Franzbrötchen

Ingredients

• 500 g flour
• 40 g yeast
• 70 g butter (soft)
• 70 g sugar
• Salt
• 1 tsp lemon zest
• 0.25 l milk
• 200 g butter (very cold)
• 150 g sugar (or 200 g if desired)
• 2 tsp Cinnamon
• flour (for working)

Instructions

1. 1.

   Sift the flour into a bowl, make a well in the center and crumble the yeast into it. Spread the soft butter, sugar, salt and lemon zest around the edges of the flour. Warm the milk to lukewarm/finger warm and pour over the yeast. Knead all ingredients from the center with hands or a hand mixer’s dough hook until the dough releases from the bowl walls. Dust with a little flour and cover; let rise in a warm place for 25 minutes. Roll the dough on a floured surface into a 30x25 cm rectangle. Slice the very cold butter into thin slices and lay one half of the dough over them. Fold the other half over, press edges together and push under the dough piece. Now roll the dough into an even larger 50x30 cm rectangle. From the side with less dough, fold a third toward the center and fold the last third over, so that three layers lie on top of each other. Chill for 15-20 minutes. Roll the dough to an 80x40 cm rectangle, brush with water and sprinkle cinnamon sugar. Roll the dough from one long side into a ~6 cm wide flattened roll and cut into ~4 cm pieces (the seam should face down!).

2. 2.

   Press the pieces in the middle parallel to the cuts with a spoon handle. Place Franzbrötchen on two greased baking trays, spaced 4-5 cm apart, cover and let rise for 15-20 minutes (one tray in a warm spot, one in a cool spot). First bake the rolls on the warmer tray, then those on the cooler tray in a preheated oven at 200°C on the second rack from below for 20-25 minutes. Let rest 5 minutes in the turned-off oven before serving.