Franzbrötchen
Hamburg’s cinnamon bun, made with a flaky pastry dough with butter, sugar and cinnamon and squashed in the middle. It’s said to have been born imitating French soldiers’ croissants.
Ingredients
- 500 g flour
- 7 g dried yeast
- 250 ml warm milk
- 60 g sugar
- 1 egg
- 250 g cold butter (for laminating)
- For the filling: 100 g brown sugar, 2 tablespoons of cinnamon and 50 g soft butter
How to make it at home
- Knead the flour with the yeast, milk, sugar, egg and a pinch of salt. Leave to rest in the fridge for 1 hour.
- Roll the dough into a rectangle, place the flattened cold butter in the centre, close it up and roll it out. Fold in three, chill for 20 minutes and repeat twice more.
- Roll out the dough, spread it with the soft butter and sprinkle with the cinnamon sugar. Roll it up and cut into 4 cm pieces.
- Press each piece in the middle with the handle of a wooden spoon so it opens out at the sides.
- Leave to rise for 30 minutes and bake at 200 °C for about 18 minutes.
The trick: If you don’t want to laminate, they turn out very similar with shop-bought puff pastry.