Tuesday, 20 May 2014
I am providing you with an oldie but goldie today: a northern german speciality - Franzbroetchen! Usually they consist of a super soft yeasted dough, filled up with cinnamon sugar and rolled into the characteristic shape. A little similar to cinnamon rolls, yet that much better! Our family favourite uses an airy crossaint dough for the base, making the treat that much more special. Buttery yet airy dough filled with caramellized brown sugar cinnamon filling - need I say more?
I'm currently studying for my viva voce in history as a part of my A levels and let me tell you 200 years of history ain't easy on my brain... So when I'm all finished with my daily pensum it's all like blaaaaah, and that doesn't calls for any long blog posts. So today I let the pictures speak for themselves:
Make the recipe easier by using ready-made storebought crossaint dough, or take a little adventure through the foodie web to find a recipe for a homemade from scratch version. Whichever you may choose, fresh, slightly warm Franzbroetchen are sure to become a future family favourite!
- makes 15-20 individual pieces
- 1 portion of crossaint dough (big enough to be rolled into a 40x60cm rectangle)
- 1/3 cup brown sugar
- 3 Tbsp ground cinnamon
- 3 Tbsp milk
1. Preheat your oven to 400°F/200°C. Lightly flour your working surface. Roll out your crossaint dough into a 40x60cm rectangle, about 3-5mm thick.
2. Combine all the remaining ingredients and spread onto the dough. Roll up into a "snail", starting from the longer side.
3. Cut the roll into smaller parts, each one about 3 cm. This combines to a total of about 15-20 individual parts.
4. Press each one flat with a wooden spoon like shown in the pictures below.
Let them rise in a draught free place for about 20-30 minutes.
5. Arrange the Franzbroetchen onto a parchment lined baking sheet about 5 cm apart from each other. Bake in the preheated oven for 15-20 minutes until golden brown. Remove and let cool for 5-10 minutes before serving. Enjoy!