Yeast puffs "Hamburg"

Yeast puffs "Hamburg"
Category: Bakery
Ingredients
wheat flour 600g
butter 300 + 50g
sugar 225g
eggs 4
salt on the tip of a knife
yeast 40g pressed / 2 scoops dry
cinnamon for sprinkling
Cooking method

Hamburg buns

Keep butter 300 g in the refrigerator. From 550 g of flour, sugar, eggs, yeast and 50 g of butter, knead the dough (I do this in a BOSCH combine - first flour with yeast, then eggs, sugar, butter - the sequence does not matter much - who is used to doing it like that). The finished dough in a film or in food foil and in the refrigerator for a couple of hours.
Then the most interesting thing begins - we roll out a rectangle and spread the butter cut into pieces from the refrigerator on it (you can grate it on a coarse grater), in short, we make a puff yeast dough. You need to roll it three or four times. (For the lazy, you can buy puff yeast dough in the store - then just defrost it at room temperature)
As always, cool the dough after each rolling. When we roll it out for the last time, we must try to get a more or less normal rectangle somewhere 50x25 cm.
Roll out, take cold water, sprinkle on the dough and then sprinkle with cinnamon on top.
We turn off the roll. We cut into pieces somewhere 5-6 cm wide (it can be wider, but then they are ugly). Press the chopped pieces in the middle, put them on two sheets and put them in a warm place for 30 minutes.
Oven 180 degrees. Time - 20 minutes plus or minus (I check with a stick)
I have been using this recipe for ten years, but, unfortunately, there are no photos now.

The dish is designed for 2 sheets
Cooking time: dough with cooling and proofing hours 4 - 4.5
Cooking program: oven