Captains Dinner Logo
to top
Hamburger Franzbrötchen

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.

Hamburg Franzbrötchen

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

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Ciccetti - Bresaola Röllchen mit Rucola und Käse gefüllt July 6th, 2019 | starter

Cicchetti Bresaola rolls with rocket

These Cicchetti rolls are easy to prepare and eye-catching on any Cicchetti buffet. Simple, honest finger food, what more could you want?

read more
Portulak-Mango-Salat mit Schichtkäse-Bällchen June 2nd, 2022 | main dishes

Layered cheese from the Jithof cheese dairy

What exactly is layered cheese and what can you do with it? A little product information and a recipe for a purslane and mango salad with layered cheese balls. Here we go:

read more
June 15th, 2018 | main dishes

Matjes season starts right now

“Fischkopp” [head of a fish] is the affectionate name for a North German. For them, Matjes season starts in June. I hardly can imagine anything that tastes more like North Germany: Matjes which means young salted herring. Matjes homestyle with apples we eat for hearty breakfast or we enjoy it as a main meal with fresh potatoes or a thick slice of black bread. How we prepare the matjes at home, you can read here:

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.