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Franzbrötchen

Cooking Time

200 mins

Serving Suggestion

10 people

Difficulty

Allergy information

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How to make Franzbrötchen

1

Put all ingredients together in a spiral mixer.

2

Mix for 2 min in first gear and 5 min in second gear.

3

Let the dough rest for 10 min. Weigh 6.5kg dough for 2kg ST ALLERY® Revolution Pastry = 1 sheet. 

4

Laminate the dough and put ST ALLERY® Revolution Pastry in the middle. 

5

Give 3 half turns.

6

Let the dough rest for 15 min in the fridge.  

7

Roll out the dough to 2mm thick and 40cm wide. 

8

Spread a mixture from ST ALLERY® Butter Blend with cinnamon and brown sugar on the dough.

9

Brown sugar can be replaced by speculoos crumbles. Roll the dough as a Swiss roll. Cut the roll in pieces of 4cm.

10

Press in the middle with a scraper or rolling pin dipped in ST ALLERY® Butter Blend. 

11

Prove at 32°C with 80% humidity for 60 minutes.

12

Bake for 15 min in a preheated oven at 220°C traditional or 180°C confectionery. 

13

Allow to cool and decorate with Fondant or Icing.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

10kg flour
650g yeast (fresh)
10 eggs
1kg sugar
150g salt
4.7 litres water (cold 5°c)
Cinnamon
Brown sugar or speculoos crumbles
Fondant or Icing sugar

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