📝 About This Recipe
Hailing from the vibrant city of Hamburg, the Franzbrötchen is a buttery, flaky masterpiece that sits somewhere between a croissant and a cinnamon roll. Legend has it these were inspired by French occupation, resulting in a uniquely German pastry characterized by its 'scalloped' shape and caramelized sugar-butter layers. Each bite offers a satisfying crunch of cinnamon-sugar and a soft, enriched interior that makes it the crown jewel of Hanseatic bakeries.
🥗 Ingredients
The Yeast Dough (Hefeteig)
- 500 grams All-purpose flour (high-quality German Type 405 or 550)
- 250 ml Whole milk (lukewarm, about 95°F)
- 7 grams Active dry yeast (one standard packet)
- 60 grams Granulated sugar
- 60 grams Unsalted butter (softened at room temperature)
- 1 large Egg (room temperature)
- 1 teaspoon Salt (fine sea salt)
- 1 teaspoon Lemon zest (freshly grated)
The Lamination and Filling
- 200 grams Unsalted butter (cold but pliable for folding)
- 150 grams Granulated sugar (for the filling)
- 2 tablespoons Ground cinnamon (high-quality Ceylon cinnamon is best)
- 1 tablespoon Water (to lightly moisten the dough)
👨🍳 Instructions
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1
In a large bowl, whisk the lukewarm milk with one tablespoon of the sugar and the yeast. Let it sit for 5-10 minutes until it becomes frothy.
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2
Add the flour, remaining sugar, softened butter, egg, salt, and lemon zest to the yeast mixture. Knead by hand or with a stand mixer for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
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3
Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free spot for about 60 minutes, or until it has doubled in size.
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4
Punch the dough down and roll it out on a lightly floured surface into a rectangle roughly 12x16 inches (30x40 cm).
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5
Slice the cold but pliable butter into thin pats. Arrange them over two-thirds of the dough rectangle, leaving a small border at the edges.
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6
Fold the unbuttered third of the dough over the middle third, then fold the remaining buttered third over that (like a letter). Seal the edges, rotate 90 degrees, and roll out again into a rectangle. Repeat the folding process once more to create layers. Chill the dough in the fridge for 20 minutes.
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7
Mix the 150g sugar and 2 tbsp cinnamon in a small bowl. Roll the chilled dough out one last time into a large rectangle (approx. 12x20 inches).
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8
Lightly brush the surface of the dough with a tiny bit of water and sprinkle the cinnamon-sugar mixture evenly over the entire surface, leaving a 1-inch strip bare at the top long edge.
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9
Starting from the bottom long edge, roll the dough up tightly into a log. Moisten the bare top edge with water to seal the seam.
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10
Cut the log into 12 trapezoid-shaped pieces (diagonal cuts alternating directions). Each piece should be about 1.5 to 2 inches wide.
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11
This is the 'Franzbrötchen' secret: Place a piece on the counter. Use the handle of a wooden spoon and press down hard right in the middle of the pastry, parallel to the cut sides. This forces the coiled sides to flare upwards and outwards.
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12
Place the shaped pastries on two baking sheets lined with parchment paper, leaving plenty of space between them. Let them rise for another 20-30 minutes while preheating your oven to 390°F (200°C).
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13
Bake for 15-20 minutes until they are golden brown and the sugar has caramelized into a sticky, gooey glaze. Cool slightly on a wire rack before serving.
💡 Chef's Tips
For the best flaky layers, ensure your butter and dough are at a similar temperature during lamination to prevent the butter from breaking through. Don't be afraid to press down very hard with the wooden spoon; this is what creates the iconic shape and prevents them from unraveling. If the dough gets too warm and soft while rolling, pop it in the freezer for 5 minutes to firm up the butter. Use a very sharp serrated knife or unflavored dental floss to cut the log to avoid squishing the delicate layers.
🍽️ Serving Suggestions
Serve warm with a large 'Milchkaffee' (German-style café au lait) for the authentic Hamburg breakfast experience. Pair with a side of fresh whipped cream and a few tart berries to cut through the buttery sweetness. Enjoy as a 'Pausensnack' (afternoon snack) with a strong Earl Grey tea. They are best eaten on the day of baking, but can be briefly toasted the next day to regain their crunch.