Hamburg cinnamon pastries (Franzbrötchen)

1. Dissolve the yeast and sugar in the lukewarm milk, then knead with the flour, egg, soft butter and salt to a smooth dough; wrap in cling film and chill for 1 hour.

2. Roll the cold butter for laminating between two sheets of baking paper into a square of about 15x15 cm and chill it too.

3. Roll the dough to 30x30 cm, place the butter slab in the middle, fold the corners over it, then roll it out into a long strip and fold it in thirds; repeat twice more, chilling for 20 minutes in between.

4. Roll the dough into a 40x30 cm rectangle, brush with melted butter, sprinkle with the cinnamon brown sugar and roll up tightly from the long side.

5. Cut the roll into 12 pieces and press the handle of a wooden spoon deeply into the middle of each so the ends fan out; let rise on a lined tray for 30 minutes.

6. Bake in an oven preheated to 200 °C for 15-18 minutes until golden.

Tip: In a hurry? You can use shop-bought puff pastry, though laminated yeast dough is the real thing.