Hamburg buns Franzbroetchen Franzbroetchen (Bundeslaende - Hamburg)

Category: Dishes from cereals and flour products
Kitchen: german
Hamburg buns Franzbroetchen Franzbroetchen (Bundeslaende - Hamburg)

Ingredients

Flour 500gr
Milk 250ml
Yeast 40gr
Sugar 70gr
Oil 70gr
Salt pinch
Lemon zest 1h l
Filler
Oil 200gr
Sugar 200gr
Cinnamon 2. tsp

Cooking method

  • The military and Hanseatic city of Hamburg (German: Freie und Hansestadt Hamburg) is one of the 16 states of the Federal Republic of Germany. It is the second largest city in Germany after Berlin with a population of about 1 million 700 thousand inhabitants.
  • Hamburg is one of the largest port cities in Europe, located at the confluence of the Elbe River into the North Sea.
  • Hamburg buns Franzbroetchen Franzbroetchen (Bundeslaende - Hamburg)
  • Hamburg buns Franzbroetchen Franzbroetchen (Bundeslaende - Hamburg)
  • There is really something to see in Hamburg - a huge number of attractions, wonderful hotels, pleasant shopping. It is not for nothing that Hamburg is called the Venice of the North - there are 2,400 bridges in the city, an order of magnitude more than in Venice itself.
  • One of the city's main attractions is Lake Alster, where the famous Millionaire Coast is located, where magnificent villas stretch along the perimeter.
  • Hamburg buns Franzbroetchen Franzbroetchen (Bundeslaende - Hamburg)
  • An architectural landmark of Hamburg is the City Hall. The old town hall building was destroyed by fire in 1842. The current building was built at the end of the 19th century. The City Hall is a kind of visiting card of the city.
  • Hamburg buns Franzbroetchen Franzbroetchen (Bundeslaende - Hamburg)
  • Hamburg also has its own Red Light District. This is Reeperbahn and some of the smaller streets adjacent to it. The Reeperbahn is also called "die sündige Meile" in German, which means "Sinful Mile". The music does not stop here and the nightlife is always in full swing. However, the Reeperbahn can hardly be called just a place where prostitution flourishes, where there are only sex shops and strip bars. This quarter is also famous for its vibrant theatrical life, an abundance of musicals and variety shows, alternative disco clubs, a variety of restaurants and much more.
  • Hamburg buns Franzbroetchen Franzbroetchen (Bundeslaende - Hamburg)
  • One of the most popular attractions in Hamburg is the port. It is called “Germany's Gateway to Peace” as it is the largest port in the country. It is also the third largest port in all of Europe.
  • The port can be safely called a cultural and business center - there are offices of large publishing houses, newspapers and magazines, advertising agencies. In addition, the port attracts tourists with exhibitions and museums.
  • Hamburg buns Franzbroetchen Franzbroetchen (Bundeslaende - Hamburg)
  • Today I have a recipe for a very popular bun in Hamburg - Franzbrötchen.
  • Franzbrötchen is a true Hamburg delicacy: a layer-wrapped puff pastry bun stuffed with sugar and cinnamon.
  • There are two variants of the origin of the name of this bun:
  • If you believe the first version, then it is called not in honor of some Franz, which is natural to assume, but in honor of a French croissant (französisch - French, German), whose dough is also flaky. During the accumulation of Hamburg by Napoleonic troops (1806-1814), the croissant became known to the local population and the Hamburg people simply came up with their own version in response.
  • The second story says that at the same time there was a type of bread that had an elongated shape, reminiscent of a baguette and was called Franzbrot (franzbrot - 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.
  • Put flour and sugar in a food processor or bread maker, make a depression in the middle.
  • Heat the milk, dissolve the yeast in it. Pour into the well and start kneading.
  • Add salt and zest.
  • In the middle of the batch, add softened butter.
  • We knead the dough, it gathers into a soft bun and easily detaches from the walls.
  • Hamburg buns Franzbroetchen Franzbroetchen (Bundeslaende - Hamburg)
  • We put the dough in a dose, close the lid, and put it in a warm place, I was in a preheated oven, in the recipes I saw that the bowl was put in hot water.
  • When the dough rises, after 30-40 minutes, put it on a board and roll it out into a sheet.
  • Put thinly chopped butter on half of the sheet.
  • Hamburg buns Franzbroetchen Franzbroetchen (Bundeslaende - Hamburg)
  • Close with the second half of the dough, pinch the edges.
  • Roll out the dough into a sheet again. We fold it three times. We put in the refrigerator for 20 minutes.
  • Hamburg buns Franzbroetchen Franzbroetchen (Bundeslaende - Hamburg)
  • We take out the dough, roll it into a sheet, sprinkle with plenty of water, sprinkle with sugar mixed with cinnamon.
  • We wrap it in a roll. We cut it into pieces, you can cut it into even pieces, or you can cut it into trapezoidal ones, so the sides will open better.
  • Press the middle of the bun with a handle from a wooden spoon.
  • Hamburg buns Franzbroetchen Franzbroetchen (Bundeslaende - Hamburg)
  • I got 10 buns, just on the sheet.
  • Hamburg buns Franzbroetchen Franzbroetchen (Bundeslaende - Hamburg)
  • Bake at 200 * for about 25 minutes.
  • Hamburg buns Franzbroetchen Franzbroetchen (Bundeslaende - Hamburg)
  • It turned out very tasty !!
  • Hamburg buns Franzbroetchen Franzbroetchen (Bundeslaende - Hamburg)

The dish is designed for

10

Note

You can read about these buns here.
🔗

And here's the recipe
🔗

MariV
Beautiful buns! I am silent about the taste; I don't eat, I'm losing weight ...
Chuchundrus
What wonderful buns. I am happy to bookmark it Thank you!
Lerele
MariV, it is also necessary, but a small piece in the morning for tea or coffee will not affect thinness
Antonovka
Lerele,
Thank you for the beautiful buns (I will definitely cook them !!!) and for the familiar views - I want to go back to Hamburg with rabbits and squirrels in the yard)))
MariV
Quote: Lerele

MariV, it is also necessary, but a small piece in the morning for tea or coffee will not affect thinness
Yeah, after the holidays I got too much ... and then again ...
Rada-dms
Lerele, look in a personal!
kirch
Beautiful buns. Bookmarked
Lerele
I apologize, I did not remember that they were glad to have such a recipe, so please do not count it, but don’t remove it, I haaalko Hamburg.
Lerele
My dough is made differently, without dough.
win-tat
How I love these buns Lerele, thanks, bookmarked!
Look-batun
Have Rada-dms there was a wonderful recipe with an interesting story and a detailed master class. We did it, it turned out great!


Franzbroetchen-bun Franz (Franzbroetchen) (Rada-dms)

Hamburg buns Franzbroetchen Franzbroetchen (Bundeslaende - Hamburg)
Look-batun
Lerele, thank you very much for the story about Hamburg.
Lerele
Antonovka, well, the squirrels still didn't go anywhere, but the rabbits ... well, they were taken out with us, otherwise they walked and stumbled over them, and they gnawed trees, and children would climb into the sandboxes and crap, or comb out their fleas
Lerele
This is my insanity, I even wrote in that topic at the glad, but I was looking for something from Hamburg and did not move anywhere even when I found these buns.
But since the dough is different, and there is a link to the radin recipe, I think they will forgive me.
Lerele
Rada-dms, but I still ate two buns, as I wanted
And forgive the scoundrel for forgetfulness
Sonadora
All right ... Goodbye, waist. Lerele, I'm even afraid to imagine how delicious the buns are.
Lerele
Sonadora, very tasty!!! I also try to keep track of food, but two !!!!! little things she persuaded imperceptibly.
NataliARH
Lerele, delicious buns, so your wish has come true! You wrote in Olya's comments: "And I want such buns, now I have two .... no, I would have eaten three, and kooooof" vooot more than a kilogram of joy, then 3 months have passed! well not 3 years old!
Let the recipe live, they are different! we all have amnesia already! so much baked during the competition
Lerele
NataliARHAnd don't tell me, then I thought that it would be difficult with butter, rolling there, folding, now I remembered those thoughts of mine, but it turned out that it was not at all difficult.
And then I was in a hurry to find something to Hamburg and just as my head turned off, I say, I didn’t even think about it, I usually check it with a search, and then I passed out.
Rada-dms
Lerele,
Lerele
These New Year holidays knocked me out of the rut and I did not have time to do all 16 lands, as planned. And Hamburg was simply impossible to miss, so it turned out in a hurry.
But now there are two recipes on the forum, all the same the dough differs in composition, and mine can be ignored when choosing.
katerix
: rose: Great buns !!! Thanks also for MK !!
Today I did, there are still similar recipes, but they still all slightly differ !!!
Don't worry, everyone has a place with their own recipes !!!
ANGELINA BLACKmore
What wonderful buns ...
I just would like this recipe somehow
change to leaven instead of yeast.
Thank you!!!!
Vinokurova
Lerele, what kind of beauty, they just ask in the mouth)))
Thanks for the recipe!
Vinokurova
Quote: 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 !!!!

that is why I will bake according to this recipe ... in the evening I already set my sights on it ...
Lerele
VinokurovaIt's definitely delicious and the dough is not as hard as I thought.
If you have time to take a photo, please.
Vinokurova
Quote: Lerele
Photo if you have time
exactly....

I remember your tomato soup, I didn't eat it, but ate it ...

Lerele
Quote: Vinokurova

exactly....

I remember your tomato soup, I didn't eat it, but ate it ...

ABOUT!!! And I’m sitting there thinking what to do and eat, thanks for the reminder, there is rice, I’ll go put the soup
Antonovka
Lerele,
And tell me, please, there is no final proofing?
Albina
Lerele, chic buns
Antonovka
Lerele,
I forgot to sprinkle sugar, somehow stuck it on top. My hands are growing in the wrong place - it turned out scary, but delicious I will do more - I hope to roll it out as it should, and with sugar and cinnamon I will do everything right
Vinokurova
Lerele, Lerus, did not lead to execute !. .. I'm with puff pastry for you .. I broke off again ... but, believe me, I tried ..Hamburg buns Franzbroetchen Franzbroetchen (Bundeslaende - Hamburg)here are my freaks ... delicious !. Thank you!

Rada-dms
Quote: Antonovka

Lerele,
And tell me, please, there is no final proofing?
Since I did it according to the classic recipe for the competition and I continue to do it, I will answer, sorry, proofing for at least 20 minutes is needed in a warm place. Moreover, if the dough is without dough.
Lerele
Antonovka, it's already late, but I will answer, I did not strain, there is a lot of yeast in the recipe, there is no need for holding. And the dough is very tasty, if you make it without sugar, you can spread them with jam
Vinokurova, nothing and not freaks, what are you slandering yourself, and most importantly, delicious.
To be honest, I'm not a pro either, I have handles and hooks
Rada-dms, it takes longer for you, but the result is good for you and for me.
Vinokurova
Rada-dms, Lerele, girls, you have a wonderful recipe .. two printed sheets of paper lay side by side ... I confess, I peeped at two
the dough turned out to be very convenient to work with, but due to the fact that I have never made puff pastry

only last weekend got caught up on a Sverdlovsk bun

or rather, she did it unsuccessfully, that's why I ended up with him ... as it seemed, forever ...
I tried ... but how the butter started to crawl out, and the dough puffed under the rolling pin! all in oil was like a first-grader in ink ...
but the rolls turned out to be tasty even without proofing !. so I don't regret anything ...
Thank you!
Antonovka
So my oil got out
Vinokurova
Antonovka, namesake,
we are not guilty !. it got lucky
Lerele
And the oil should be completely cold, then it won't go anywhere.
I even planed it on a grater, and did not cut it with a knife.
But the main thing is delicious
Vinokurova
Leru, it melted very quickly (((but in one thing you are right
Quote: Lerele
the main thing is tasty
... very much...
Marina22
Lerele Thank you very much, very, very tasty. My husband was happy as a kid, he adores them. Says tastes better than store
Here is the report Hamburg buns Franzbroetchen Franzbroetchen (Bundeslaende - Hamburg)
Lerele
Marina22, I'm getting on here, looking for some buns to make, I saw your unanswered report.
I'm sorry I didn't react right away.
Excellent buns turned out !!!

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