Crispy and fluffy at the same time, very aromatic and heavenly delicious is the popular hamburger pastry. Here I show you how you can make Franzbrötchen yourself – also in vegan variant. Filled with cinnamon and caramelized sugar, this sweet classic made from plunder dough is perfect for dessert with coffee, tea or breakfast. You can find a detailed Franzbrötchen recipe with exact quantities and step-by-step instructions right below.
What are Franzbrötchen?
German Franzbrötchen are a sweet pastry made of plunder dough with the filling of cinnamon and caramelized sugar. It belongs to the specialty of Hamburg cuisine. A Franzbrötchen has a squashed or twisted shape, which it gets by pressing the dough in the middle with a thin round stick, so that in the process the sugar-cinnamon filling comes out a little from the side.
Even more delicious than from the bakery
If you ever get a craving for delicious Franzbrötchen, you don’t necessarily have to go to the bakery right away or even travel to Hamburg. With this recipe you can easily make them at home and eat them immediately, even while they are still warm. The homemade Franzbrötchen not only spread an irresistible aroma throughout your home, but taste even more delicious fresh, straight from the oven than the store-bought pastries.
Crispy on the outside, soft and fluffy on the inside
The German Franzbrötchen have a crispy top layer, which is caramelized sugar with cinnamon. On the inside, however, they taste very soft and fluffy. This makes for a delicious combination that no one is guaranteed to be able to resist. The sweet, aromatic filling and the barely sweetened, crispy fluffy plunder dough complement each other perfectly.
You can make the Franzbrötchen very easily vegan. To do this, you only need to replace two animal ingredients in the recipe with plant-based alternatives. Instead of butter, simply use vegan margarine. And instead of cow’s milk, you can use any plant milk. I used soy drink for this. But lupine, oat or almond milk work just as well.
These German Franzbrötchen are
with caramelized sugar,
also vegan possible,
easy to make with ordinary ingredients,
ideal for dessert and breakfast,
classic of Hamburg cuisine.
Franzbrötchen recipe – also vegan
The Franzbrötchen recipe is very simple and requires few ingredients. However, you should allow enough time for the rising and cooling of the dough. Here you can get a rough idea of how the making works and what you need for the recipe. The exact quantities and step-by-step instructions for making the Franzbrötchen can be found in the recipe box below.
For the yeast dough you need
lukewarm cow’s milk or for vegan Franzbrötchen plant milk,
room-warm butter or vegan margarine for the vegan version,
yeast – I had fresh yeast,
and some lemon zest.
And for the plunder dough still comes to it
cold butter or for vegan Franzbrötchen again vegan margarine.
For the filling you also need
To coat the Franzbrötchen you need
either egg yolk and some milk or a pinch of turmeric and some plant milk.
How to make Franzbrötchen: this is how it works (See the detailed recipe below.)
First, dissolve yeast and sugar in lukewarm milk, then add the rest of the ingredients and knead it into a soft dough that you let rise at room temperature for 1 hour.
Meanwhile, cut cold butter into thin sheets and put them back in the fridge while the dough is rising. Now roll out the dough into a square, spread the cold butter slabs on one half of it and fold it with the second half of the dough.
Now roll out the dough with butter to a long square, fold one of the short sides to the middle and put the second side over it. Refrigerate the dough for about 15 minutes. Repeat this step once more.
Then roll out the dough into a square, brush it lightly with water and sprinkle it with the mixture of cinnamon and sugar. Roll up the square and cut the roll into pieces. Press each piece of dough parallel to the cut surface. Spread the dough on a baking sheet and let it rise for half an hour. Then brush them with the mixture of egg yolk and milk or turmeric and plant milk and bake them at 220 °C for about 15 minutes. Done!
How to make Franzbrötchen: tips and tricks
Instead of fresh yeast, you can use dry yeast for the dough. For the recipe below you need 7 g of it.
It is important that the milk for the yeast dough is lukewarm and the remaining ingredients are at room temperature, so that the yeast dough rises quickly.
The amount of flour given in the recipe may vary. Therefore, add the flour in portions until the dough gets the right consistency. It should be very soft and somewhat sticky.
Be sure to knead the yeast dough for 7 – 8 minutes so that it becomes elastic, smooth and no longer sticky.
The butter that is incorporated into the yeast dough must be cold.
You can adjust the amount of sugar and the amount of cinnamon for the filling according to your taste.
Do not bake the Franzbrötchen longer than necessary or they may taste dry. They are ready when they are golden brown and not too dark.
Did you make Franzbrötchen according to this recipe? I look forward to hearing your results, your star rating, and your comment below here on how you liked and succeeded with the hamburger classic.
Got an appetite for more sweet pastries? Also try:
Crispy and fluffy at the same time, very aromatic and heavenly delicious is the popular Hamburger pastry. According to this recipe you can make Franzbrötchen yourself – also in vegan variant. Filled with cinnamon and caramelized sugar, this sweet classic made of plunder dough is perfect for dessert with coffee, tea or for breakfast.
250mlmilklukewarm (or vegetable milk for vegan variant)
70gbutterroom-warm (or vegan margarine for vegan variant)
zest of 1/4 organic lemon
flour for the work surface
additionally for the plunder dough
200gbuttercold (or vegan margarine for vegan variant)
for the filling
a little waterroom-warm
1egg yolkroom-warm (or 1 pinch of turmeric powder for vegan variant)
1tbspmilkroom-warm (or plant milk for vegan variant)
Preparation of the dough
Dissolve fresh yeast and sugar in lukewarm milk (or plant milk).
Add salt, lemon zest, softened butter (or vegan margarine) and flour in batches and knead into a soft, somewhat sticky dough. Then knead the dough for 7 - 8 minutes so that it becomes elastic and smooth, and let it rise covered at room temperature for 1 hour.
Cut cold butter into thin sheets and put them back in the refrigerator while the dough rises.
Roll the dough into a square about 3 mm thick.
Spread the cold butter slabs side by side on one half of the square, leaving an edge about 2 cm wide, and place the second half of the dough square on top, pressing the edge of the dough tightly on all sides.
Now carefully roll out the buttered dough to a long square about 3 mm thick, fold one of the shorter sides of the square in half on the center, and place the second short side over it. Cover and chill the dough sheet for 15 minutes.
Roll out the dough sheet again to a long square about 5 mm thick, fold one of the shorter sides of the square in half on the center and place the second short side over it. Cover and chill for another 15 minutes.
Preparation of the filling
Mix sugar and cinnamon.
Preparation of the Franzbrötchen
Dust the work surface with flour. Roll out the dough into a square about 3 mm thick, brush it lightly with water and sprinkle it with the mixture of sugar and cinnamon.
Roll up the square tightly from the long side to make a long roll.
Cut the roll into pieces about 5 cm wide and press each piece of dough firmly in the center, parallel to the cut surface, with the thin handle of a wooden spoon.
Spread the dough pieces on two baking sheets lined with baking paper, leaving a generous space between them, and let them rise at room temperature for 30 minutes (a little longer on the second baking sheet, accordingly).
Mix egg yolk with milk (or plant milk with turmeric powder).
First brush the dough pieces on the first baking sheet with the egg yolk mixture (or plant milk mixture) and bake them in a preheated oven at 220 °C top and bottom heat for about 15 minutes. Repeat the same with the dough pieces on the second baking sheet.
Instead of fresh yeast you can use dry yeast for the dough. You will then need 7 g of it for the recipe.
The amount of flour given may vary. Therefore, add the flour in portions until the dough gets the right consistency. It should be very soft and somewhat sticky.
The amount of sugar and cinnamon for the filling can be adjusted to taste.
Do not bake the Franzbrötchen longer than necessary or they may taste dry. They are done baking when they are golden brown, not too dark in color.
Note the detailed tips and tricks for making the Franzbrötchen at the top of the post.