Description
This Franzbrötchen - German Cinnamon Rolls recipe includes layers of flaky dough wrapped in a cinnamon sugar to create a memorable mix between a croissant and cinnamon roll for a very underrated German dish!
Ingredients
Laminated dough
580 grams / 4 2/3 cups plain flour
3 grams / 1 teaspoon instant yeast
40 grams / 3 tablespoons superfine/caster sugar
3/4 teaspoon sea or kosher salt
200 milliliters / 3/4 cup + 2 tablespoons milk, lukewarm
2 eggs, room temperature
65 grams / 2.29 butter, room temperature and evenly cubed
250 grams / 8.18 ounces butter, cold
Cinnamon filling
150 grams/ 3/4 cup superfine/caster sugar
2 1/2 teaspoons ground cinnamon
Instructions
Laminated dough
- Place the flour, instant yeast, sugar and salt into a large bowl and stir to combine with a well in the center.
- Pour the lukewarm milk and eggs into the well and stir the mixture until the eggs are completely broken up and the mixture is a shaggy dough.
- Add the room temperature butter and combine until the dough comes together.
- Knead by hand in the bowl until the dough feels smooth and the butter has ben fully incorporated into the dough.
- Return the dough to the bowl and cover with a wet tea towel, setting the dough aside in a warm place to double in size for at least 2 hours.
- Meanwhile, place the large portion of butter which should be in one large chunk or pressed into one large piece between two pieces of greaseproof paper and tap lightly with a rolling pin to flatten until you can roll it out to a 23 cm / 9 inch square. Even out any rough edges of the butter with a bench scraper to help create that square.
- The butter it will be approximately 1/4 inch thick. Return to the fridge to ensure it is well chilled.
- Once the dough has doubled in size, punch to deflate and upturn onto a very lightly floured surface.
- Roll the dough out to a 35 centimeter / 14 inch square and place the butter diagonally on top of the dough so you have the square dough with a diamond butter square in the center.
- Fold the corners of the dough over like you would if you create a square envelope to fully cover the butter, ensure you cannot see any of it once the dough is pinched closed.
- Roll the dough out to a 20x30 cm / 8x12 inch rectangle and then fold the rectangle in 3, to a wide rectangle.
- Place the dough in the fridge for 20 minutes to chill. Remove from the fridge and roll the dough out once again to a 20x30 cm / 8x12 inch rectangle before repeating a 3 way rectangle fold.
- Repeat the process for a third time and return the dough to the fridge.
- Preheat your oven to 200C/400F and line a baking tray with greaseproof paper.
Cinnamon filling
- Place the sugar and ground cinnamon in a bowl, stirring to combine fully. Set aside.
- Remove the chilled dough from the fridge and cut in half.
- Setting one half aside in the fridge and rolling the second into a 33 cm / 13 inch square that is approximately 1/4 inch thick.
- Evenly sprinkle over half the sugar mixture which will resemble a dry sand topping.
- Carefully roll the dough into a tight scroll and measure out to 6 equal portions.
- Cut carefully and place onto your lines baking tray.
- Lightly flour the handle of a wooden spoon and press into the center of one roll firmly parallel to the cut edges and hold in place for 30 seconds.
- Remove the wooden spoon and the edges of your dough should be slightly fanned.
- Repeat with your remaining dough.
- Place into the oven and bake until golden and flakey in appearance, approximately 20 minutes.
- Remove and set aside to cool completely.
- Serve em up with your favorite hot beverage on the side.
- Enjoy.
Notes
Adapted from Food52
Nutrition
- Calories: 447 calories per serve
Keywords: pastry, breakfast, brunch