Franzbrötchen von Food with Style, fertig angerichtet
Pastry

Franzbrötchen

Disse Franzbrötchen er himmelsk bløde og dufter uimodståeligt. Perfekte til alle, der elsker noget sødt!

Del
Portioner
6 stykker
Forberedelse 1 time
Bagetid 15 minutter

Ingredienser

  • Til dejen
  • Til fyldet

Fremgangsmåde

  1. 1
    Sigt melet ned i en skål og lav en fordybning i midten. Kom gæren, 1 tsp sukker og 2-3 tbsp lunken mælk i fordybningen. Rør forsigtigt rundt og lad det stå i 10 minutter, til det skummer.
  2. 2
    Tilsæt resten af mælken, sukkeret, ægget og saltet i skålen. Ælt til en smidig dej. Tilsæt det bløde smør i små klumper og ælt videre, til dejen bliver elastisk. Dæk skålen til og lad dejen hæve et lunt sted i ca. 1 time, eller til den er dobbelt så stor.
  3. 3
    Rør brun farin, kanel og blødt smør sammen i en anden skål til en smørbar remonce.
  4. 4
    Rul dejen ud på et let meldrysset bord til et rektangel på ca. 20 x 30 cm (8 x 12 inches).
  5. 5
    Fordel kanelsmørret jævnt ud over dejen.
  6. 6
    Rul dejen stramt sammen fra den lange side og skær den i stykker på ca. 5 cm ( 2 inches).
  7. 7
    Læg stykkerne med snitfladen nedad på en bageplade med bagepapir. Tryk hårdt ned midt i hvert stykke med et træspyd, så de får den klassiske Franzbrötchen-form.
  8. 8
    Dæk dem til og lad dem efterhæve i 30 minutter.
  9. 9
    Forvarm ovnen til 180°C (350°F) over-/undervarme (160°C varmluft). Bag dine Franzbrötchen i 15-18 minutter, til de er gyldenbrune.
  10. 10
    Pensl de lune Franzbrötchen med smeltet smør og lad dem køle af under et viskestykke. Drys eventuelt med kanelsukker eller flormelis.

Video

Franzbrötchen Questions

After stirring the yeast with 1 tsp sugar and 2-3 tbsp lukewarm milk in the well, let it sit for 10 minutes as the recipe directs. You should see foam or bubbles on the surface - that means the yeast is alive and the dough will rise. If the mixture stays flat and smooth after 10 minutes, discard it and start again with fresh yeast, since the whole dough depends on this step.

Yes. The recipe already starts the yeast in lukewarm milk with a little sugar, so active dry yeast works in the same amount and simply needs the full 10 minutes to foam. Fresh yeast also works - crumble it into the milk in the well and stir until dissolved. Whichever you use, keep the milk lukewarm, not hot, or you will kill the yeast.

This usually happens when the butter in the filling is too soft or the dough is rolled too loosely. Mix the brown sugar, cinnamon, and butter into a spreadable paste rather than a runny one, and spread it evenly so no thick pockets form. Roll the dough tightly from the long side, and always bake on parchment paper as the recipe says - some caramel escaping is normal and lifts right off the paper.

Yes. Knead the dough through the butter stage, then cover it and let it rise slowly in the fridge overnight instead of at room temperature. The next morning, let it come back to room temperature before rolling it into the 20 x 30 cm rectangle, otherwise the cold dough will crack and the butter filling won't spread. Then continue with shaping, the 30-minute rise, and baking as written.

Let them cool completely, then keep them in an airtight container at room temperature - the butter in both the dough and the filling keeps them tender for a couple of days. To refresh them, warm them briefly in the oven at the same 180°C (350°F) until the filling softens again. They also freeze well once cooled; thaw and reheat the same way.

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