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1
Make and Knead the Dough
15 Mins
Room temperature, ~22°C (72°F)
Stir the yeast into the warm milk and leave 5 minutes until foamy. Mix the flour, 60 g sugar and salt in a large bowl, then add the yeasty milk, the beaten egg and 40 g melted butter. Knead for 8–10 minutes until the dough is smooth, soft and slightly tacky, and it springs back when poked.
If the dough sticks badly, dust your hands with flour instead of adding flour to the bowl.
Done when: Smooth, elastic dough that springs back when poked.
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2
Let the Dough Rise
60 Mins
Warm spot, ~24°C (75°F)
Shape the dough into a ball, put it in a lightly oiled bowl, cover with a clean cloth, and leave in a warm spot for about 60 minutes until doubled in size.
A turned-off oven with the light on is a perfect warm spot.
Done when: Doubled in size; a poked dent stays instead of springing back.
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3
Roll Out and Fill
10 Mins
Room temperature, ~22°C (72°F)
Roll the dough on a lightly floured surface into a rectangle about 40 × 30 cm (16 × 12 in). Spread the 60 g softened butter evenly over the surface, then sprinkle the cinnamon mixed with 80 g sugar in an even layer right to the edges.
Spread the butter with the back of a spoon so the layer is thin and even — thick patches leak out in the oven.
Done when: Even butter layer with cinnamon sugar covering the whole rectangle.
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4
Roll Up, Cut and Press
10 Mins
Room temperature, ~22°C (72°F)
Roll the rectangle up tightly from a long side into a log, then cut it into 12 equal pieces. Lay each piece cut-side up on the lined trays, then press the middle of each piece firmly down with the handle of a wooden spoon, so the two ends fan upwards — this press is what gives the Franzbrötchen its classic shape.
Press straight down in one firm push; wiggling the handle tears the layers.
Done when: Each piece pressed in the middle with both ends fanned up like a bow.
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5
Second Rise
15 Mins
Warm spot, ~24°C (75°F)
Cover the trays loosely and leave the pastries to puff up for about 15 minutes while the oven heats to 190°C (375°F).
Do not skip this short rise — it is what keeps the baked layers light instead of dense.
Done when: Pastries visibly puffed and soft to the touch.
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6
Bake Until Golden
20 Mins
190°C (375°F)
Bake for 18–20 minutes until deep golden brown, with the cinnamon sugar bubbling at the edges. Cool on the tray for 5 minutes, then move to a rack. Eat warm, the same day they are baked.
If the tops brown too fast, lay a sheet of foil loosely over the tray for the last 5 minutes.
Done when: Deep golden brown, crisp edges, soft swirled centre.
auto_awesome Finishing Touches & Plating
Serve warm from the oven, when the cinnamon sugar is still slightly sticky and the layers pull apart in soft ribbons.
Germany
3h 30m
