Add flour to a large mixing bowl or your stand mixer bowl.

In a small bowl, mix yeast and about 1 tsp. of sugar. Add about half of a cup of the warm milk and mix well.

Form a well into the flour and add yeast mixture. Stir the yeast gently while incorporating some of the flour. Cover the bowl and allow to sit for about 15 min.

Cover the yeast with some flour and add eggs, egg yolks, soft butter, salt and the warm milk.

Knead with the kneading hook attachment of your mixer for about 10 min. or by hand for about 15-20 min. until you will have a smooth, elastic but not sticky dough.

Cover the bowl and allow the dough to rise in a warm space for about 45 min. to 1.5 hours or until doubled in size.

Divide the dough into 6 equally sized pieces, place them on a floured part of your countertop and cover them with a clean kitchen towel or cling film.

1. Add the egg, sugar, corn starch and about ⅓ of the milk to a small sauce pan and whisk until the mixture is completely smooth.
2. Add the rest of the milk and mix well.
3. Cook on medium heat, while stirring consistently to a pudding like texture.
4. Mix in vanilla extract and set aside to cool completely.

1. Mix soft butter, cinnamon, and sugar until well combined.
2. Roll the dough to a rectangle.
3. Spread butter mixture evenly onto the dough.
4. Fold dough to an about two-inch wide roll.
5. Cut with a sharp knife or unwaxed dental floss into 6 to 8 1-inch thick slices.
6. Look for a large cooking spoon or other utensil with a round handle. Press the handle parallel to the cut ends into the middle of the roll. Make sure to press down firmly. This will curl the ends of the buns up and give the Franzbrötchen it´s signature look.  Be careful to don´t press completely through the dough, though!
7. Place the pastry pieces on a with parchment paper lined baking sheet.
8. Cover and allow to raise for about 15-20 min.
9. Whisk the egg with water until smooth and brush pastry with egg wash.
10. Bake for 15-20 min. in a 350°F preheated oven.
11. Brush with warm apricot jam and sprinkle with coarse sugar (optional).
12. Allow to cool completely on a cookie rack.

Chocolate Buns
1.  Add the chocolate drops in portions to distribute evenly while kneading the dough gently.
2. Divide the dough into 4 equally sized pieces.
3. Shape each piece to a smooth ball.
4. Place the pastry pieces on a with parchment paper lined baking sheet.
5. Cover and allow to raise for about 20-30 min.
6. Brush the buns gently with the egg wash.
7. Bake for 15-20 min. on 350°F preheated oven.

1. Add butter, sugar, flour and vanilla extract to a medium size bowl and kneed with fingers until all ingredients are well combined and crumble forms.
2. Divide dough into 4 equal sized pieces and shape each piece into a smooth ball.
3. Roll each ball into a ¼-inch high flat disc and place on a with parchment lined baking sheet.
4. Place ⅛th of the apple filling onto each flat and top with the crumble mixture.
5. Allow pastry pieces to proof for about 30 min.
6. Brush pastry rims with egg wash.
7. Bake for 15-20 min. in a 350°F preheated oven.
8. Allow to cool completely on a cookie rack.
9. Mix lemon juice and powdered sugar until a smooth glaze forms.
10. Drizzle generously over the pastry pieces.

Cherry Cheesecake Pastry

1. In a small bowl, mix all ingredients but the cherry filling and set aside.
2. Divide the yeast dough into 4 pieces and shape each piece into a ball.
3. Flatten each ball to an about ½-inch thick disc.
4. Use a glass or ramekin that is about ½-inch smaller than your dough disc to form an indentation. Use your finger tips to level out the indentation if necessary.
5. Place the pastry pieces on a with parchment paper lined baking sheet.
6. Fill the indentation with quark mixture.
7. Allow to rest covered for about 20-30 minutes.
8. Add about one tablespoon of cherry filling on top of the center of the yogurt mixture.
9. Brush the rim of the pastry with egg wash.
10. Bake for 15-18 min. in a 350°F preheated oven.
11. Allow to cool completely on a cookie rack and sprinkle with powdered sugar (optional).

Mini Nut Strudel

1. Whisk egg whites with sugar and a pinch of salt until foamy.
2. Slowly add the sugar while whisking on high speed until soft peaks form.
3. Add apricot jam, chopped nuts, cinnamon and fold in.
4. Roll dough out into a rectangle and divide into 4 pieces. This works best with a pizza cutter.
5. Place nut filling into the middle of the pastry.
6. Cover filling with one end of the dough and roll up.
7. Place seam down on a with parchment lined baking sheet.
8. Cover and let rest for about 10-15 min.
9. Brush with egg wash and make two small diagonal slashes into each mini-strudel.
10. Sprinkle with a few chopped nuts or almond slices.
11. Bake on 350°F for about 18-22 min. in a preheated oven.
12. Allow to cool completely on a cookie rack.
13. Sprinkle with powdered sugar. (optional)

1. Roll out dough to an about 3/16” rectangle and cut into 8 pieces.
2. Lift the corners on each piece, fold gently to the middle and press the corner down.
3. Place the pastry pieces on a with parchment paper lined baking sheet.
4. Add 1-2 tbsp. of the vanilla cream into the middle of each piece. You can do this by using just the spoon or if you would like a nicer presentation, fill the vanilla pudding into a piping bag with a large tip.
5. If using apricots from a can or jar drain the apricots in a sieve and allow all juices to drip off. If you are using fresh apricots, wash the fruit and dry them well. Cut into halves and remove pit.
6. Place an apricot half on top of the vanilla pudding of each pastry.
7. Allow pastry pieces to proof for about 15 min.
8. Whisk the egg with water until smooth and brush pastry with egg wash.
9. Bake for 20 min. in a 350°F preheated oven.
10. Brush the apricot halves with warm apricot jelly to give them a nice shine and preserve the fruit. (optional)
11. Allow to cool completely on a cookie rack.