HAMBURG i rolnice
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Najpoznatije mesto za klasičnu verziju je „Konditorei Lindtner“, porodična poslastičarnica koja i dalje drži tradicionalnu recepturu The most famous place offering the classic version of these rolls is Konditorei Lindtner, a family-run patisserie that preserves the traditional recipe
HAMBURG & ROLLS
Francbruthen je omiljeno slatko pecivo iz Hamburga, bogato puterom, cimetom i šećerom, spljoštenog, uvi- jenog izgleda. Ovaj slatkiš se najčešće jede za doručak u severnoj Nemačkoj, ali ima i bogatu istorijsku priču. Kažu da je poreklo francbruthena (bukvalno „francu- ska rolnica“) povezano sa Napoleonovom okupacijom Hamburga između 1806. i 1814. Francuski vojnici su za- htevali da lokalni pekari proizvode kroasane francuskog tipa, ali Nemci nisu bili vešti sa laganim, prozračnim pe- civima, pa su uzeli testo, dodali gomilu putera i cimet i ispekli ga u novu kreaciju. Bio je to kroasan nemačkog ti- pa koji se digao protiv francuskog zahteva. Za razliku od tradicionalne, pufnaste kifle sa cimetom, tradicionalni francbruthen je primetno ravan. Da bi se to postiglo, testo se razvalja sa slojevima putera, cime- ta i šećera, uvije se u cilindar, seče na komade, a zatim pritiska u sredini dugim, uskim alatom. Rezultat je kara-
Franzbrötchen is a beloved sweet pastry from Hamburg that’s ri- ch in butter, cinnamon and sugar, and has a flattened, curled appearance like a cinnamon roll. This sweet speciality is most of- ten eaten for breakfast in northern Germany, while it also has a rich history. The origin of the Franzbrötchen (literally meaning “French roll”) is said to be linked to Napoleon’s occupation of Hamburg between 1806 and 1814. French soldiers demanded that local bakers make French-style croissants, but the Germans weren’t adept at making light, airy pastries, so they took pa- stry, added oodles of butter and cinnamon, then baked it to ma- ke a new creation. It was a German-style “stuffed” croissant that emerged to meet the French demand. Unlike a traditional, puffy cinnamon roll, the traditional Franzbrötc- hen is visibly flattened. In order to achieve this, the pastry is arran- ged with layers of butter, cinnamon and sugar, then rolled to form a cylinder, sliced into pieces, then pressed in the centre with a long, narrow tool like the handle of a wooden spoon. The result
melizovana, lepljiva, puterasta unu- trašnjost. Iako ih možete pronaći u Berlinu, ovaj desert je snažno pove- zan sa Hamburgom, što ga čini pra- vim specijalitetom severa. Pored francbruthena, Hamburg ima i stariju slatku tradiciju: „rote grüt- ze“, desert od crvenog voća i gu- stog sosa, koji se služi sa vanila kre- mom. Nastao je u regionima gde je voće bilo osnovni sezonski luksuz, pa se sve što se moglo sačuvati pretvara- lo u desert.
is a caramelised, sticky, buttery fill. Altho- ugh you can find them in Berlin, this sweet is strongly associated with Hamburg and the surrounding region, making it a true “Nort- hern” speciality. Apart from Franzbrötchen, Hamburg also has an older sweet tradition: rote grütze, a dessert made with red berries and a thick sauce, served with vanilla custard. It origi- nated in Germany’s northern regions, whe- re berry fruits were a basic seasonal luxury that prompted locals to turn everything that could be preserved into a dessert.
Sweet dilemmas » Slatke muke | 83
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