Franzbroetchen-bun Franz (Franzbroetchen)

Category: Bakery products
Kitchen: german
Franzbroetchen-bun Franz (Franzbroetchen)

Ingredients

Flour 4 cups of 240 ml
Butter 60 g
Milk 300 ml
Dry yeast 1 tbsp. l.
Sugar 3 tbsp. l.
Salt in the dough 0.5 tsp
FILLING:
Frozen butter 2 tbsp. l. (about 160-180 g)
Sugar 0.5 cups
Cinnamon 1 tsp on horseback

Cooking method

  • Franzbrötchen - Flaky buns, an authentic cinnamon and sugar variation, originally from Hamburg. A huge number of Hamburgers start their day with this fragrant bun and a cup of coffee, comfortably resting with a fresh newspaper at a table in a cafe.
  • There are two versions of the origin of the name of this bun:
  • If you believe the first version, then it is called not in honor of a certain Franz, which is natural to assume, but in honor of a French croissant (französisch - French, German), known for its watery puff pastry. During the accumulation of Hamburg by Napoleonic troops (1806-1814), the croissant became known to the local population and the Hamburgers simply in response came up with their own version, like true Germans, with their inherent practicality, simplifying the process and shortening the cooking time.
  • The second story says that at the same time, a type of bread was widespread, which had an elongated shape, reminiscent of a baguette and was called Franzbrot (Frenchbrot - French bread, German). A baker from Hamburg took this frenchbrot baguette and fried it in a skillet with fat, and this fried bread became the prototype for frankbrötchen.
  • Let's try and bake a truly attractive Hamburg delicacy in order to appreciate its taste and understand the manufacturing technology.
  • In addition to the rolling pin, we need one more item, but let's keep the intrigue until the moment the dough is cut!
  • Preparation
  • Dissolve yeast with milk in a bowl, add a spoonful of sugar and a spoonful of flour and leave in a warm place for 15 minutes. During this time, the yeast should "play" and a "cap" will appear on the surface. At this time, melt and cool slightly or soften butter in warmth.
  • Franzbroetchen-bun Franz (Franzbroetchen)
  • Next, from all the necessary ingredients, knead the dough, kneading it well until an elastic smooth structure. I did it in a food processor with a dough hook. Form the dough into a lump and place in a greased bowl under the plastic wrap and leave at room temperature for 15-20 minutes.
  • Franzbroetchen-bun Franz (Franzbroetchen)
  • Next, knead the dough again, you can use your hands and leave for an hour in a bowl at room temperature. The dough should double in size.
  • Then knead the dough and roll out on a floured surface into a rectangle about 30x50 cm. (12x20 inches) I was doing half the dose, so I have a smaller rectangle. Take out the frozen butter and with a sharp knife, cutting off thin slices from the end of the briquette, place them on the dough, trying to cover completely 2/3 of the surface of the dough.
  • Cover 1/3 of the dough with butter with the remaining 1/3 part without oil. And then we close the remaining 1/3 with the folded part.
  • We pinch all the edges well!
  • Franzbroetchen-bun Franz (Franzbroetchen)
  • Franzbroetchen-bun Franz (Franzbroetchen)
  • Franzbroetchen-bun Franz (Franzbroetchen)
  • Franzbroetchen-bun Franz (Franzbroetchen)
  • Roll out the dough again, being careful not to squeeze the butter to the surface. Repeat the previous procedure.
  • Franzbroetchen-bun Franz (Franzbroetchen)
  • Franzbroetchen-bun Franz (Franzbroetchen)
  • Franzbroetchen-bun Franz (Franzbroetchen)
  • Wrap the folded dough in plastic and refrigerate for 20-30 minutes.
  • Roll out the dough into a layer 0.7 cm thick. Moisten with the palm of your hand with water, sprinkle with sugar and cinnamon and roll into a tight roll, starting on the long side. Pinch well on the sides and in the middle.
  • Cut into sticks.
  • Franzbroetchen-bun Franz (Franzbroetchen)
  • Franzbroetchen-bun Franz (Franzbroetchen)
  • Franzbroetchen-bun Franz (Franzbroetchen)
  • Franzbroetchen-bun Franz (Franzbroetchen)
  • Then push each bar almost to the base of the dough strictly in the middle with a handle from a wooden spoon or a stick, about 1 cm in diameter.
  • Place on a baking sheet, let stand for 20 minutes under a towel or plastic wrap and bake in a preheated oven at 180 until golden brown.
  • Franzbroetchen-bun Franz (Franzbroetchen)
  • Franzbroetchen-bun Franz (Franzbroetchen)
  • From half of the portion, this is the amount.
  • Franzbroetchen-bun Franz (Franzbroetchen)

Note

It turned out not too sweet, airy and tasty!
Next time I'll try to fold it once in three layers to get more layers!

Lenurik
buns interested. but there is no layout for the number of ingredients and the cooking technology itself. write please
Rada-dms
Lenurik, I just now make out, and since from the tablet, I can't print everything right away!
GuGu
I look forward to continuing .. I love the original molding
Tumanchik
Well faq, well faq? All saliva spilled out. Roll him quickly! We are not patient !!! Lured by a photo! I suppose you drink a bit of seagulls And we are tired of waiting ...
Rada-dms
tumanofaaaa, yes, everything here distracts me! I barely found the hidden2 franzbretchen from yesterday's invasion, now I will translate it, what a horror text!
Sonadora
Aaaa !!!! Buns !!! Although no, it should not be so ... BUNS !!! Rada-dms, I do not ask when you have time to bake everything and cook, but tell me, who eats all this ?!
tuskarora
Roll! Roll! I want a roll! Come on faster !!!!!
Tumanchik
Quote: Sonadora

Aaaa !!!! Buns !!! Although no, it should not be so ... BUNS !!! Rada-dms, I do not ask when you have time to bake everything and cook, but tell me, who eats all this ?!
I entice you with the question for a year now. Did you confess to me? There you can have a whole army to feed! And Rada-dms clearly has a division! But I'm not puzzled by this. I'm worried about how I can keep up with you two (at least two) in order to repeat at least 1/10 of your recipes. I can’t even imagine where I’m going to shove mine? I guess the theory, but I would like to clarify.
Tumanchik
Quote: Rada-dms

tumanofaaaa, .... from yesterday's invasion ...
HA!!! then I didn’t feel for nothing about the division !!!!
Sonadora
Ir, and what am I right away? By the way, only once a week I tease with rolls, and then every day!
Tumanchik
Quote: Sonadora

Ir, and what am I right away? By the way, only once a week I tease with rolls, and then every day!
I feel so, sho need to help out a friend urgently. Grab your children, husbands and go to Rada-dms to help! Guide my suitcases?
And look what beauty looms? : povar: It's even more interesting to read gradually.
Well. Now all the recipes aside. I bake Rada-dms ina croissants!
Shtrudel
And at what temperature to bake?
Rada-dms
Shtrudel, at 180 ok, but it's in my oven.
Rada-dms
Quote: tuskarora

Roll! Roll! I want a roll! Come on faster !!!!!
Done !!!
Bitte, sehr !, my darling, voilà!
Rada-dms
Quote: Sonadora

Aaaa !!!! Buns !!! Although no, it should not be so ... BUNS !!! Rada-dms, I do not ask when you have time to bake everything and cook, but tell me, who eats all this ?!

I will proudly answer!

And my whole family lives with us for the duration of the renovation, plus numerous voltage switches :)

Scops owl
Lovely buns. I'm taking it away. And the dough is much easier to make than for croissants. And I think the result will be no worse.
Matilda_81
Olyayayayaya: swoon: otpaaadd! When do you manage all this?
Rada-dms
Scops owl, I just thought that you can fold it three times again, the layers will turn out even more! Thank you! Will wait !:)
Lenurik
thanks for the goodies. I take it to bookmarks. I'll try to bake on the weekend
Rada-dms
Matilda_81, at night! : plach7
Now I'm baking again! I'm a maniac, apparently!
Shtrudel
Quote: Rada-dms
Shtrudel, at 180 ok, but it's in my oven.
Thank you:)
Lettera
Quote: Rada-dms
Franzbroetchen-bun Franz (Franzbroetchen)
Oh, what beautiful buns! I will definitely bake

one photo did not open, the square bracket was lost


Tumanchik
Rada-dms, please tell me, should you crush butter only at the first rolling? Am I getting it right?
Albina
Rada-dms, wonderful puffs I just had breakfast, it seems that I was not hungry, but saliva already runs from savory photos
Rada-dms
tumanofaaaa, yes, after the first! And you can have a little more than mine, I didn't want to get very fatty.
ang-kay
Olka!Class! But my puff yeast dough does not work. I will try again. Thanks for the recipe.!
Rada-dms
ang-kay, I want to do it again and fold it one more time to make more layers, then roll it out and roll it into a roll, flatten the roll a little and push in the middle so that they turn out flat and large.
Tumanchik
Here I sit and crack your yummy with a coffee entu !!! Very tasty. You are super as always !!!! I didn’t make photos, because such beauty as you didn’t work out.Looks like butter can still spoil the porridge. We swam a little. But it didn't affect the taste. I will cut a little and present it to the men for dessert. And also please, on occasion, convert flour into grams or glasses. I'm confused, stupid
Thank you dear!!!!
Rada-dms
tumanofaaaamaybe the flour was not enough! my dough was quite dense ... I myself want to calculate everything more precisely, since I have to bake more than once! Thank you for writing, the main thing is delicious, and we will achieve the view! By the way, I saw in Vienna and lush and very thin, blurred, so I think you did it !!!
And now I will exhibit a new pie - krasssssivy !!!!
Tumanchik
Quote: Rada-dms

tumanofaaaamaybe the flour was not enough! my dough was quite dense ...
The dough was very firm. Roll out with effort. No. I’ve definitely overdid it. It turned out to be something between a soft bun and crisp. BORING !!!!
ang-kay
Olya!This is not a typo 5 teaspoons of salt?
Rada-dms
ang-kay, of course a typo - I ruled something from the tablet and touched it, wilimo !! Thank you for warning !! :)
Rada-dms
tumanofaaaa, my hands were stretched! Did you really measure out 240 ml, or did you count down to the top with glasses?
ang-kay
And I knead the rolls. But I put 1 tsp. I decided to ask again.
Rada-dms
ang-kay, well done!!! I’m thinking, maybe you’ll risk folding it again and crushing the roll before cutting to make it flat? Or for the first time with a prescription? Write on flour later, please, what you get!
Tumanchik
Quote: Rada-dms

tumanofaaaa, my hands were stretched! Did you really measure out 240 ml, or did you count down to the top with glasses?
It doesn't matter anymore. All ate
Rada-dms
tumanofaaaa, mine really liked yesterday's pie because of the filling - nuts and grated apple, look :)
Tumanchik
Quote: Rada-dms

tumanofaaaa, mine really liked yesterday's pie because of the filling - nuts and grated apple, look :)
I immediately saw it, but recipes with almonds are beyond my reach ... dear infection
Rada-dms
tumanofaaaa, I put half the norm (I bought a cheap one in the summer) and I think that's enough! And I can't eat peanuts in baking ...
ang-kay

Quote: Rada-dms
I’m thinking, maybe you’ll risk folding it again and crushing the roll before cutting to make it flat?
I'll think about it. Maybe I will. In short, so that it was a roll, but a rectangle?
Quote: Rada-dms
Write on flour later, please, what you get!
Kneaded. It seems normal. Not dry. I measured flour with a multicooker glass.
Rada-dms
I don’t know how to do it, but so that the loaf is flat, like a cake, but layered.
Rada-dms
ang-kay, and how many ml is the glass?
ang-kay
240
Lerele
And I really like the idea of ​​still measuring flour in grams. That is why it is written, for example, a glass of 240 ml. And I don't have this, you start measuring in another 240, pour this water here and there, then dry it. then you start to think, but flour under the knife or with a slide, well, etc.
In short, you give recipes in grams !!!!
Lerele
And I want such buns, now two ... no, I would eat three, and kooooof
ang-kay
Quote: Lerele
In short, you give recipes in grams !!!!
I completely agree.
Rada-dms
Lerele, I will do it again, I will write grams !!! The recipe was generally atas, all in different measures, but I wrote it as it was in the recipe.
Rada-dms
I will wait for Angela's result and measure my flour and convert it into grams, since today I will not be able to bake a second time.
ang-kay
Do you need proofing?

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers