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Zwiebeck

Course Dessert

Cuisine German

Author Es Schmeckit Gut

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.

Printer friendly copies:

• zwiebeck 3×5 card
• zwiebeck 4×6 card
• zwiebeck full page