The first time u try and pronounce the name of this dessert, there are hardly any chances u may get it right. But the complexity in the name is in absolute contradiction with the procedure of making these German beauties. They are as simple as ABC.

 These are German cousin of croissants. The uniqueness in the appearance is obtained by just a simple thin stick. Enough of suspense, let us begin with the recipe.


Yield: approximately 12 pieces.


  • 2 cups (250 grams) wheat flour
  • 1/2 tablespoon instant yeast
  • 2 tablespoons fine sugar + 1/4 cup (40 grams) fine sugar
  • 1/2 tablespoon salt
  • 3/4 cup (118 ml) warm water
  • 2 tablespoons melted butter + 6 tablespoons chilled butter
  • 4 tablespoons ground cinnamon


  • Preheat oven to 375 degrees F (165 degree Celsius).
  • In a large mixing bowl, sift together wheat flour, yeast, sugar and salt. Give the mixture a quick stir and keep aside.
  • To this add the melted butter and pulse until mixture resembles bread crumbs.
  • Add milk to the above mixture and mix until a soft dough is formed.
  • In a medium sized bowl, apply oil and keep the dough wrapped with cling film.
  • Keep in warm place until doubled in volume.
  • Remove the dough from the bowl on a counter and knock it out.
  • Roll out the dough in a thin rectangle . Place slices of chilled butter in the center 1/3rd portion of the rectangle.
  • Fold left  and right 1/3 rd portion over the center 1/3 rd portion.
  • Dust the surface and roll out the dough. Fold in similar manner as before. Repeat the process a couple of times.
  • Finally roll a 1/2 inch thickness dough. Spread 1/4 cup (40 grams) fine sugar and 4 tablespoons ground cinnamon over the dough.
  • Roll the dough from one end to another into a log.
  • Cut into discs and place horizontally.  Press the center with a thin stick to get the peculiar franzboeten shape.
  • Line the baking tray and place the prepared franzboeten and bake at 375 degrees F (165 degree Celsius) for 25-30 min or until crust turns golden brown.


  • Use chilled butter between layers of dough, which results in puffy and crunchy buttery layers.


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