Franzbrötchen Recipes

FRANZBRöTCHEN

Steps:

• In a small bowl, mix the 100g flour, 100 ml milk and 2 g yeast. Cover and set aside for 20 hours. If you are living in a warm area: Keep it in the fridge.
• In a saucepan, mix the 25 g of flour, 125 ml milk, and 3 g salt and bring to a boil while constantly stirring. Turn off the heat when it is thickening and continue to stir for one minute. Then put the pre-dough aside for at least 4 hours or overnight in the fridge.
• Put all ingredients, except the butter and sugar (!) into a bowl. Add both of the pre-doughs.Start mixing with the kneading attachment of your mixer. Mix on slow for 5 minutes, then add the soft butter and the sugar. Knead for another 5 minutes on high.
• Put the dough onto a cold surface and give it a quick knead. Add flour if it's too sticky to work with it. Then shape into a sphere, but back into the bowl, cover, and let rest in the fridge for 90 minutes.
• On a large sheet of parchment paper, draw a rectangle of 25 x 20 cm (9¾ x 7½ inches).Turn the side with the drawing to the bottom, so you can see it through the paper.Cut the butter into slices and place the slices into the rectangle to cover most of the space.Use a second sheet of parchment paper and put on top.With a rolling pin, roll & spread the butter to an even layer, covering the entire rectangle. Put into the fridge to become hard again.
• Remove the dough from the fridge and roll it out so it is larger than the rectangle of the butter.
• Take the butter from the fridge and place it in the center of the dough. Next, take the sides of the dough and flip them on top of the butter, so the butter is completely wrapped in dough.Use the rolling pin to close the seams.
• Now fold the dough in halves, creating two layers with butter. Roll out with the rolling pin, make sure the butter stays inside.Next, fold the upper end to a third and the lower end to a third, creating an overall of 6 layers with butter. (see video!)
• Wrapp it into the parchment paper and put into the fridge until the butter is hard again (about 60 minutes).
• For the filling, mix the 200g sugar and 3 tsp. cinnamon. Then mix this with the soft butter. Alternatively: Brush the dough with water and sprinkle with the sugar- cinnamon mix.
• Get the dough out of the fridge and roll it out as large as you can.Spread the filling onto the entire top of the dough.Starting from the longer side, roll the dough tight to a large role.
• Take a knife and cut the roll into slices 4 cm /1½'' wide. The best way to do this is cutting trapezoids that are almost rectangles (see video).Turn the short side of the trapezoid to the top, then press the handle of a wooden spoon into this end, pressing down almost all the way. This creates some sort of butterfly shape (see video).Place the shaped slices on a baking sheet.Cover and let rest in a warm place for 30 to 40 minutes or until the rolls have visibly increased in their size.
• Preheat the oven to 200°C / 390°F.Either place a bowl with hot water into the oven or spray the oven walls with water when you place the baking sheets into the oven.Bake for 20 minutes or until the Franzbrötchen are golden brown. Remove and let cool. Enjoy either slightly warm or cold.