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Franzbrötchen are a delicious cross between a danish and a croissant. (Franz is a German name, but it’s also related to französisch [=French]. Brötchen [or Broetchen if you cannot find the umlaut letter on your keyboard] means little bread or roll.) They are soft, buttery, and crispy and they are a popular breakfast item. Of course they make a decent dessert, too. Franzbrötchen are native to the wonderful town of Hamburg, (Every time Hamburg is mentioned I have to think about this great song by the German band Lassie Singers) but if you are lucky you can find them in other places as well, especially in Northern German cities. They are very similar to Korvapuustit, Finnish cinnamon rolls.
I have only eaten Franzbrötchen a couple of times, but definitely often enough to know that I messed up this recipe a bit. The instructions weren’t clear enough for me and I probably should have rolled out the dough thinner. The recipe said “1 cm thin” , but I think 1/2 would have been more accurate. This is probably obvious to those who make these pastries more often, but not for a Franzbrötchen newbies like me. These rolls need more layers, so that you can fill them with more delicious fat, sugar, and cinnamon. But even though they don’t look perfect, they definitely taste amazing. Like a crispy cinnamon bun. The perfect weekend breakfast or brunch food. Or a wonderful snack treat.
Franzbrötchen (makes 6 rolls)
Adapted from this recipe.
240 g (2 cups) flour
1 1/2 teaspoons instant yeast
120 ml (1/2 cup) luke warm soy milk
2 tablespoons oil
2 tablespoons sugar
1 pinch salt
40 g (3 tablespoons) soft refined coconut oil
2 tablespoons sugar
1 1/2 teaspoons cinnamon
To make the rolls:
Combine flour, yeast, and milk in a bowl. Let sit for 5 minutes. Add oil, sugar, and salt and knead the dough for 5 minutes. Shape into a ball, place in the bowl, cover with plastic and let sit at room temperature until the dough has doubled (about 90 minutes). Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
On a lightly floured surface roll the dough into a large rectangle. Mine was 28 x 23 cm (11 x 9 inches), but as I said, the dough came out a bit too thick. I recommend to make the short side a bit longer, if that makes sense.
Cream together coconut oil, sugar, and cinnamon. Spread onto the dough. Roll into a log, starting from the short side. Cut into six equal pieces. To shape the rolls press the handle of a wodden spoon into the middle. It’s hard to explain, here’s a picture. (Scroll down a bit.) Place the rolls on the baking sheet and bake for 15 minutes. During baking the filling will melt and partly escape the rolls to spread over the baking sheet. Brush the rolls with that liquid coconut oil, sugar, and cinnamon mixture and bake for 3 more minutes. Remove and let cool on a rack. If you want to freeze these, it’s best to prepare them and freeze them unbaked. Once you decide you want to bake them, take them out of the fridge and place the frozen rolls in the preheated oven. Bake a couple of minutes longer, until golden brown.
That was the last entry for this first week of veganmofo. I am taking the weekend off. Next week I have some slightly “lighter” desserts planned. have a great weekend!