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Franzbrötchen marzipan

Franzbrötchen marzipan

 

these Franzbrötchen (Literally: French sandwiches) marzipan are the version, so to speak luxury, of a classic preparation of Hamburg; halfway between a sweet bakery product and the actual pastry shop.
Usually the filling consists only of butter, sugar and cinnamon.

To the mixture can be used that for the croissants or stop at the simple dough for the braid with butter, without other processing.

Here I limited myself to using my usual dough for the braid with butter (Here the recipewhich is basically also what I usually use for my work homemade croissants (Here the recipe).
Marzipan mass is typically found at the supermarket (at least here) or in specialty stores.

The following are the quantities and instructions for the preparation of a small amount (maximum five or six) of these sandwiches.

For the version classical replace the marzipan with another ten grams of sugar.

ingredients:

dough for braid with butter (v. Note)

g

350

XNUMX/XNUMX cup salted butter

g

80

XNUMX/XNUMX cup sugar

g

40

marzipan

g

50

cinnamon

ct

2

granulated sugar to decorate

 

QB

Preparation:

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Mix, if possible with the electric whisk, the softened butter with the mass of small pieces of marzipan, the butter and the cinnamon.
Work patiently until a smooth cream is obtained.

Lay out the dough for the braid with butter, already left to rise, on a floured surface and obtain a fairly regular rectangle a little less than fifty centimeters long and half as wide.

If you want to increase the doses, the dough will have to increase in width but never in length.

Using a spatula, spread the cream over the entire surface of the pastry in a regular layer.

At this point, roll the dough tightly enough on itself, lengthwise and then cut it, depending on the size and quantity of sandwiches you want, from four to six parts.

Place the rolls on a plate covered with parchment paper and, using the handle of a wooden spoon or the edge of a lath, press each single sandwich in half lengthwise (at the ends will remain clearly visible the design of the spiral).
Cover with a cloth and let rise for at least half an hour away from drafts and cold.

Begin to heat the oven (static) to 190 °.
When the rolls are well grown, sprinkle them with sugar and bake them for 20 '- 25' (depending on the oven).

Remove them well golden and let them cool on a wire rack.

They are excellent both lukewarm and cold.

ADVICES AND NOTES:

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  • ATTENTION: as different preparations of Nordeuropa, this too is cloyingly and extremely sweet: if you do not like these tastes, renounce or reduce the doses of sugar and marzipan. The same goes for cinnamon, not everyone loves it in this quantity ...
  • The doses indicated above are for the minimum quantity; increase them proportionally according to the quantity of sandwiches desired.
  • For a more gentle preparation, Use the dough for the croissant