Franzbrötchen

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.

raisin roll

Rosinenschnecken

(raisin roll)

1	FOR THE YEASTDDOUGH
65 ml	Milk
50 g	Butter
1/2 pck.	Dry yeast (3.5g)
250 g	Flour
1 socket	Salt
25 g	Sugar
1	Egg
1	Egg to stick
	FOR THE CÉME PÂTISSÉRE
250 ml	Milk
1	Vanilla pod
3	Egg yolk size m
50 g	Sugar
30 g	Cornstarch
60 g	Raisins
	FOR THE ICING
170 g	Sugar
125 ml	Water

Preparation

Dough

Preheat the oven to 50°C upper/own heat.

For the yeast dough, heat the milk slightly and melt the butter in it.

In the food processor's bowl, mix flour with dry yeast, then mix with salt, vanilla sugar and sugar. Add the warm milk and 1 egg. Knead the whole thing into a dough. Then knead the dough to level 3.5 for about 4 minutes. Place the dough bales in a bowl and leave to go in the oven covered for 30 minutes at 50°C.

Custard

Cut open the vanilla pod lengthwise and add both the scraped out marrow and the pod to the milk with half the sugar and heat in a saucepan.

Using the hand stirrer, beat the egg yolk and remaining sugar to a bright, frothy mass. Now add the starch and stir in.

Once the milk boils up, remove the vanilla pod and stir some of the milk under the egg yolk mass. Now put everything back in the casserole and cook over a low heat, stirring constantly until the crème becomes firm. Place fresh lining directly on the crème surface so that no skin can form, and place in the fridge.

Roll out & Fill

Knead the dough again. Roll out on a floured work surface to a rectangular dough plate of about 0.3 – 0.5 cm, the short side should be about 18 cm wide, the long side about 45-47 cm. Brush with the crème pâtissière, leaving a rim of about 1 cm free on all sides. Then spread the raisins on the crème pâtissière.

Roll up the dough plate from the short side tightly with at least four revolutions. Roll out the last winding dough end thinner with the roller stick, brush with egg yolks and stick to the roll, locking them so nicely. The roll should have a diameter of about 6 – 7 cm. Cut from this roll with a knife each 2 cm thick slices.

Place a maximum of 8 snails by far on a baking tray covered with baking paper and leave to rest for about 25-30 minutes. Warning: Do not touch the doughnuts any more. Increase the temperature in the oven to 180°C top/own heat.

After walking time, slide the sheet into the oven and bake the snails for about 20 minutes until golden brown.

Glaze & completion

Place the sugar and water in a casserole and mix well. Bring the mixture to a boil until the sugar has completely dissolved. Push the warm rolls with the transparent glaze.

  THE CÉME PÂTISSÉRE

                                                   THE ICING:
 

Falafel

Ingredients for Servings: 4

250 g chickpeas (dried)

1/2 onion

2 cloves of garlic (more depending on taste)

1/2 bunch of parsley (or 1 k. Covenant coriander; or 1/2 bunch of parsley and coriander)

1/2 tbsp coriander (dried)

1 tbsp cumin

1 chilli pepper (or more, to taste)

Salt

1 1/2 lemons (juice only)

8 EL flour

1 tsp baking powder

1 tbsp breadcrumbs

some oil

Preparation:

Soak chickpeas in sufficient water for at least 12, better 24 hours.

Then drain the water and cook the chickpeas in fresh water for about an hour. Either leave the drained chickpeas through the finest slice of a meat grinder or mix in a food processor.

Chop the onion, garlic, parsley (or coriander) and chilli very small or simply turn through the meat grinder or chop in the food processor. Add the lemon juice.

Mix flour with baking powder and add. Add breadcrumbs . Season very generously and knead everything well.

The falafel dough should now be well malleable. If the falafel dough is not well malleable, add a little more flour/bread crumbs or more lemon juice.

Roll small balls (about 3 to 4 cm) from the dough, brush them with oil, place them on a baking sheet covered with prachment paper and bake in the stove at 200 °C for about 20 minutes until the falafel is lightly browned and crispy.

Cooking time more than 60 min

Tip

The falafel taste delicious with hummus and a leaf salad or, in the "fast food version", together with strips of lettuce, cucumber slices, tomato slices and tahinesauce stuffed into a sliced flatbread.