Franzbrötchen Plätzchen 2.0

Serves 50
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Directions

  1. 1Knead all ingredients for the dough until a smooth dough forms.
  2. 2Knead all ingredients for the dough until a smooth dough forms.
  3. 3Knead all ingredients for the dough until a smooth dough forms.
  4. 4Place the dough in the refrigerator for at least 30 minutes.
  5. 5Place the dough in the refrigerator for at least 30 minutes.
  6. 6Place the dough in the refrigerator for at least 30 minutes.
  7. 7For the filling, stir all ingredients together to create a creamy, spreadable mixture.
  8. 8For the filling, stir all ingredients together to create a creamy, spreadable mixture.
  9. 9For the filling, stir all ingredients together to create a creamy, spreadable mixture.
  10. 10Divide the dough into 2 portions.
  11. 11Divide the dough into 2 portions.
  12. 12Divide the dough into 2 portions.
  13. 13On a well-floured surface, roll out one half of the dough lengthwise (20x30 cm) to a thickness of 2-3 mm.
  14. 14On a well-floured surface, roll out one half of the dough lengthwise (20x30 cm) to a thickness of 2-3 mm.
  15. 15On a well-floured surface, roll out one half of the dough lengthwise (20x30 cm) to a thickness of 2-3 mm.
  16. 16Spread half of the filling onto the rolled-out dough.
  17. 17Spread half of the filling onto the rolled-out dough.
  18. 18Spread half of the filling onto the rolled-out dough.
  19. 19Halve the dough and roll it up tightly from the long side.
  20. 20Halve the dough and roll it up tightly from the long side.
  21. 21Halve the dough and roll it up tightly from the long side.
  22. 22Repeat the process with the second half of the dough and filling.
  23. 23Repeat the process with the second half of the dough and filling.
  24. 24Repeat the process with the second half of the dough and filling.
  25. 25Alternately cut diagonal pieces to form small trapezoids, ensuring the narrow part is about 1 cm wide.
  26. 26Alternately cut diagonal pieces to form small trapezoids, ensuring the narrow part is about 1 cm wide.
  27. 27Alternately cut diagonal pieces to form small trapezoids, ensuring the narrow part is about 1 cm wide.
  28. 28Press down with a wooden stick at the narrow part.
  29. 29Press down with a wooden stick at the narrow part.
  30. 30Press down with a wooden stick at the narrow part.
  31. 31Press slightly into the middle with your finger.
  32. 32Press slightly into the middle with your finger.
  33. 33Press slightly into the middle with your finger.
  34. 34Stir together milk and syrup, then brush the Franzbrötchen with the mixture.
  35. 35Stir together milk and syrup, then brush the Franzbrötchen with the mixture.
  36. 36Stir together milk and syrup, then brush the Franzbrötchen with the mixture.
  37. 37Bake at 180 degrees Celsius top/bottom heat for 16 minutes.
  38. 38Bake at 180 degrees Celsius top/bottom heat for 16 minutes.
  39. 39Bake at 180 degrees Celsius top/bottom heat for 16 minutes.

Ingredients

  • 250 g Mehl
  • 250 g Mehl
  • 250 g Mehl
  • 0.5 TL Backpulver
  • 0.5 TL Backpulver
  • 0.5 TL Backpulver
  • 80 g weiche Butter
  • 80 g weiche Butter
  • 80 g weiche Butter
  • 50 g Zucker
  • 50 g Zucker
  • 50 g Zucker
  • 1 Päckchen Vanillezucker
  • 1 Päckchen Vanillezucker
  • 1 Päckchen Vanillezucker
  • 1 Prise Salz
  • 1 Prise Salz
  • 1 Prise Salz
  • 60 ml Milch
  • 60 ml Milch
  • 60 ml Milch
  • 1 TL Apfelessig oder Zitronensaft
  • 1 TL Apfelessig oder Zitronensaft
  • 1 TL Apfelessig oder Zitronensaft
  • 75 g weiche Butter
  • 75 g weiche Butter
  • 75 g weiche Butter
  • 75 g feiner brauner Zucker/Vollrohrzucker
  • 75 g feiner brauner Zucker/Vollrohrzucker
  • 75 g feiner brauner Zucker/Vollrohrzucker
  • 1 EL Zimt
  • 1 EL Zimt
  • 1 EL Zimt
  • 1 EL Milch
  • 1 EL Milch
  • 1 EL Milch
  • 1 EL Ahornsirup
  • 1 EL Ahornsirup
  • 1 EL Ahornsirup

Tips

  • When using normal butter, add 1-2 EL more milk.
  • Ensure the butter for the dough is truly soft (room temperature).
  • If the filling is too liquid, cool it again.