Sweet & savory Franzbrötchen
Step 1 of 6
- 250 ml milk
- 500 g flour
- 1 cube of yeast
- 30 g sugar
- 80 g soft butter
- 1 No
- Salt
- 2 TL Zimtpulver
- 60 g soft butter
- 60 g sugar
- 50g feta cheese
- 50 g soft herb butter
- 30 g pine nuts
- Salt
- Pfeffer
- Place the flour in a mixing bowl and crumble the yeast on top. Add the remaining ingredients and mix everything with an electric mixer (using the dough hook) briefly on the lowest speed, then on the highest speed for 5 minutes until a smooth dough forms. Cover the dough with a kitchen towel and let it rest for about 30 minutes.
- Divide the dough into two equal pieces and briefly knead both pieces again on a lightly floured work surface. Roll the doughs out into two large rectangles.
- For the sweet filling, mix cinnamon, sugar, and softened butter together. Spread the mixture evenly over one of the rolled-out doughs.
- For the savory filling, spread the softened herb butter on the second rolled-out sheet of dough. Crumble the feta into small pieces, finely chop the sun-dried tomatoes, and distribute them over the dough. Finally, top with toasted pine nuts.
- Roll up both doughs from the long side and flatten them slightly. Cut the rolls into trapezoids approximately 5 cm wide. Press each piece of dough firmly lengthwise with a wooden spoon. Line two baking sheets with parchment paper and place the dough pieces on them, leaving some space between them.
- Preheat the oven to 180°C (350°F). Whisk the egg yolk and brush it onto the dough pieces. Place the first baking sheet in the oven and bake the Franzbrötchen for 15-20 minutes until golden brown. Remove and let cool. Bake the second baking sheet of Franzbrötchen in the same way.
Place the flour in a mixing bowl and crumble the yeast on top. Add the remaining ingredients and mix everything with an electric mixer (using the dough hook) briefly on the lowest speed, then on the highest speed for 5 minutes until a smooth dough forms. Cover the dough with a kitchen towel and let it rest for about 30 minutes.
Step 2 of 6
Divide the dough into two equal pieces and briefly knead both pieces again on a lightly floured work surface. Roll the doughs out into two large rectangles.
Step 3 of 6
For the sweet filling, mix cinnamon, sugar, and softened butter together. Spread the mixture evenly over one of the rolled-out doughs.
Step 4 of 6
For the savory filling, spread the softened herb butter on the second rolled-out sheet of dough. Crumble the feta into small pieces, finely chop the sun-dried tomatoes, and distribute them over the dough. Finally, top with toasted pine nuts.
Step 5 of 6
Roll up both doughs from the long side and flatten them slightly. Cut the rolls into trapezoids approximately 5 cm wide. Press each piece of dough firmly lengthwise with a wooden spoon. Line two baking sheets with parchment paper and place the dough pieces on them, leaving some space between them.
Step 6 of 6
Preheat the oven to 180°C (350°F). Whisk the egg yolk and brush it onto the dough pieces. Place the first baking sheet in the oven and bake the Franzbrötchen for 15-20 minutes until golden brown. Remove and let cool. Bake the second baking sheet of Franzbrötchen in the same way.
