Franzbrötchen

Step 1: Knead the 1 ⅛ lb plain flour, ¼ oz dried yeast, 1 ¾ oz sugar, 1 tsp salt, 1 cup cold milk, 1 egg and 1 ⅜ oz soft butter for 6 minutes into a smooth dough. Flatten into a rectangle, wrap and chill for 1 hour.

Step 2: Beat the 7 oz cold butter between baking paper with a rolling pin into a 15 × 20 cm sheet; it should be cold but bendy.

Step 3: Roll the dough to 20 × 40 cm, lay the butter on one half and fold the other half over, sealing the edges.

Step 4: Roll out to 20 × 50 cm and fold in three like a letter. Wrap and chill for 30 minutes. Repeat the roll and fold twice more, chilling each time.

Step 5: Mix the 4 oz soft brown sugar and 1 tbsp ground cinnamon. Roll the dough to 40 × 50 cm, brush with the 1 oz melted butter and scatter evenly with the cinnamon sugar.

Step 6: Roll up tightly from the long side. Cut into 12 pieces about 4 cm wide, slightly wider at the base, like a trapezium.

Step 7: Put them on lined trays with the wide side down. Press a wooden spoon handle firmly across the middle of each, parallel to the cut sides, until the spirals bulge out on both sides. Rise for 45 minutes until puffy.

Step 8: Bake at 400°F (350°F fan) for 18–20 minutes until deep golden with dark caramel at the edges and the bases sound crisp when tapped. Cool on the tray for 5 minutes so the caramel sets.