Hamburg Franzbrötchen

February 4th, 2018 | bread & pastries

Hamburg without Franzbrötchen? Unthinkable! 1,000 secret recipes and each tastes a little different. But they all taste like Hamburg. Shore leave without Franzbrötchen is no shoreleave. For those who do not have Hamburg in their schedules, here you get the best Franzbrötchen recipe ever.

Attention for all non-Hamburg people (by the way, in Hamburg those people are called “Quiddje”): Although the name sounds like a sort of bread roll (Brötchen means roll), Franzbrötchen actually have nothing in common with rolls. It is a sweet, buttery pastry with cinnamon. In Hamburg people like it for breakfast.

Cinnamon bun (Franzbrötchen)

(approx. 16-18 pieces – needs 1.5 h time for rising + 20 minutes baking time each tray)

Attention: during baking a part of the butter leaks on to the baking tray. Don’t worry, that’s normal. After baking, take the baking tray out of the oven and leave the pastry on it for another 10 minutes, then a part of the butter has been absorbed again.

500 g flour

press a deepening in the middle

1 cube of yeast (42 g)

crumble in the deepening

125 ml milk, lukewarm

1ts sugar

mix a pre-dough of sugar, yeast, milk and a little flour, cover and allow to rise for 15 minutes in a warm place

50 g sugar

50 g soft butter in flakes

1 egg

1 pinch of salt

125 ml milk, lukewarm

1 ts grated lemon peel

add and knead with a food processor to make a smooth dough, cover and allow to rise for 30 minutes in a warm place

knead the dough with your hands on a work surface sprinkled with flour, replace into the bowl, cover and allow to rise for 30 minutes in a warm place

100 g sugar

3-4 ts cinnamon

mix

150 g cold butter

cut into very thin slices

roll out the dough on a work surface sprinkled with flour into a rectangle of approximately 35 x 50 cm, place the butter slices on top and sprinkle with cinnamon sugar

roll up from the long side, cut into approx. 4 cm wide slices, place a wooden spoon in the center, press down, pull out the wooden spoon

place pastry on a baking tray lined with baking paper, allow to rise another 15 minutes

1 egg yolk

1 TS milk

whisk, brush on to the dough pieces

bake 15-20 minutes until golden, half way through the baking time sprinkle some cinnamon sugar on the Franzbrötchen

Print Post

Leave me a message

Leave a Reply Cancel reply

March 1st, 2018 | on the road

Ceviche at Cantina Popular

“Oh my god”, the captain said during the last shore leave in Hamburg, honoring the first bite of the Ceviche de Lubina… The CANTINA POPULAR is loud at first glance, it’s tight, it’s busy, lively and colourful. The waiters in all that hustle and bustle are cheerful and attentive. One has arrived – in the middle of South America. And Chef de cuisine Cristián Orellanus says “Bienvenidos”!