Delicious German Franzbrötchen |

Back in 2010, I had a friend who traveled to Germany and across the Atlantic, and on one stop, she bought me a delicious German Franzbrötchen. At that time, I was a little skeptical of the product. It sounded like a weird combination of bread and cake, and I could not imagine what it would taste like. I had never had a Franzbrötchen in my life. So, I gave it a shot. I broke one open and waited for the food to hit my tongue. And as soon as it did, I was amazed to find a lovely combination of flavors: sweet, salty, light, and moist. It was just like living in a bakery, without the hassle of eating bread. It

Let’s make this as easy as possible! You’ll need: A good knife (can’t go wrong with a chef’s knife) and a rolling pin. Okay, let’s get started!

I was born and raised in Germany and have to admit that I grew up with an unhealthy love for “Franzbrötchen”, a type of bread that’s very popular in Germany. They are essentially a large Liebestolle (heart shaped) bun made of flour, water and yeast. They are usually filled with jam, butter, marmalade or some other spread. For me they are the perfect comfort food, and I can’t even imagine living without them!

German Franzbrötchen Have Arrived! Move Over Cinnamon Rolls!

Looking for a twist on the traditional cinnamon roll recipe? You must try the German Franzbrötchen!

This light and doughy sweet roll is bursting with cinnamon and sugar, and the appealing pattern looks wonderful on any dessert dish!

Best of all, this Franzbrötchen recipe uses just a few basic ingredients and is very simple to prepare. This means you may prepare them for yourself, your family, or your dinner guests at home!

Delicious German Franzbrötchen are ready to eat!

The Franzbrötchen originated in Hamburg, Germany’s northernmost city.

Franzbrötchen – or Franzbrotchen, as they are frequently spelled in English – may now be found at bakeries all across the country.

To be honest, they look and taste like a cinnamon bun. Franzbrötchen, on the other hand, have a totally different and distinct form. The distinctive shape is formed during the baking process, and it’s simple to accomplish!

On any dessert plate, German Franzbrötchen look fantastic.

Step-by-Step Instructions for Making German Franzbrötchen

You may follow our recipe card below to make German Franzbrötchen at home. They’re not difficult to manufacture.

We’ve also included some recipe process pictures to show you precisely what you should be doing at each step!

Heat the butter and milk together…

To begin, melt the butter and milk together in a saucepan on the stove or in the microwave.

If you’re using the microwave, be sure to take the bowl out after 10-20 seconds and stir the contents well. If you don’t, the butter will take a long time to melt.

The milk and butter have melted together…

Place the butter in a large mixing bowl after it has completely melted.

Allow the mixture to cool for a few minutes before proceeding to the following step if it is extremely heated or hot.

Combine the yeast and sugar in a mixing bowl.

The yeast and sugar should now be added to the lukewarm mixture.

Incorporate the yeast into the mixture by whisking it in.

In a separate bowl, whisk together the yeast and sugar until the yeast is completely dissolved.

Combine the vanilla essence, egg, and salt in a mixing bowl.

In a separate bowl, mix together the vanilla extract, egg, and salt.

Everything has been whirled together…

Set your whisk aside after whisking everything together and turn to your electric mixer with spiral dough hooks. Slowly, in tiny increments, add the flour.

It takes 30-60 minutes for the dough ball to rise.

Mix for about 5 minutes, or until the dough forms a ball and no longer sticks to the bowl’s sides. It should be a little sticky, but not too moist.

Allow the dough to rise for 30-60 minutes in a warm, draft-free area, covered with a dishtowel or lid. The shorter time the dough takes to rise, the warmer the location.

Combine the cinnamon, butter, and sugar in a mixing bowl.

Meanwhile, make the filling by combining cinnamon, sugar, and butter with your electric mixer’s regular dough hooks.

Help sure to use soft butter, since this will make spreading the filling onto the bread simpler afterwards.

The dough should have grown in bulk significantly.

When you check on the dough ball, it should have grown in size significantly. Allow it to sit for a few minutes longer if it hasn’t already.

Dust a flat surface with flour and use a rolling pin to thinly spread out the dough into a rectangle. The long edge of 10 Franzbrötchen should be about 18 inches long.

On top of the dough, spread the filling.

Using a spoon or spatula, evenly distribute the cinnamon-sugar-butter filling on top of the dough. Make careful you don’t tear the dough by being too rough with it.

Form a long sausage out of the dough.

Begin rolling the dough from one of the long sides in a tight sausage shape. Remove the crooked ends.

Trapezoids should be cut out of the dough.

The dough should be cut into trapezoids with a 1 inch broad short edge.

You don’t have to measure everything exactly, but attempt to create the pieces as evenly as possible so that the Franzbrötchen are ready at the same time.

The broad end should be at the bottom.

Place the dough pieces on a parchment paper-lined baking sheet. The broad edge should be on the bottom.

Squish the center of the Franzbrötchen with the handle of a wooden spoon.

Press down in the center of the dough with the handle of a wooden spoon.

It’s possible that you’ll have to repeat the process a few times to get the dough to remain in place. This is how the Franzbrötchen get their distinctive form.

Allow another 20 minutes for the buns to rest. Meanwhile, make the egg wash by whisking one tiny egg with a fork in a small basin until it is uniform in color. Preheat the oven to 350 degrees Fahrenheit as well.

Brush the egg wash on the Franzbrötchen.

Brush the buns with the egg wash once the 20 minutes are up. Make sure there’s just a thin layer of egg – you don’t want it to be too thick.

Preheat the oven to 350°F and bake the buns for 15 minutes, or until golden brown.

Take a look at those beautiful swirls!

Place the Franzbrötchen on a cooling rack after removing them from the oven.

Storage Suggestions

Fresh Franzbrötchen have the finest flavor. They may, however, be stored in a container with a cover for up to two days.

When you’re ready to eat them the next day, pop them in the microwave for a few seconds.

Enjoy our recipe for Franzbrötchen!

Recipes that are similar

Here are some more dessert recipes you may like if you liked this sweet treat dish!

• Rote Grütze is a red berry dish from Germany and Denmark that may be served simple or with vanilla sauce.
• Nussecken are German “nut corners” with a chocolate-dipped tip!
• Mohnnudeln — sweet potato noodles with poppy seeds from Austria.

Ingredients

The Dough

• 1/2 gallon of milk
• 1 tablespoon of butter
• 1 1/2 tablespoons yeast (dry)
• 2 tbsp. sugar (granulated)
• 1 egg, medium size
• 1 teaspoon extract de vanille
• a grain of salt
• 2 cups all-purpose flour

The Stuffing

• 1/3 cup softened butter
• cinnamon (1 1/2 tbsp)
• 1/2 cup sugar (granulated)

The Egg Rinse

Instructions

1. In a saucepan on the stovetop or in the microwave, heat the milk and butter until the butter has melted. The mixture should be warm to the touch, but not heated or boiling. If the mixture is excessively hot, wait a few minutes before proceeding; otherwise, the yeast in the following stage may be harmed. Transfer the liquid to a large mixing bowl and whisk in the yeast and sugar until the yeast is completely dissolved.
2. In a separate bowl, whisk together the egg, vanilla essence, and salt. Slowly add the flour in tiny increments and mix with the spiral dough hooks of your mixer for about 5 minutes, or until the dough forms a ball and no longer sticks to the edge of the bowl. It should be somewhat sticky, but not wet. If it’s overly wet, a pinch of flour may be added.
3. Cover the dough in the bowl with a dishtowel and set it aside in a warm, draft-free location until it has doubled in size (approximately 30-60 minutes).
4. Meanwhile, make the filling by combining butter, cinnamon, and sugar in a medium-sized mixing dish using your electric mixer’s regular beaters. It is critical that the butter be soft.
5. After the dough has risen, dust a flat surface with flour and roll the dough out thinly into a rectangle. The long side should be around 18 inches long if you wish to create 10 Franzbrötchen. Using a spatula or a spoon, evenly distribute the cinnamon sugar filling on top of the dough. To avoid inadvertently ripping the dough, be careful and patient when doing this step.
6. Start rolling the dough from one of the long sides until it becomes a tight sausage after the rectangle has been filled. Cut the dough into trapezoid pieces about 1 inch wide on the short edge, then cut off the uneven ends. Place the dough on a baking sheet, long trapezoid side down, with the long trapezoid side at the bottom. Press down in the center of the dough with the handle of a wooden spoon. This is how the Franzbrötchen get their distinctive form. Allow another 20 minutes for the dough to rest.
7. Meanwhile, preheat the oven to 350 degrees Fahrenheit and make the egg wash by whisking one egg with a fork in a small basin until it is uniformly colored.
8. After the 20 minutes have passed, brush the Franzbrötchen with the egg wash and bake for another 15 minutes. Your cook time may vary somewhat due to the differences in each oven. The Franzbrötchen should have a beautiful brown color to them.
9. Remove them from the oven and put them on a cooling rack until completely cool. Enjoy!

Notes

• If you’re using the microwave to heat the butter and milk, be sure to remove the bowl after 10-20 seconds and give the mixture a thorough stir.
• Make sure the yeast isn’t whisked into extremely hot or warm milk. As a consequence, the yeast may be harmed, and your dough may not rise at all.
• Check to see whether your yeast has expired, since using outdated yeast may prevent the bread from rising.
• Fresh Franzbrötchen are ideal, although they may be kept for a few days in an airtight container. You may warm them up in the microwave for a few seconds before eating them.

Information about nutrition:

Approximately 10 servings 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 259 calories 12 g total fat 7g Saturated Fat 0g trans fat 4 g of unsaturated fat 60 milligrams of cholesterol Sodium: 117 milligrams 34 g carbohydrate 2 g fiber 13 g sugar 5 g protein

An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.

How did this recipe turn out for you?

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The f is for Franzbrötchen, the b is for Brötchen, the r is for Rösti, the t is for Toast, and the o is for open-face sandwich. What do all of these words mean? Well, they have a common root—Franz—which can be used for a number of different dishes. This bread-like treat is popular in Germany, Switzerland, Austria, and Liechtenstein, where it is often served with both meat and cheese.. Read more about german sweet rolls and let us know what you think.