Franzbrötchen

Instructions

1. In a mixing bowl, dissolve the yeast in the lukewarm milk, then add the flour, sugar and salt.
2. Knead for 5 minutes, add the soft butter and knead for another 5 minutes until you have a smooth, elastic dough.
3. Cover and let rise for 1 hour at room temperature, until doubled in size.
4. Roll the dough into a rectangle about 40 x 30 cm and spread over it the butter for the layering, mixed with the cinnamon, brown sugar and vanilla.
5. Roll the dough up along the long side, then cut it into 4 cm pieces.
6. Flatten each piece by hand, then make a cut in the centre to form a small flattened bun.
7. Place them on a tray, cover and let rise for 30 minutes.
8. Brush with beaten egg and bake at 200 °C for 12 to 15 minutes, until nicely golden.