Vegan “Franzbrötchen”.



  • 500g organic spelt flour
  • 1/2 sachet of dry yeast
  • pinch of salt
  • 60 ml coconut oil, melted
  • 75 g cane sugar
  • 250 ml almond milk


  • 60ml coconut oil, melted
  • 100g cane sugar
  • 2 tsp cinnamon

When you’re Bavarian there aren’t many things you’ll like in Berlin’s bakeries. But there is one thing my daughter and I like, and we eat it as often as possible (not only when christmas is near): Sweet and warm Franzbrötchen with lots of cinnamon! A few days ago I’ve tried to make some vegan Franzbrötchen myself, and it worked so good, that I want to share my recipe with you. It’s also no problem to freeze them and to crisp them up when you’re in the mood for one or two… I hope you like it as much as we do!

Combine all ingredients for the batter. Knead the batter with your hands or use your kitchen machine for around ten minutes. Allow the dough to rise for about one hour. Knead the dough well and roll it out with a rolling pin afterwards.

Mix all ingredients for the filling. Coat the dough with the filling and roll it up firmly from the longest side. Whith a sharp knife, cut it into about 10 trapezoidal pieces. Place every piece with the longest side showing towards you and, in the middle of the surface, push it down with the handle of a wooden spoon. That’s how these sweets get their typical look.

Preheat the convection oven to 160°C, top/bottom heat oven at 170/180°C. Brush the pastry with a little water and bake for around 20 minutes.

evafedeveka photography foodphotography baking vegan franzbrötchenevafedeveka photography foodphotography baking vegan franzbrötchen

Leave a Reply

Your email address will not be published. Required fields are marked *