Wild garlic Franzbrötchen

STEP BY STEP

Let's make something delicious.

1. 01

   Mix the flour, dried yeast, salt and sugar in a mixing bowl. Melt the butter in a small saucepan, then pour in the milk. The mixture should be lukewarm, not hot, so the yeast can work.

2. 02

   Add the butter and milk mixture to the flour mixture and knead with a dough hook on high speed for 4 minutes, or by hand for 7–10 minutes. Add the egg during kneading.

3. 03

   Cover the dough with a lightly dampened cloth and leave to rise in a warm place for 1 hour.

4. 04

   Meanwhile, prepare the filling. Wash the wild garlic and parsley, roughly chop and place in a food processor or a jug suitable for a hand blender. Add the feta in small pieces, along with the olive oil, sunflower seeds and a small pinch of salt and pepper. If you like, toast the sunflower seeds in a dry frying pan beforehand. Blend everything into a pesto and refrigerate until the dough has been rolled out.

5. 05

   Line a baking tray with baking parchment. Place the risen dough on 1–2 floured sheets of baking parchment, dust the dough with flour and roll out into a large, elongated rectangle. The short side should be about 30 cm wide.

6. 06

   Spread the pesto evenly over the dough, leaving a 3 cm border along one of the long sides. Roll up from the opposite long side and cut into 4 cm pieces. Using the thin end of a wooden spoon handle, press each roll flat in the direction of the cut to create the characteristic Franzbrötchen shape.

7. 07

   Place the Franzbrötchen on the baking tray, leaving some space between them. If you need more room, refrigerate the remaining pieces of dough for the next 20 minutes, until the first batch goes into the oven.

8. 08

   Brush the Franzbrötchen with milk, sprinkle with black sesame seeds and leave to rise in a warm place for another 20 minutes.

9. 09

   Meanwhile, preheat the oven to 200 °C with top and bottom heat. Then bake the wild garlic Franzbrötchen for 20 minutes.