16 Iconic German Dishes You Must Try Before You Die

On the other side of the spectrum of countries and tastes is the franzbrötchen of northern Germany. In the sea of ​​bread that fills the country, Hamburg’s franzbrötchen stands out. For those who have never heard of this more obscure European pastry, Dark Atlas recommends imagining a crushed croissant. Here’s a good time to note that franzbrötchen are more than a little heavier than a croissant. These pastries are, by Atlas of taste, made with flour, butter, yeast and especially cinnamon and sugar. The cinnamon is really the defining feature of this pastry besides its unique shape.

The story behind the franzbrötchen, whose name roughly translates to “French roll,” is a bit murky and ranges from the mundane to the rebellious. Taste Atlas says one theory surrounding the genesis of bread is simply that of a Hamburg baker adding butter to an existing recipe for Franzbrot, or French bread. A little more daringly, the site also suggests that some believe Hamburg chefs deliberately mis-prepared orders for croissants during the French occupation of the city.

Nowadays, bread has become a staple and defining characteristic of Hamburg, although it is becoming increasingly popular throughout Germany. Slight variations to the recipe may include pumpkin seeds and chocolate. Whatever the recipe, as Taste Atlas notes, franzbrötchen makes a great coffee companion.

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