Keep the dough soft
Use additional flour sparingly, too hard a dough will rise less easily and will produce dry layers instead of soft layers of cinnamon.
German Recipe
Hamburg Franzbrötchen
The dough for French rolls is rolled out rectangular, spread with butter and cinnamon sugar and tightly rolled up. Trapezoidal pieces take on their characteristic shape with a wooden spoon handle.
Total time
2 hr 8 min
Calories
430 kcal
Servings
12 servings
Difficulty
Medium
Why this recipe works
Hamburg's cinnamon pastry made from loose yeast dough
A French bread roll should have caramelised edges on the outside and soft, buttery layers of cinnamon on the inside. Therefore, the dough should not be too dry and is pressed into shape with a clear movement after filling. During baking, the cinnamon sugar melts between the layers and forms the typical sticky underside.
Breakfast
German Recipes
Recipe
Hamburg Franzbrötchen
Hamburger rolls are made of soft yeast dough, plenty of butter and cinnamon sugar; the typical pressure in the middle fanned out the layers.
Ingredients
12 servings
Method
-
1
Making 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.
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2
Allow the batter to rise
Cover and leave to rise in a warm place for about 45 minutes until it has increased its volume significantly.
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3
Prepare stuffing
Mix 160 g sugar and cinnamon thoroughly, roll out the dough on a little flour to form a rectangle measuring about 40 x 60 cm and spread it evenly with 180 g soft butter.
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4
Roll up and cut
Roll the dough tightly from the long side and cut the roll into twelve trapezoidal pieces at an angle.
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5
Fanning out
Place each piece on a tray with the narrow side facing up. Press a floured wooden spoon handle vigorously lengthwise into the middle until the cut edges point upwards. Leave to rest covered for 20 minutes.
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6
Golden Brown Bake
Spread the rolls with milk and bake at 200 ° C / 350 ° F / gas mark 15 to 18 minutes. As soon as the edges are golden brown, place on the tray for 5 minutes and then lift onto a wire rack.
Kitchen know-how
Tips for Hamburg Franzbrötchen
Impress the shape strongly
The wooden spoon handle must reach almost to the baking tray without cutting the dough, only then does the roll fan out significantly during 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.
Coarsely grate 100 g of marzipan and spread it thinly on the buttered pastry plate. Reduce the sugar amount of the filling to 120 g.
Nutrition per serving
430kcal
52.0 gCarbohydrates
7.0 gProtein
22.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Hamburg Franzbrötchen
The slanted sides and the pressure in the middle make the layers of dough stand out on the side. This creates the broad, fanned-out shape.
Covered, cool the shaped pieces overnight. In the morning, let them cool for 30 to 45 minutes until they are visibly risen, then brush and bake.
A small portion is typical and caramelized at the bottom. However, very warm, liquid butter or a dough rolled too loosely will result in an unnecessary amount of filling.
Spread the butter evenly to the edges and wrap the roll tightly, but without squeezing the dough. Do not bake the pastry longer than necessary.
Yes. Freeze completely cooled and defrost at room temperature. Bake in the oven for five minutes at 150 ° C to make the edges slightly crispy.
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