Sweet Cinnamon Pastry
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Sally's Blog https://sallys-blog.de/
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- Total Time
- 3hrs 25mins
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- Serves
- 16
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- Calories
- 245
Franzbrötchen, a German cinnamon pastry, are made of a fluffy yeast dough. Similar to puff pastry, the dough is folded and rolled over and over with butter - a process called laminating. This will create layer upon layer of folded butter and dough. It is then finally rolled out and sprinkled with sugar and cinnamon. The dough is then cut into pieces and pressed together again with the handle of a spoon to create the typical shape. On baking, the yeast dough rises and opens slightly due to the many layers of butter. This will make the pastry somewhat crispy on the outside, leaving them super soft and airy inside. User generated recipes have not been re-tested by Kenwood.
recipe updated Dec 14, 2023
Ingredients
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- Butter
- 80 g
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- Fresh yeast
- 14 g
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- Water
- 30 g
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- Caster sugar
- 280 g
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- Salt
- 1 teaspoon
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- Spelt flour
- 500 g
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- Milk
- 220 g
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- Lemon zest
- 1 pinch
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- Butter
- 200 g
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- Ground cinnamon
- 1 tablespoon
Tools
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Oven
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Cooking Chef XL
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Cutting board
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Medium bowl
Step preview
- Fit the Dough Tool
- Add the ingredients into the appliance bowl
- Mix until well combined and let rest – 30 minutes
- Then add the ingredients into the appliance bowl, fit the splashguard
- Knead until smooth - 8 minutes, speed 1
- Then add the ingredient into the appliance bowl while the machine is running - 2 minutes, speed 1
- Remove the Dough Tool
- Remove the dough and shape into a ball
- Grease the appliance bowl and return the dough to the bowl
- Prove – 1 hour, 30ºC speed Off
- Cut the butter into 4 thin slices and place in the freezer
- On a silicone liner, roll out the dough to form a rectangle 25x40 cm in size
- Place the butter slices on the upper half of the dough
- Fold up the lower half and make sure to seal the edges together
- Turn the dough 90 degrees and roll out to form a rectangle 30x45cm in size
- Fold the top third down to the middle and the lower third up
- Then fold the dough in the middle and chill in the fridge - 30 minutes
- Roll out the dough to form a square 50x50 cm in size and brush with water
- Add the ingredients into a medium bowl
- Mix until well combined and sprinkle on top of the dough
- Roll up the dough into a log
- Slightly stretch the log until you have a diameter of about 5 cm
- Cut the log diagonally into pieces
- With a spoon handle, press the dough down in the middle to give it it’s traditional shape
- Place the pieces of dough onto a lined baking tray, allowing enough space between them
- Chill in the fridge – 30 minutes
- Preheat the oven to 200ºC
- Bake - 25 minutes, 200ºC
- Remove from the oven and let cool slightly
- Serve warm or cold