How to make Franzbrötchen
Put all ingredients together in a spiral mixer.
Mix for 2 min in first gear and 5 min in second gear.
Let the dough rest for 10 min. Weigh 6.5kg dough for 2kg ST ALLERY® Revolution Pastry = 1 sheet.
Laminate the dough and put ST ALLERY® Revolution Pastry in the middle.
Give 3 half turns.
Let the dough rest for 15 min in the fridge.
Roll out the dough to 2mm thick and 40cm wide.
Spread a mixture from ST ALLERY® Butter Blend with cinnamon and brown sugar on the dough.
Brown sugar can be replaced by speculoos crumbles. Roll the dough as a Swiss roll. Cut the roll in pieces of 4cm.
Press in the middle with a scraper or rolling pin dipped in ST ALLERY® Butter Blend.
Prove at 32°C with 80% humidity for 60 minutes.
Bake for 15 min in a preheated oven at 220°C traditional or 180°C confectionery.
Allow to cool and decorate with Fondant or Icing.
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