Laminated cinnamon Franzbrötchen

Soften 50 g butter. Warm the milk to lukewarm, then dissolve the yeast in it with 1 g sugar. Mix 500 g flour with the salt and 60 g sugar. Add the softened butter and yeast milk. Knead for 8 to 10 minutes, until smooth and elastic. Cover and leave to rise for about 45 minutes, until visibly puffy.

Use 20 g flour to lightly dust the worktop during folding. Roll the dough into a 30 × 25 cm rectangle. Thinly slice 200 g cold but pliable butter and cover half the dough. Fold the other half over and seal the edges. Gently roll into a long rectangle, then fold in thirds like a letter. Wrap and chill for 20 minutes. Roll and fold in thirds again, then chill for another 20 minutes.

Soften 75 g butter and mix with the brown sugar and cinnamon. Roll the dough into a 60 × 30 cm rectangle. Spread with the filling, leaving a narrow strip bare along the far long edge, and moisten that strip with the water. Roll up from the long edge and divide into 14 equal pieces. Press the centre of each piece with a round wooden spoon handle, parallel to the cut faces, to push the spirals up at the sides.

Space the pastries apart on a lined baking tray. Cover and leave to rise for about 20 minutes. Heat the conventional oven to 200 °C. Gently flatten the Franzbrötchen with your palm and bake for about 20 minutes, until golden and cooked through. Let cool slightly on the tray.