Lemon Frantz (cold dough)

Category: Bakery products
Lemon Frantz (cold dough)

Ingredients

Dough:
dry fast-acting yeast (instant) 1.2 tsp
wheat flour 350 g
granulated sugar 3 tbsp. l
salt 0.5 tsp
2 eggs (medium) + milk = 220 ml
butter 40 g
vanilla pinch
Filling:
zest of 2 lemons 2 tbsp. l
butter 75 g
granulated sugar 4 tbsp. l

Cooking method

  • Mix yeast with flour (leave a couple of tablespoons of flour from the total amount, add them a little later), add granulated sugar and salt. Slightly shake the eggs with a fork and add warm milk to them up to the 220 ml mark, combine with the flour mixture and knead the dough in a combine (kneader) or in a bread maker in any convenient mode, the main thing is that the kneading starts immediately. After 10 minutes, we stop the kneading and give the dough a little rest, for 10-15 minutes. Add the remaining flour and softened butter. Knead the dough until smooth for another 15-20 minutes. The dough turns out to be soft, not sticky, it does not smear along the bottom of the bucket under the mixer.
  • We remove the container with the dough in a plastic bag and put it in the refrigerator for 10-12 hours or overnight (this time the dough stood for about 14 hours in the refrigerator, that is, I kneaded it at 11 pm, and took it out of the refrigerator only at 2 hours days).
  • Mix the softened butter with granulated sugar, lemon zest and grind until smooth.
  • Roll out the finished dough (cold) into a layer of about 30x45 cm, about 3 mm thick. Lubricate evenly with the filling, twist into a roll along the long side, lay with the seam down and cut the roll with a sharp knife into 2 parts (lengthwise), not reaching from one side to the end of the roll 2-3 cm.
  • We unfold both parts with the slices up and weave them into a bundle. Step-by-step photos of molding right here.
  • Grease a baking dish (23x12 cm) with oil and cover with baking paper, shift the dough piece, cover with cling film and leave to proof for 2 hours.
  • Preheat the oven to 230 (convection 210) degrees along with an empty water container. We put the fenders in the oven, pour 120-130 ml of boiling water into the container and close the door. We bake for 5-7 minutes, after which we reduce the temperature to 200 (convection 180) degrees and bake until cooked for about 30-35 minutes (be guided by your oven!).
  • Put the finished fenders on the wire rack and cool. Serve with a cup of tea or milk.
  • Lemon Frantz (cold dough)
  • Lemon Frantz (cold dough)
  • Lemon Frantz (cold dough)
  • Bon Appetit!

Time for preparing:

3 hours + 12 hours

Cooking program:

oven

Note

I liked working with cold dough, it is very convenient to roll it out thinly. And I also like that in the morning you get a ready-made dough.

I apologize for the color rendition in the photo, I shot it in the evening under artificial lighting. I bake for the third day in a row, by the morning - not a piece remains.

Creamy
Ay. what a beauty! Yes, you know how to seduce with your pastries, it's hard not to fall into temptation. Although we are losing weight, we will try to bake for the coming holidays. thank you
Sonadora
Creamy, Thank you so much! I would be very glad if you like it!
fomca
Man, and what to taste - with sourness! I'm just a bastard ..... Already in anticipation !!!! But when? Tomorrow the English Christmas cake is next ... the filling came up ...
Ksyushk @ -Plushk @
Marinochka, I love lemon baked goods! We urgently need to try your fender!
Sonadora
Svetochka, so still there will be Sunday.
Quote: fomca

Man, and what to taste - with sourness!
Yeah, there is a slight sourness.

Ksyusha, sister! I, too, can not pass by baking with lemon!

Girls, I will be very glad if you like it!
Cvetaal
Sonadora, Marina, I can't get past the baking with lemons, I went to put the dough, thanks for the recipe
Omela
Yeah, Manyash, very appetizing !!!
Sonadora
Cvetaal, I will keep my fists to make it work!

Ksyusha!
Milda
Marina, what an appetizing beauty! And tell me about yeast, which yeast do you use?
Cvetaal
The dough is kneading, the flight is normal
Sonadora
Svetochka, Thank you!
I bake on these:
Lemon Frantz (cold dough)

Cvetaal, Svetlana, it's already good!
barbariscka
Marina, well, it looks very appetizing !! And it is also convenient to work with cold dough ... so I will send the recipe to your favorites.
Milda
Marinochka, thanks, and I use them, but the dough started to fit on them. Pressed baked goods are almost twice as magnificent. In another store, buy something. Maybe some left are caught
Lyuba 1955
Sonadora, Your pie is a handsome man, for the eyes, joy and pleasure for the stomach. Thank you!
Twist
Marisha, I have not done it with condensed milk and nuts yet, but you have such a handsome man again !!!
I'm taking it to bookmarks for now, but I will certainly do it.
Axioma
Sonadora, I read your new topics with undisguised interest and pleasure.
All just great! Lemon Frantz (cold dough)
Trendy
The bun looks one to one like our bakery bakes, "Russian braid" is called. In principle, it bakes deliciously, but somehow greasy. And now I will have my own buns. Sonadora
Cvetaal
Here is my ugly kranz, but very tasty, with a light lemon scent, with a slight sourness, the crumb separates into fibers when breaking off, I will definitely bake it again, but next time I will take a bigger shape
I'm sorry for the quality of the photo

🔗
Cvetaal
Quote: Cvetaal

Here is my ugly kranz, but very tasty, with a light lemon scent, with a slight sourness, the crumb separates into fibers when breaking off, I will definitely bake it again, but next time I will take a bigger shape
I'm sorry for the quality of the photo

🔗

Sonadora, Manechka, thank you very much for everything that you do
Sonadora
Girls! Vasilisa, Julia, Marisha, Lyuba, thank you all very much for your support and kind words! I would be very glad if the recipe comes in handy.

AXIOMAand thank you very much! I love your recipes very much and I cook them with pleasure.

Svetlana, do not slander! A wonderful fender turned out! I am very glad that I liked it!
Ksyushk @ -Plushk @
Marinochka, thank you!
That's what I did:
Lemon Frantz (cold dough)
Of course, not everything went smoothly - I turned on the wrong side. And I got a long - very long roll. I had to cut it in half and look for a second suitable shape. That is why they are not so tall, since the rolls were not pot-bellied. But tasty. And although the lemons were so-so caught - not lemons at all taste, barely alive. It's still delicious. Even my husband ate a crust.
Thank you very much for the recipe!
Sonadora
Ksyushawhat delicious buns! That would be a piece to try ...
LyuLyoka
And I, until I bought condensed milk, decided to bake a lemon faucet. This time the dough came out great for me, rose so well in the refrigerator. Now Kranz is proving, and I'm in anticipation 🔗
Manechka, thank you very much for your wonderful recipes and inspiration 🔗
LyuLyoka
It's just superb, everything turned out so beautiful Oh, why is it so, when you try to cook for the guests - it turns out not very much, but for yourself - excellent. Or is it just me

Lemon Frantz (cold dough) Lemon Frantz (cold dough)

Manechka, we all liked it sooo much, yummy. Almost all have already been eaten, left only a piece for breakfast.
Thanks for the recipe

I baked in HP for 55 minutes, the crust is light, but you can also put the usual one, otherwise the top is pale.

Sonadora
LyuLyoka! What a beauty! And the lace crumb is impossible to resist!
Smart girl! Gold pens! Go to your husband, let him kiss!
Kras-Vlas
Sonadora, Manya! This is something extraordinary! Delicious, melting in your mouth (very quickly)!

Lemon Frantz (cold dough) Lemon Frantz (cold dough)
Not allowed to cool. tore hot, barely managed to take it off! I just fell in love with cold dough
Thank you very much,
Creamy
Oh, how long have I been looking at this culinary masterpiece! I will definitely bake it, well, I like it very much. Thanks to the author for the recipe.
Sonadora
Olenka, the beauty is what! And the holes! I'm very glad that you liked it!

Creamy, thank you very much for the kind words! I would be very glad if you like the kartz!
Creamy
And today I baked lemon fenders. The dough stood in the refrigerator for 20 hours. The recipe made 643 grams of dough. I took 460 grams of dough on the fenders, baked a cheesecake from the leftovers of 185 grams. Kranz baked in an L7-shaped bread maker. The dough has risen 3.5 times! I almost ran away, there was a huge beautiful hat above the uniform. The height of the loaf is 14 cm! I did not smear the form at all and did not cover it with paper. Plated in the "Dough" mode, baked for 22 minutes in the "Baking" mode. My booze easily left Formula L7. I am very pleased with the result and very grateful to the author for the amazing recipe.

Lemon Frantz (cold dough)

nila
Sonadora, what a delicious fender! and thanks for the link to the condensed milk french! I missed it!
I took both fenders to the bookmarks and, of course, I'll bake them the other day!
Sonadora
Nelya, I really hope that the recipe does not disappoint!

What a bastard I am! Creamy, the roll turned out gorgeous! Thank you for sharing such beauty!
Creamy
Sonadora, thanks for your appreciation. I just fell in love with this dough. How easy it is to prepare, convenient in that there are no strict time limits for its storage, obedient in molding and fantastically tasty! Girls and boys, feel free to grab the fender, it is worthy of your attention.
fomca
Finally I am with a fender !!! I made it with wet yeast (11 - 12 g), the dough in the refrigerator came up overnight, and then just an hour of proofing and baking! I liked it very much! And in general - I fell in love with cold dough!

Lemon Frantz (cold dough)

Lemon Frantz (cold dough)
Sonadora
Svetochka! There are no words! Thank you very much!

Girls, I am very glad that you liked the cold dough. Cook with pleasure and good health!
Deer
I also baked with live yeast. Everyone really liked it, I will bake it again Thank you very much for the recipe
irza
Girls, the question is ripe. I put the dough in the refrigerator at 13-00. Earliest when can I turn the fender? What are the signs of dough readiness (how many times does it increase in the refrigerator)? Or bake in the morning?
fomca
Ira, I did it on live yeast. The dough stood in the refrigerator from 1.00 am to 8.00 am, i.e. 7 hours. During this time, the dough has increased by 1.5 times, not more. External signs - rounded, acquired some lightness. On dry yeast, it is weaker in the cold, well, in my opinion. I did this and that. The main thing is proving after the refrigerator.
kolenko
And I have a french today. It gets cold.

Lemon Frantz (cold dough)

Airy, fragrant. So tender that after photographing I laid it on the barrel. And then it just settled.

Sonadora! Marinochka! Thanks for sharing!
I shake cold dough!
Sonadora
irza, the dough should increase 2.5-3 times in the refrigerator.

LenusyaThank you very much for sharing! The loaf is gorgeous!

SvetochkaThank you very much for your help!

fomca
Quote: Sonadora

irza, the dough should increase 2.5-3 times in the refrigerator.

Whoa! No, I didn't have it - much less, and the result was very good!
kolenko
And I just "swollen" twice in the refrigerator.
And at the proofing, so generally it exploded both in breadth and upward !!!

from this and problems formed - oil from the layer flowed into the oven
LyuLyoka
In my refrigerator, it also increased no more than 2 times. Maybe everyone's temperature is different
Creamy
And today I have baked kartz for the third time. The second time today at lunch, the guests really liked it! And tonight I once again baked kartz, only in the form of buns with poppy seeds. I like the fender dough so much that I can't stop. From one portion of dough from 350 grams of flour, I got two (!) Trays of buns - 25 pieces. The average weight of the bun is 45 grams. The dough after proofing increased 4 (!) Times. The buns rose in the form of pyramids. I've never seen anything like this. And here are the heroes of the report:

Lemon Frantz (cold dough)


Lemon Frantz (cold dough)


And this is a cut of the same bun. All! I became a fan of the fender test. Sonadorahow grateful I am for the recipe!
Kras-Vlas
Wow, what a beauty! Let's go to knead the dough!
echeva
REALLY AND I CAN? will be studying!!!! thanks for the science !!!! WONDERFUL!!!!!
Sonadora
Creamy! I have no forgiveness! How could I miss such beauty !!!
And can you find out about the formation of buns? I can not do that.

Zhenechka, it will turn out even better, no doubt!
LyuLyoka
Me again

Lemon Frantz (cold dough)

The smell stood
Sonadora
Lyuleka, I am still impressed by the previous picture (a handsome fender with condensed milk), but here is another masterpiece!
The crumb turned out to be incredibly airy, and the drawing was stunned!
What are you doing to me! I have a feeling that I won't be able to sleep calmly today.
Ksyushk @ -Plushk @
Quote: Sonadora

I have a feeling that I won't be able to sleep calmly today.

Man, this is a terrible revenge from your Bulkoff fans. So that not only us toss and turn in the night without sleep, remembering your masterpieces - you close your eyes, and before your eyes there are fenders and curls, and road loaves ... they float ... and float ...

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