Zwiebeck
Ingredients
- 1 Cake Yeast
- 2 Cups Warm water
- 4 Cups Milk Scaled and cooled to lukewarm
- 2 Eggs
- 1 Tsp Salt
- 1 Cup Shortening
- 1 Cup Butter
- Flour (See recipe)
Instructions
- Sprinkle yeast into warm water. Cover and let stand for 5 minutes.
- Scald milk
- Beat Eggs well
- Add eggs and salt to lukewarm milk, Add the yeast mixture.
- Beat in enough flour to create a sponge.
- Cover and let rise in warm, drafts free place until light- about 1-1/2 hours.
- When light, add room temperature shortening and butter and add enough flour to make smooth elastic dough. Knead well.
- Cover and let rise until doubled in bulk, punch down and allow to rise again.
- Punch down and make into buns.
- Place on greased cookie sheet.
- After cookie sheet is full, make somewhat smaller balls and put those on first buns.
- Put thumb in center to hold balls together.
- Let rise until light.
- Bake in 375 degree overn for 20-25 minutes
Notes
Zwiebeck was always served with coffee to Sunday visitors. Butter was never served with the buns as the butter was already baked into the buns.
