Friday, June 27, 2014

Franzbrötchen; the German Croissant

Franzbrotchen out of the oven
You know the Germans always make good stuff.
Here's something fresh out of the oven. German laminated dough, Franzbrötchen. I got inspired to bake this bread thanks to this great recipe.

Although this recipe starts from making the dough from scratch, I had some frozen bread dough in my freezer, so I thawed one of those loaves to use for this baking experiment of mine. Even without using fresh dough, these came out great. This is a recipe I'd use again.
I wasn't being handy with the camera, but I grabbed photos of some of the steps and the finished product.
Can you see why kids love the taste of a certain cereal?
Coating the dough with cinnamon sugar mix.
Raw dough
The bread before baking
The bread fresh out of the oven
Fresh out of the oven
Pan closeup
These things pull apart like croissants, but are much crunchier and have cinnamon sugar flavoring.
It's only a matter of time before they all are devoured.
A word of warning if you do attempt this, make sure the baking pan you use has raised sides. Otherwise, melting butter will drip off the side of the pan and can cause an oven fire.

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