German Franzbrötchen

Instructions

1. Prepare the dough
   In a large bowl, combine the flour, sugar, and salt. In a separate small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until foamy. Add the yeast mixture, softened butter, and egg to the flour mixture. Knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
2. Laminate the dough
   On a floured surface, roll the dough into a large rectangle about 40x30cm. Place the cold butter between two sheets of parchment paper and flatten to a 20x15cm rectangle. Place the butter in the center of the dough and fold the dough over the butter like an envelope. Roll out again to a rectangle, fold in thirds like a letter, and chill for 30 minutes. Repeat this process once more.
3. Add the filling
   Roll the dough into a rectangle about 40x30cm. Mix brown sugar and cinnamon in a bowl. Brush the dough with vanilla extract, then sprinkle the cinnamon-sugar mixture evenly across the surface, leaving a 1cm border. Roll up the dough tightly from the long edge to form a log.
4. Shape the Franzbrötchen
   Cut the log into 8-10 pieces. To create the distinctive Franzbrötchen shape, press a chopstick or the handle of a wooden spoon firmly across the middle of each piece, creating a deep indentation. Pull the ends slightly to create the characteristic shape. Place on parchment-lined baking sheets, leaving space between each roll.
5. Second rise
   Cover the shaped Franzbrötchen loosely with a clean kitchen towel and let rise for another 30-45 minutes until puffy. Meanwhile, preheat the oven to 200°C (390°F).
6. Bake to perfection
   Bake for 12-15 minutes until golden brown. Check them around 10 minutes as ovens vary. The Franzbrötchen should be beautifully caramelized where the cinnamon-sugar has melted out. Remove from the oven and allow to cool slightly before serving warm.