brush the dough pieces with it. Put the first tray in the oven and bake the French rolls for 15-20 minutes until golden brown. Take them out and let them cool down. Bake the second tray of French rolls in the same way.

Translated with DeepL
Recipe/Photo: www.kuechengoetter.de

🍫 Good choice! Everything is better with chocolate Schokofranzbrötchen

INGREDIENTS

DOUGH

300 ml soy milk or other vegetable drink
20 g fresh yeast
50 g margarine melted
500 g flour, type 550
50 g sugar
½ tsp salt

FILLING

150 g cold margarine
150 g raw cane sugar or refined sugar
1 tsp cinnamon
150 g finely chopped dark chocolate

INSTRUCTIONS

For the dough, put milk in a small saucepan and heat to lukewarm.
Remove from heat and crumble in the yeast.
Place flour, sugar and salt in a large bowl and pour the milk and yeast mixture over the top. Let stand for 10 minutes until the yeast has started to bubble.
Put 50 g of margarine in the pot where the milk mixture was. Melt it at low temperature.
Then add it to the flour as well.
Knead the dough in the bowl for about a minute.
Place a damp kitchen towel over the bowl with the dough and let it rest for about 10 minutes.
Then knead again for 1-2 minutes until dough is elastic and has a smooth, non-stick surface.
Cover dough again with your damp cloth and let rest at room temperature (about 20°C) for about 2 hours until it has approximately doubled in volume.
Remove dough from bowl, knead briefly and shape into a ball.
Transfer to a lightly floured work surface and roll out into a rectangle. (50 x 35 cm)
Cut the cold margarine into very thin slices and place on top of the dough.
Mix sugar and cinnamon and spread on the dough.
Also spread the chocolate chips on top.
Roll up the dough tightly from the long side and press the hem and fold down.
Cut into 12 equal pieces and press a deep notch in the center with the help of a wooden spoon handle.
Spread on two baking sheets lined with parchment paper, cover and let rise for about 30 minutes.
At the same time, place a deep baking sheet on the bottom of the oven and preheat it to 250°C.
Once the French rolls have risen and the oven is preheated, carefully pour a cup of boiling water into the deep baking pan and immediately afterwards place a tray of pastries in the oven.
Lower the temperature to 200°C and bake the French rolls for about 20 minutes until they are golden brown.
After about 10 minutes, open the oven once and brush the leaked margarine onto the French rolls with a pastry brush.
Bake the franzbrötchen on the second tray in the same way.
Let cool and serve immediately.

Translated with DeepL
Recipe/Photo: www.seitanismymotor.com

🚀 Good choice! Streusel will send you to heaven Streuselfranzbrötchen

INGREDIENTS

YEAST DOUGH

500 gram spelt flour (type 630)
1 packet of dry yeast (7 g)
30 gram brown cane sugar
1 tablespoon salt (sprinkled)
250 milliliters of milk (cold)
1 organic egg yolk
50 gram butter (room temperature) flour (for kneading and rolling out)

BUTTER PLATE

250 grams of butter (room temperature)
40 gram spelt flour (type 630)

FILLING

4 tablespoon whipped cream
150 gram brown cane sugar
4 tsp. cinnamon (ground)

ALMOND CRUMBLE

50 gram butter
80 gram spelt flour (type 630)
2 tablespoons almonds (peeled and ground)
bitter almond oil (a few drops)
1 tablespoon brown cane sugar
1 Organic egg yolk
2 Tbsp. whipped cream Translated

PREPARATION

YEAST DOUGH

Put flour, yeast, sugar and salt in a bowl. Add milk, egg yolk and butter flakes. Knead with the dough hook of the hand mixer for 2 minutes until smooth. Knead on little flour for about 2 minutes with hands. Cover and let rise in a bowl in a warm place for about 1 hour.

BUTTER PLATE

Knead butter and flour with the dough hook of the hand mixer until smooth. On a piece of baking paper, draw a square with 15 cm sides. Pour butter mixture on top, shape into size of square. Wrap butter in the baking paper and put in the refrigerator for about 1 hour.
Briefly knead yeast dough on little flour with hands, roll out into a square with 30 cm sides. Place butter plate in the center of the dough, fold the 4 corners of the dough towards the center. Press the edges of the dough well together so that the butter does not swell out when rolling out. Roll out dough package into a rectangle (30 x 50 cm).
From the narrow side, fold 1/3 of the dough sheet in toward the center and fold the last third over so that there are three layers of dough on top of each other. Refrigerate the dough packet, covered, on a board or plate for about 1 hour. Repeat rolling out and folding dough. Then chill dough again for about 1 hour. Then roll out dough on floured work surface to 60 x 40 cm size.

FILLING

Spread the pastry sheet with the liquid cream. Mix the cinnamon and sugar and sprinkle evenly over the top. Roll up the pastry sheet from the long side and cut it in zigzags into about 18 pieces. Press each piece in firmly with the handle of a wooden spoon so that the cut surfaces curve upward to the right and left of the wooden spoon. Place the French rolls about 4 cm apart on 2 baking sheets lined with baking paper and let rise, covered, for about 30-60 minutes.
Preheat oven to 200 degrees, convection oven not recommended, gas mark 4.

ALMOND CRUMBLE

Melt butter, knead with flour, almonds, bitter almond oil, sugar and 1 pinch of salt to make crumbles. Mix the egg yolk and cream and brush the French rolls with the mixture, sprinkle the crumble on top and press down a little.
Place the baking trays one after the other on the middle shelf of the oven and bake the rolls for about 17-20 minutes until golden brown. Best enjoyed lukewarm.

TIP

You can freeze the finished Franzbrötchen. Let them thaw overnight in the refrigerator, then let them rest for 30 minutes at room temperature. Then bake according to recipe.

Translated with DeepL
Recipe/Photo: www.brigitte.de

F R A N Z B R Ö T C H E N

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