German squished cinnamon rolls. Really intense on the cinnamon and butter, but delightful nonetheless. They're very similar to American cinnamon rolls, but they are shaped differently and have no frosting.
The recipe is here, and pictures of the process are below:
Ingredients:
Dough:
250 g of milk
70 g of sugar
20 g fresh yeast (or 10 g active dry yeast)
600 g of pastry (type 405) or all purpose flour
75 g of butter, very soft
1 egg, whisked
30 g of water
5 g salt
Filling:
100 g of white sugar (or brown sugar for a caramelized flavor)
15 g of cinnamon (can use less if desired, and I recommend replacing 5 g with ground cardamom)
70 g butter (very soft)
1 whisked egg for egg wash
Directions:
Warm the milk to 105°F or 37°C. Mix in the yeast with 5 g sugar until well combined. Let rest 5 minutes.
Then add in the flour, salt, butter, rest of the sugar, whisked egg, and water. Begin to mix by hand until a dough forms.
Take the dough out onto a clean surface and begin to knead, cleaning your hands as necessary. Knead 10 minutes, or until a smooth dough forms.
Shape the dough into a ball, place in a large buttered bowl, cover, and let rest in a warm place fer 45 minutes (1st rise).
After 45 minutes (1st rise), punch the dough down to deflate, shape into a ball, and place back into the bowl, cover, and let rest 45 minutes in a warm place (2nd rise).
Meanwhile, mix together the cinnamon and sugar for the filling.
After the second rise, roll the dough out into a large rectangle about 20 inches by 16 inches.
Lightly coat the surface with butter and then sprinkle the sugar and cinnamon sugar mixture over the surface.
Roll into a coil, and pinch the seam shut. With seam side down, first cut the uneven ends off (you can bake these too) and then cut the log into 14 pieces.
Use a wooden spoon (or anything with about 1 cm thick handle) to press down into the top of each roll, making a butterfly shape.
Place each onto 2 parchment paper lined baking trays. Cover with plastic wrap and let rise 20-30 minutes (third rise), or until doubled in size.
Meanwhile, preheat the oven to 180°C or 350°F. Before baking, brush the franzbrötchen with egg wash and bake for 15-20 minutes, one pan at a time, or until golden brown.
14 servings. Serve fresh but day-old ones are delicious too.
Fresh yeast is very common in Europe. I'd never used it before so I thought I would give it a shot. It's oddly play-doh like.... It can also be substituted for dry yeast and I don't think there would be much of a difference.
After mixing the fresh yeast, sugar, and milk together and letting it rest for 5 minutes.
Before mixing in the flour, salt, butter, and egg into the yeast mixture.
After mixing the dough together and before kneading.
After kneading. It's still quite soft and not smooth, but they turned out fine :)
Place in a buttered bowl and cover for the 1st rise.
After the first rise. Now we knead it a bit to knock the CO2 out, and then shape it back into a ball for the 2nd rise (next picture).
After shaping and placing back in the bowl for the 2nd rise.
After the second rise. Now time to start shaping!
The cinnamon sugar mixture, which is quite heavy on the cinnamon.
Roll the dough into a giant rectangle and brush with a layer of butter.
Sprinkle with your cinnamon sugar mixture.
Roll into a log and pinch the edge shut.
Cut the ends off and then cut the rest into 14 rolls.
This next part is a bit weird. Use a wooden spoon to press the rolls down into a butterfly shape like this. Use flour if necessary.
And it may look something like this!
When done, place them on 2 parchment paper lined baking sheets, cover, and let rise about 30 minutes.
One pan after rising, coating with egg wash, and before baking. In the lower right corner is the end piece (no waste!) Ready to bake!
After baking. Excellent!
The original recipe is from: https://sugarprincess-juschka.blogspot.com/2015/06/hamburger-franzbrotchen-videotutorial.html
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