Keep the dough soft
Use extra flour sparingly. A too firm dough gets worse and results in dry instead of soft cinnamon layers.
German Recipe
Hamburg Franzbrötchen
The yeast dough for Franzbrötchen is rolled out rectangularly, coated with butter and cinnamon sugar and tightly rolled up. Trapezoidal pieces get their characteristic shape through a spoonstick.
Total time
2 hr 8 min
Calories
430 kcal
Servings
12 servings
Difficulty
Medium
Why this recipe works
Hamburg's cinnamon biscuits from loose yeast dough
A Franzbrötchen should have caramelized edges on the outside and soft, buttty cinnamon layers on the inside. Therefore, the dough must not be too dry and is pressed in shape after filling with a clear movement. When baking, the cinnamon sugar melts between the layers and forms the typical sticky base.
Breakfast
German Recipes
Recipe
Hamburg Franzbrötchen
Hamburger Franzbrötchen consist of soft yeast dough, plenty of butter and cinnamon sugar; the typical pressure in the middle widens the layers.
Ingredients
12 servings
Method
-
1
Prepare yeast dough
Dissolve yeast in the lukewarm milk. Add flour, 80 g sugar, 70 g soft butter, egg yolk and salt and knead for 8 to 10 minutes to an elastic, still slightly soft dough.
-
2
Allow the batter to rise
Leave the dough covered in a warm place for about 45 minutes until it has significantly increased its volume.
-
3
Prepare Filling
Mix 160 g of sugar and cinnamon thoroughly. Roll out the dough on a small flour to a rectangle of about 40 x 60 cm and spread evenly with 180 g of soft butter.
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4
Roll up and cut
Spread the cinnamon sugar to the edges. Roll the dough closely from the long side and cut the roll alternately into twelve trapezoidal pieces.
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5
Typically fan out
Place each piece with the narrow side upwards on a baking tray. Press a floured spoon handle firmly in the middle lengthwise until the cut edges point up sideways. Leave covered for 20 minutes.
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6
Bake golden brown
Sprinkle Franzbrötchen thinly with milk and bake at 200 °C top/underheat for 15 to 18 minutes. As soon as the edges are strong golden brown, leave on the sheet for 5 minutes and then lift onto a grid.
Kitchen know-how
Tips for Hamburg Franzbrötchen
Strongly press shape
The spoon handle must reach almost to the sheet without cutting the dough. Only then the roll widens clearly when baking.
Variations
How to adapt this recipe
Dice a small sour apple very finely, pat dry and sprinkle sparingly over the cinnamon sugar. Too much fruit makes the layers moist.
Spread 100 g of marzipan coarsely and thinly on the buttered dough plate. Reduce the amount of sugar in the filling to 120 g.
Nutrition per serving
430kcal
52.0 gCarbohydrates
7.0 gProtein
22.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Hamburg Franzbrötchen
Due to the oblique sides and the pressure in the middle, the dough layers emerge sideways. This creates the wide, fanned shape.
Cool the moulded pieces covered overnight. Allow to temperature for 30 to 45 minutes in the morning until they are visible, then brush and bake.
A small part is typical and caramelized on the bottom. Very warm, liquid butter or a too loosely rolled dough, however, let out unnecessarily much filling.
Shake the butter evenly to the edges and the roll tightly, but without squashing the dough. Do not bake the pastry longer than necessary.
Yes. Freeze completely and thaw at room temperature. Five minutes at 150 °C in the oven make the edges slightly crisp again.
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