I want to share a northern German recipe with you. It is a kind of cinnamon bun and very yummy. I couldn’t live without it.
for the dough
40 g fresh yeast (bakery’s yeast)
250 ml milk, lukewarm
70 g butter (cold enough to cut in slices)
1 pinch of salt
lemon peel shavings
for the filling
2 teaspoons cinnamon
Put the flour in a bowl and punch a hole in the middle. Crumble the yeast into that hole and sprinkle some of the sugar on top. Pour the milk over the yeast and wait up to 5 minutes until it is dissolved. Spread the soft butter, the rest of the sugar, the salt and the lemon peel on the ring of flour. Knead everything starting in the middle. Cover it and let it rise until the volume is double, ca. 30-40 minutes.
Knead the dough again and then roll it on a floured table to the size of 30 cm long and 25 cm wide.
Cut the very cold butter in thin slices, and put them on one half of the rectangle. Then fold the non-buttered part over the buttered one. Press the dough edges together and roll it to a 30 cm wide and 50 cm long rectangle. Imagine three equal parts along the length, and fold the two ends into the middle so the parts overlap, and you end up with 3 dough layers on each other. Cool it for 15 minutes. Then roll it again to a size of 80×40 cm. Spread water on it with a brush. Mix the cinnamon with the sugar and sprinkle it evenly on the dough. Roll up the dough from the long side (ie. along the width) to be a 6 cm wide roll when it flattens down. The join/link should be on the bottom. Cut the roll into 4 cm long pieces and push the middle of each piece with the handle of a wooden spoon (the handle should be round). Then it should have the form of the cooked Franzbrötchen in the picture. Put the pieces on a buttered baking tray 4 cm apart from each other, and cover it. Let them rise for 15-20 minutes. Bake it at 200°C for about 25 minutes. They should still be a bit soft.