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Franzbrötchen recipe (also vegan) – how to make make hamburger classic

Franzbrötchen (also vegan)

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.
Course Breakfast, Dessert
Cuisine German
Prep Time 50 minutes
Cook Time 15 minutes
Dough rising and chilling time 2 hours
Servings 10 buns


for the dough

  • 250 ml milk lukewarm (or vegetable milk for vegan variant)
  • 70 g butter room-warm (or vegan margarine for vegan variant)
  • 70 g sugar
  • approx. 500 g flour
  • 21 g fresh yeast
  • 1 tsp salt
  • zest of 1/4 organic lemon
  • flour for the work surface

additionally for the plunder dough

  • 200 g butter cold (or vegan margarine for vegan variant)

for the filling

  • 180 g sugar
  • 1 tbsp cinnamon
  • a little water room-warm

for coating

  • 1 egg yolk room-warm (or 1 pinch of turmeric powder for vegan variant)
  • 1 tbsp milk room-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.