Franzbrötchen (Cinnamon Pastries)

Flaky, laminated Hamburg pastries swirled with cinnamon sugar and baked until crisp and golden.

TIME BREAKDOWN
Prep: 3h
Cook: 25 min
Total: 3 hours 25 minutes
Vegetarian
✅
Nuts
❌
Serves
10 people
Difficulty
Hard

Ingredients

  • 500g strong white bread flour, plus extra for dusting
  • 7g fast-action dried yeast
  • 60g caster sugar
  • 1 tsp salt
  • 250ml lukewarm whole milk
  • 1 egg
  • 50g unsalted butter, melted
  • 200g cold unsalted butter, for laminating
  • For the filling: 80g soft brown sugar
  • For the filling: 2 tbsp ground cinnamon
  • For the filling: 40g unsalted butter, melted
  • Milk, for brushing

Method

  1. Mix the flour, yeast, sugar and salt, then add the milk, egg and melted butter and knead for 10 minutes into a smooth dough. Cover and chill for 1 hour.

  2. Shape the cold butter into a 15cm square between sheets of baking paper. Roll the dough out to a 30cm square, place the butter diagonally in the centre and fold the corners over to enclose it.

  3. Roll into a long rectangle, fold in thirds like a letter, wrap and chill for 30 minutes. Repeat this rolling, folding and chilling twice more.

  4. Roll the dough to a 30 x 40cm rectangle. Brush with the melted butter and sprinkle with the cinnamon sugar. Roll up tightly from the long edge and cut into 10 slices.

  5. Press down the centre of each slice with the handle of a wooden spoon to flatten and shape it. Place on lined trays, cover and prove for 45 minutes.

  6. Heat the oven to 200°C (180°C fan). Brush with milk and bake for 20 to 25 minutes until deep golden. Cool slightly before eating.