Aromatic Franzbrötchen with sugar, cinnamon and vanilla
Ingredients
Yeast dough
- 50g butter
- 120ml milk
- 1½ tsp dry yeast
- 2 tbsp sugar
- 1 egg
- 1 tsp vanilla extract
- 1 pinch salt
- 280g flour
Filling and topping
- 70g butter , soft
- 1½ tbsp cinnamon
- 100 g sugar
- 1 egg
Utensils
- bowl
- whisk
- towel
- rolling pin
- baking sheet
- fork
Instructions
- Pour the warm milk into a bowl and melt the butter.
- Add the yeast and sugar and mix well.
- Add the egg, vanilla extract and salt and mix with a whisk until smooth.
- Add the flour gradually add to the liquid ingredients.
- Knead to form a soft, slightly sticky dough.
- Roll into a ball and place in a bowl.
- Cover with a towel and leave to rise in a warm place for an hour.
- For the filling: mix together softened butter, cinnamon and sugar with a whisk.
- Roll out the dough into a 4-5 mm thick rectangular layer.
- Spread evenly with cinnamon butter.
- Then roll into a tight roll and into small, trapezoidal ones Cut into slices.
- Line the baking tray with baking paper.
- Place the French rolls on top and press in the middle with a chopstick or the handle of a wooden spoon.
- Leave to stand in a warm place for 20-30 minutes.
- Preheat the oven to 175°C .
- egg with a fork gla tt stir.
- Spread over the rolls and place in the oven.
- Bake the pastry for about 15-20 minutes until golden.
- Serve the French rolls with tea or coffee.
