Mini Franzis

Hamburg is my home base. A very lovely city that is not as hyped as other European cities (Berlin, London, Paris) and my hidden gem with loads of outside activities to do, secret spots to discover off the path, a varied culinary scene and the best about it: Some traditional Hamburgeois foods. Nothing too fancy. Simple and tasty. That`s what is Hamburg to me.

Why not take the occasion to introduce you to what Hamburg has to offer.


My number 1 is our local answer to French croissants called Franzbrötchen (Franz roll for a literal translation). Franzbrötchen are sweet cinnamon buns and in most bakeries you will find them with varieties of toppings (pumpkin seed, sunflower seed, chocolate). They are a very good accessory for your weekend breakfast table.

They look very artsy and I have not dared to bake them on my on so far. It turns out that making them is not difficult at all so I recommend that you give it a try. The more difficult part about the recipe is to get the yeast dough right. Follow those steps and I am sure you will succeed:

Ingredients (for 10-12 small rolls)

Yeast dough:

125ml milk

35g butter

250g wholewheat flour

1 teaspoon dry yeast (or 10g fresh yeast)

35g sugar

1 egg

1 pinch of salt


40g butter

40g brown sugar or honey

1.5 tablespoons cinnamon

3 tablespoons seeds (e.g. pumpkin or sunflower)

2 tablespoons milk


1) Heat up the milk to medium temperature (no boiling) in a small pot, then add the butter and let it melt, too.
2) In a bowl, combine the flour with the yeast and a pinch of salt. Mix in all other ingredients: The milk-butter-liquid, sugar and egg. Stir by hand or with a hand mixer until the dough is smooth and gooey. Put the dough aside (minimum room temperature at 18 degrees or warmer) and let it double in size. Meanwhile start preheating the oven at 180 degrees Celsius (350 degrees Fahrenheit).
3) Now comes the topping: Melt the butter and combine with the sugar, cinnamon and seeds.

4) Knead the dough once more and roll it out to a square on a dry surface sprinkled with flour. Your square should be the size of 20x60cm rectangle.

5) Apply the topping and roll the dough. Cut small, 7cm wide trapezes (picture 1).

6) Turn the trapeze on the long side and gently press a hole in the middle using a spatula or a rolling pin (picture 2+3).

7) Lay out the rolls on a baking tray leaving enough space between them so the don’t stick together while baking and brush the rolls with milk before you put them in the oven. Don’t forget to grease the baking tray or line it out with baking paper.

8) Bake for 10-12 min until golden and serve while still warm.

Picture 1:  Apply the topping on the dough and roll it. Cut small, 7cm wide trapezes.


Picture 2: Turn the trapeze on the long side


Picture 3: Press a hole in the middle using a spatula or a rolling pin


Picture 4: Leave enough space on the baking tray and brush the rolls with milk before you put them in the oven


Inspired by this German recipe:


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