Serves 50
Directions
- 1Knead all ingredients for the dough until a smooth dough forms.
- 2Place the dough in the refrigerator for at least 30 minutes.
- 3For the filling, stir all ingredients together to create a creamy, spreadable mixture.
- 4Divide the dough into 2 portions.
- 5On a well-floured surface, roll out one half of the dough lengthwise (20x30 cm) to a thickness of 2-3 mm.
- 6Spread half of the filling onto the rolled-out dough.
- 7Halve the dough and roll it up tightly from the long side.
- 8Repeat the process with the second half of the dough and filling.
- 9Alternately cut diagonal pieces to form small trapezoids, ensuring the narrow part is about 1 cm wide.
- 10Press down with a wooden stick at the narrow part.
- 11Press slightly into the middle with your finger.
- 12Stir together milk and syrup, then brush the Franzbrötchen with the mixture.
- 13Bake at 180 degrees Celsius top/bottom heat for 16 minutes.
Ingredients
- 250 g Mehl
- 0.5 TL Backpulver
- 80 g weiche Butter
- 50 g Zucker
- 1 Päckchen Vanillezucker
- 1 Prise Salz
- 60 ml Milch
- 1 TL Apfelessig oder Zitronensaft
- 75 g weiche Butter
- 75 g feiner brauner Zucker/Vollrohrzucker
- 1 EL Zimt
- 1 EL Milch
- 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.
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