Franzbrötchen
Ingredients for portions
FOR THE PASTRY
250g flour
21g fresh yeast
125g milk
42g soft butter
45g sugar
0.5 vanilla bean
1 pinch salt
0.25 tsp lemon zest
Some flour for rolling out
FOR THE BUTTER BRICKS
100g butter, cold
25g flour
FOR THE FILLING
250g butter
70g sugar
4 level tab cinammon
Preparation time: 100 minutes
Cooking time: 20 minutes
Total: 120 minutes
Franzbrötchen: recipe and preparation
Baking time: 20 minutes
Temperature: 190°C top/bottom heat
Baking pan: baking tray, 30x40cm
Step 1: Preparation of the butter
Work the cool butter with flour and work smooth. Then roll out into a rectangular sheet and wrap in foil and place in the fridge.
Step 2: Preparation of the Danish pastry
Preheat the oven to 190°C top/bottom heat. Knead the flour, yeast, milk and sugar into a pre-dough. Form the dough into a ball, wrap in cling film and leave to rest for 10 minutes. Then add all the remaining ingredients to the pre-dough and knead in the machine slowly, first for 3 minutes, then for a further 5 minutes at a high speed. Shape the dough into a ball, wrap in cling film and then leave to rest in the fridge for 15 minutes. Dust the work surface with flour. Roll out the chilled dough and wrap the sheet of butter in it. Before folding, remove the flour from the surface of the dough with a brush. Make sure that the butter and the dough are about the same firmness. The dough should enclose the sheet of butter evenly with the same dough thickness at the top and bottom and should not have any openings or cracks from which the fat could escape. Now he gets two easy tours: Roll out the dough into a long rectangle. Then fold into each other on 1/3 of the surface, so that three layers of dough are on top of each other. Wrap in foil and leave to rest in the fridge for 5-10 minutes. Turn the dough 90 degrees, roll out again into a rectangle and give the second easy turn. Another cool dough rest for 5-10 minutes. Roll out the dough on a floured surface to 45 cm x 30 cm.
Step 3: For the filling
Mix together the sugar and cinnamon for the filling. Slowly bring the butter to a boil in a saucepan over medium heat. When heated, it separates into three components, which are deposited in layers one on top of the other. The whey stays on the bottom and the protein on the surface. The middle layer contains the butterfat. Skim off the foam that rises with a slotted spoon until the butter is clear and no longer bubbling. Work carefully, it could splash. Remove the pan from the stove and let the butter cool slightly. Then carefully fill the still liquid butter through a coffee filter in the sieve into a mason jar.
Step 4: Completion
Brush the rolled out dough with the clarified butter and sprinkle with the cinnamon sugar. Now roll up the dough rectangle from the short side into a roll. Then cut this roll into 6 pieces of 5 cm each. Using the handle of a wooden spoon, make a deep notch in the center of each piece parallel to the cut edges. Press the cut edges with your fingers a little in the direction of the notch so that they spring up nicely later. Place the prepared dough pieces on a baking sheet and let them rest for the last 15 - 20 minutes in the baking area near the warm oven until they have reached a significantly larger volume. In the preheated oven, first place the bowl with the ice cubes on the bottom of the oven for the steam. Now carefully press the dough pieces flat on the tray with the palm of your hand, then place the tray on the middle shelf and bake for about 20 minutes until golden.
