Franzbrötchen
A Franzbrötchen is a sweet pastry made of puff pastry filled with sugar and cinnamon. Is a modification of the screw.
The pastry dough is rolled thin and sprinkled with sugar and cinnamon mixture. The dough is rolled up like a scroll and portioned pieces in four to five centimeters. The typical form is effected by pressing with a circular timber in the center of the dough piece. Thus the interior of the roll comes out sideways. When baking the sugar - cinnamon mixture caramelizes on the surface and determines the characteristic flavor of Franz bun.
In variations, there are Franzbrötchen both with sweet topping, such as sprinkles, chocolate or marzipan as well with savory toppings such as ham, cheese, or pumpkin seeds. A similar pastry is the cinnamon bun.
History
The name is either a throwback to the French model, the croissant, which is also made of puff pastry and in Hamburg by the troops of Napoleon in its occupation of Hamburg (1806-1814) was known. According to another tradition, it was at that time an elongated Franz bread (also Franzbroot, Franschbroot, plural Franzbreud, Franschbreud ), which was similar to the baguette. A hamburger baker should then you are frying in a pan with fat such Franz bread. This allegedly caused the current Franzbrötchen.
Dissemination
The Franzbrötchen is a specialty of Hamburg food, and has served in many families but a permanent place at the Hamburg breakfast table is also for coffee and cake. The distribution was originally limited to the large region of Hamburg. Since the beginning of the 21st century Franzbrötchen are documented in various versions in other cities in Germany.