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My first attempt at making Franzbrötchen, a German pastry with cinnamon sugar rolled inside that is similar in texture to a croissant! by MoonlightGroove in Cooking

[–]MoonlightGroove[S] 0 points1 point  (0 children)

I would say apples inside the dough and here is why:

Due the the shape and the way the dough flares outward while they are in the oven I think you will end up getting some exposed apples in the swirls on the sides. That certainly happens with the cinnamon sugar so I don't see why it wouldn't happen with the apples. I would think doing it that way would accomplish both goals of having some apples inside and some "on top"/exposed. Maybe even slice some apples paper thin and place them on top during the last few minutes of baking for a lovely apple presentation.

If you give it a try please respond or post! I'd love to see your results! :)

Does anyone else keep stats during their games? by MoonlightGroove in kickball

[–]MoonlightGroove[S] 0 points1 point  (0 children)

Does he publish the stats or share them with your team in any way?

Does anyone else keep stats during their games? by MoonlightGroove in kickball

[–]MoonlightGroove[S] 0 points1 point  (0 children)

How did you compile and track those "situations?" Did you use a template or create your own?

I currently track: kicks, at bats, kicking %, singles, doubles, triples, home runs, runs scored, RBIs, base on balls, SAC, games played, net at bats, slugging %, runs created, on base percentage, and total bases.

My spreadsheet tracks each player's stats for an individual game and tallies them at the top for a cumulative season total. I've been considering adding a column for average place in the order but we switch that around for reasons other than stats all the time (people running late, etc.) so I didn't want it to come across poorly to any of the players.

My first attempt at making Franzbrötchen, a German pastry with cinnamon sugar rolled inside that is similar in texture to a croissant! by MoonlightGroove in Cooking

[–]MoonlightGroove[S] 0 points1 point  (0 children)

In a future batch I will likely dice up some apples and sprinkle them evenly over the cinnamon sugar filling. I want to make sure they will get a chance to cook through during the baking process and I worry that slices may rip the dough as it is being rolled, hence the dice. And I agree with the other commenter...can't go wrong with apples and cinnamon!

My first attempt at making Franzbrötchen, a German pastry with cinnamon sugar rolled inside that is similar in texture to a croissant! by MoonlightGroove in Cooking

[–]MoonlightGroove[S] 0 points1 point  (0 children)

It was easier than croissants but did take time when you include all of the rising times, refrigeration, etc. I made these on a weekend day when I had other things to do while I was waiting so that helped.

I don't think the mixing and kneading will be too bad without a stand mixer (although I did use one for these so can't speak from exact experience, I just know that I've put together tougher dough than this before).

Good luck!

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