Franzbrötchen – Sweet Cinnamon Pastry from Hamburg

Steps

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1. 1
   Prepare the first pre-dough: mix flour, milk, and a small amount of fresh yeast (or sourdough starter) together with a spoon until combined. Refrigerate for 20 hours.
   ≈3:10
2. 2
   Prepare the second pre-dough: in a small saucepan, combine milk, salt, and flour, then bring to a boil. Stir continuously for about one minute until the mixture thickens. Cool, then refrigerate for at least 4 hours (or overnight).
   ≈4:24
3. 3
   On day two, combine the chilled first and second pre-doughs with flour. Add milk, two eggs, vanilla extract, and dry yeast. Knead in a stand mixer on low speed for 5 minutes, then on medium speed for 5 minutes.
   ≈6:32
4. 4
   After kneading on low for 5 minutes, gradually add soft butter and increase the mixer to medium speed. Add sugar and continue kneading until the dough is smooth and soft.
   ≈8:01
5. 5
   If the dough is too sticky, add a small amount of flour. Return it to the bowl, cover, and refrigerate for about 30 minutes.
   ≈8:58
6. 6
   Draw a 25 × 20 cm rectangle on parchment paper. Cut cold butter into slices and arrange them within the rectangle. Cover with wax paper and use a rolling pin to roll the butter into an even layer that fills the rectangle. Refrigerate for about 30 minutes.
   ≈10:27
7. 7
   Roll out the chilled dough into a rectangle slightly larger than the butter layer, using as little flour as possible to avoid difficulty when folding. Place the butter on the dough and fold the dough edges to cover it completely.
   ≈15:06
8. 8
   Begin the folding process (Touren): fold the dough in half to create two layers of butter, then quickly roll it out and fold it into thirds to create six butter layers total. Wrap and refrigerate.
   ≈18:07
9. 9
   Roll out the chilled pastry dough into a large rectangle. Brush the surface with soft butter or water. Mix ground cinnamon and sugar together and generously sprinkle over the dough.
   ≈21:41
10. 10
    Roll up the dough tightly from the long end into a long rope. Cut into slices about 4 cm (1.5 inches) thick. Press the handle of a wooden spoon into the center of each slice to create the characteristic Franzbrötchen shape. Arrange on a baking sheet.
    ≈23:26
11. 11
    Cover the baking sheet and let the pastries rise slightly in a warm place while preheating the oven to 200°C (390°F).
    ≈27:16
12. 12
    Create steam in the oven by placing a bowl of hot water inside or spraying the oven walls with water. Bake for 20 minutes until golden brown, adding a few more minutes if needed.
    ≈27:30
13. 13
    Remove from the oven and let cool. Enjoy the warm Franzbrötchen with its soft, moist cinnamon filling.
    ≈28:27