There is a German pastry that is half croissant and half cinnamon bun. The food is shaped like a spiral log. In order to make the food, you laminate dough as you would for croissants. You sort of roll them like cinnamon rolls too. The mix contains a lot of ingredients, one of which is 3 tablespoons of granulated sugar.
- Refrigerate between folds (and follow Luisa’s instructions) and you’ll see that you can laminate: You can! And once you do, you’ll want to make more dough and put it to other uses.
- Imagine working very hard to make yeasted puff pastry, fill it with cinnamon-sugar, and roll it into a perfect spiral log only to take your beautiful creations and smash them straight down the center with a wooden spoon, smushing them into warped buns that look like they’ve been accidentally sat on.
- So then what’s the point? Where croissants are feathery-light and more buttery than sweet, and cinnamon rolls are squishy-soft and more sweet than buttery, Franzbrötchen have the best of both.
“To make Hamburg’s beloved bun, you laminate dough as you would for croissants, sprinkle it with a filling and jelly-roll it up, as you would for cinnamon rolls, but then you squash each one, thereby accomplishing neither croissants nor cinnamon rolls.”