Lemon Mohn Franzbrötchen

Lemons and poppy seeds are always a classic combo and these mohn franzbrötchen are no different! These lemon poppyseed swirled buns are the perfect yeasted breakfast pastry with a delicious lemon glaze.

Franzbrötchen can be made with two different types of dough; either a yeasted laminated dough – like croissant dough, or a thinly rolled yeasted dough without any lamination. While, the laminated dough can create a delicious flaky texture, for both ease and taste I prefer the non-laminated version!

Traditionally filled with cinnamon sugar, franzbrötchen are like a delicious cross between a cinnamon roll and danish pastry. Lemon and poppyseeds give this variation a little extra flavor and lightness.

Tips for making Mohn Franzbrötchen

• The number one most important tip is to not worry too much about what shape they become! These franzbrötchen have a mind of their own in the oven, but no matter what shape they become, they will be delicious!
• Pay close attention to the temperature/consistency of the butter that is needed in each step. Sometimes it needs to be spreadable, other times just softened, and sometimes melted.
• The dough will look very smooth and the sides of the bowl will be clean, when you are finished kneading it.
• Once the softened butter has been spread onto the dough, be gentle when rolling it out so that very little squeezes out.

Ingredients

• All Purpose Flour: Any all purpose flour will work for these! I have not yet tried any other flours with this recipe.
• Sugar: This recipe uses granulated sugar in the dough and filling as well as powdered sugar in the glaze.
• Milk: The franzbrötchen use milk as the liquid in the dough and the poppyseed filling; however, they will also work with non-dairy milks such as almond or light coconut milk.
• Butter: The butter adds moisture to the dough as well as the filling!
• Eggs: I use standard large eggs from the store
• Yeast: In this recipe, I recommend using instant yeast. However, if you are using active dry, simply bloom the yeast in the milk alone first and then proceed with the recipe.
• Mohn (poppy seeds): I recommend looking for poppy seeds in bulk rather than in the spice jars at the grocery store because the jars don’t have very much in them and are quite pricey. I find mine at a local bulk store and at a Mediterranean specialty grocery store. You can also order them through the link at the beginning of this section.
• Lemon Zest & Juice: I like lemon juice in the glaze to cut some of the sweetness and the lemon zest flavors the dough and the filling.

More Breakfast Pastries!

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Storing Mohn Franzbrötchen

These can be stored simply in an airtight container at room temperature for a few days; but, they are best if you eat them the day of! If you have leftovers, simply reheat them in the microwave for 15 seconds and voila – good as new.

How to make Franzbrötchen

Make the yeasted dough

• In the bowl of a stand mixer, combine the flour, sugar, and yeast – whisk together. Then add in the lemon zest, lukewarm milk, butter, and egg.
• Knead with the dough hook attachment on low speed for 10 – 15 minutes until a smooth ball of dough forms. Shape the dough into a ball and place in a lightly greased bowl that is at least twice the size of the dough. Cover the bowl and place somewhere warm to rest for 1 hour.

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Make the Mohn (poppyseed) Filling

• In a small sauce pot combine the poppyseeds, milk, and granulated sugar. Place over medium heat and bring it to a boil – stirring frequently. After it has reached a boil, reduce the heat to a simmer (medium low) and continue stirring occasionally until all of the liquid has been boiled off.
• Remove the pot from the heat and add in the lemon zest. Stir together and set aside until ready to use.

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Assemble & Bake the Franzbrötchen

• Preheat the oven to 350 F or 325 F if convection.
• Line two baking sheets with silicone baking mats or parchment paper.
• Once the dough has doubled in size, dump it out onto a clean surface and roll it out to 30 x 60 cm. Place the rectangle in front of you so that it is 60 cm wide and 30 cm tall. Spread the spreadable butter over the left two thirds of the dough leaving a 1/2″ border around the edges.
• Then spread, half of the poppyseed mixture over the butter rectangle. Fold the dough like a letter. Fold the right third of dough, that is bare, over the center 1/3 of the dough rectangle. Gently press down to remove any air bubbles and seal the short edges of dough.
• Fold the left third of the dough over the other 2/3 of the dough. Repeat the same process of gently pressing out the air bubbles and seal up all the edges around the rectangle.
• Turn the rectangle 90 degrees so that it is now 30 cm tall and 20 cm wide. Flour your work surface and the dough, and gently re-roll the dough into a rectangle that is 50 cm tall and 30 cm wide.
• Spread the remaining poppyseed mixture over the dough, being sure to reach all the way to the long edges. Leave a 1/2″ border at the short end furthest away from you.
• Starting at the short end closest to you, roll the dough up all the way to the other end. Place the roll in front of you seam side down. Trim off one end so that the filling is exposed; then, make marks with a knife every 4 cm until you reach the opposite end of the roll.
• Slice the roll at each 4 cm mark using a long sharp knife. To prevent squishing the roll too much, hold the sides of the roll with one hand and slice and a sawing motion with the other hand.

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Baking the Mohn Franzbrötchen

• Place each roll onto the baking sheet standing up, so that they look like wheels that could roll away. Don’t put more than 4 on a baking sheet and space the rolls out evenly.
• Flour the dowel end of a wooden spoon – or just a wooden dowel – press down in the center of the roll, lengthwise. This will (most of the time) cause the center spiral of the roll to squeeze out on each side. Press down fully with the length of the dowel so that you are almost cutting the roll into two. Gently remove the dowel. If they fall over or down press down evenly don’t worry, just do your best and they will still be delicious!
• Place the franzbrötchen somewhere warm for 30 minutes to rise.
• Bake them for 20 minutes until they are golden brown. If you are not baking with the oven set on convection, be sure to rotate and swap the baking sheets halfway through the bake.

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Lemon Glaze

• While the franzbrötchen are baking, make the lemon glaze.
• In a small bowl combine the powdered sugar and lemon juice and whisk together. The glaze should be about the consistency of maple syrup – it will thin out when brushed onto the hot pastries.
• Immediately after baking, brush or drizzle the franzbrötchen with the lemon glaze and then leave to cool for 5-10 minutes before eating.