Franzbrötchen u slobodnom prevodu znači "Francuski hlepčići". U stvari, to je Nemačka varijanta kroasana zanimljivog oblika, sa krckavom koricom od karamelizovanog šećera, zamirisana cimetom. Vremenom, nastale su varijante filovane čokoladom, marcipanom, slane...
Rastopiti 40g svežeg kvasca u 400ml mlakog mleka. Odmeriti 850g brašna. U veću vanglu izručiti 2/3 od ukupne količine brašna, napraviti udubljenje i dodati kvasac sa mlekom, 100g šećera, 2 jaja, 12g soli, 100g otopljenog putera (ili 6 kašika ulja). Umesiti glatko testo. U toku mešenja dodavati po malo brašna (preostala trećina odmerene količine) tako da se dobije glatko, srednje meko testo koje se odvaja od ruku i zidova posude. Testo pokriti vlažnom krpom i ostaviti na toplom mestu da naraste (udvostruči se zapremina).
Kada je testo naraslo, treba ga lagano premesiti, izručiti na površinu posutu brašnom i podeliti na dva dela. Radnu površinu posuti brašnom. Razvući jufku u približno pravougaoni oblik, tako da testo bude debljine oko 0.5cm. Premazati je sa 75g penasto umućenog putera. Pomešati 100-130g šećera sa oko 10g cimeta i posuti preko putera. Srolati u rolat debljine 4-5cm. Seći "puževe" širine 3-4cm. U zavisnosti od veličine, bude ih 10-15 komada. Drškom varjače pritisnuti testo po sredini svakog puža, tako da se "rascveta" sa strane i formira karakterističan oblik koji podseća na kroasane.
Najčešće od pola testa napravim slatko, a od pola slano pecivo. Za slanu varijantu treba razvući drugu jufku u približno pravougaoni oblik, da testo bude debljine oko 0.5cm. Premazati je sa 75g penasto umućenog putera. Uz širu ivicu testa poređati prašku šunku, preko šunke poređati listiće nekog mekšeg kačkavalja (trapist ili gauda). Po celoj kori pobacati još malo kačkavalja. Srolati u rolat debljine 4-5cm. Seći "puževe" širine 4-5cm. Drškom varjače pritisnuti testo po sredini svakog puža, tako da se "rascveta" sa strane i formira karakterističan oblik koji podseća na kroasane.
Pecivo ređati u pleh obložen papirom za pečenje, ostaviti da odmori u plehu dvadesetak minuta. Peći u rerni zagrejanoj na 200°C. Poslužiti tople uz mleko, čaj, kafu, jogurt... Ako ih ušuškate krpom čim se prohlade, biće sveži i sutradan za doručak.
Sastojci: testo - 40g svežeg kvasca, 400ml mleka, 850g brašna+još malo za posipanje, 100g šećera, 2 jaja, 12g soli, 100g otopljenog putera (ili 6 kašika ulja); fil (slatki) - 75g putera, 100-130g šećera, 10g cimeta; fil (slani) - 75g putera, oko 150g praške šunke, oko 150g mekšeg kačkavalja (trapist, gauda...).
Franzbrötchen "Little French Breads"
Franzbrötchen means “Little French Breads”. It is a German version of croissants, with the crispy crust of caramelized sugar and cinnamon. Some contemporary versions might include other fillings like chocolate, marzipan, even the salty ones...
Pour 40g of fresh yeast in a 400ml lukewarm milk and let it melt a bit. Measure out 850g of all purpose flour. In a large bowl put 2/3 of the total amount of flour, make a hole in the middle, add yeast and milk, 100g sugar, 2 eggs, 12g salt, 100g melted butter (or 6 tablespoons of oil). Knead a smooth, medium-soft dough by adding a bit of the remaining third of the flour. Cover the dough with a damp tea towel and let it rise until doubled in size.
When the dough is ready, press it to deflate, take it onto a floured surface and divide in two. Roll the dough out to an almost rectangular shape so that the dough is about 0.5cm thick. Spread 75g of butter (at room temperature) over the dough. Mix the 100-130g of caster sugar with about 10g of cinnamon and sprinkle over the butter. Roll the dough up tightly. Cut the log into 3-4cm wide pieces. Press the floured handle of a wooden spoon firmly into the top of each piece, all the way down to the counter, so that the spiralled sides flare out on either side of the handle to form nice croissant-like shape.
It is good to make half of the pastry with sweet filling and half with ham and cheese filling. For salty variation roll the dough out to an almost rectangular shape so that the dough is about 0.5cm thick. Spread 75g of butter (at room temperature)over the dough. Along the longer edge put the ham and slices of gouda cheese. You can put some extra cheese over the entire dough surface. Roll the dough up tightly. Cut the log into 3-4cm wide pieces. Press the floured handle of a wooden spoon firmly into the top of each piece, all the way down to the counter, so that the spiralled sides flare out on either side of the handle to form nice croissant-like shape.
Transfer each piece to the baking sheet lined with baking paper and let sit at room temperature for 20 minutes, or until puffy and slightly risen. Bake in preheated oven at 200°C, until brown. Serve warm with milk, tea, coffee, yogurt... The Franzbrötchen would be fine the next day, if you cover them with clean tea towel as soon as they cool a bit.
Ingredients: for the dough - 40g fresh yeast, 400ml milk, 850g flour+more for dusting, 100g sugar, 2 eggs, 12g salt, 100g butter (or 6 tablespoons of oil), for the sweet filling - 75g butter, 100-130g sugar, 10g cinnamon; for the salty filling - 75g butter, about 150g ham, about 150g gouda cheese.
