SUGAR ZWIEBACK
A German, twice-baked cookie with a crisp sugar crust.
Provided by Maria
Categories World Cuisine Recipes European German
Yield 24
Number Of Ingredients 10
Steps:
- Heat milk in a small saucepan until just starting to bubble. Remove from heat; stir in butter, honey and salt. Set aside and let cool. Set aside 2 teaspoons sugar. Stir remaining sugar into milk mixture. Let cool to room temp.
- In a large bowl, combine yeast and lukewarm water. Set aside 5 minutes for yeast to soften. Beat cooled milk mixture, egg, 4 cups flour, and nutmeg into yeast mixture.
- Knead dough in a bowl, adding up to 1/2 cup more flour if necessary, until a smooth, soft dough forms. Divide dough into 8 balls 3 inches in diameter. Place balls 4 inches apart on lightly greased cookie sheets; pat into 4 inch rounds. Brush tops of rounds with water and sprinkle with reserved sugar. Set aside, lightly covered with kitchen towels, about 1 hour, or until doubled in size.
- Preheat oven to 350 degrees F (180 degrees C). Bake raised rounds 30 minutes, or until golden brown. Remove from oven; leave oven on. Let cool on sheets 10-15 minutes, or until cool enough to handle.
- With a serrated knife, cut each round into six 1/2-inch slices. Place slices, cut sides down, on cookie sheets and return to oven for 5 minutes. Turn slices and bake 5 to 7 minutes longer, or until golden on both sides. Turn off heat and leave in unopened oven until cool, about 45 minutes. Store in tightly covered container.
Nutrition Facts : Calories 134.3 calories, Carbohydrate 25 g, Cholesterol 13.7 mg, Fat 2.6 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 1.5 g, Sodium 69.9 mg, Sugar 9 g
GERMAN ZWIEBACK: RUSKS
Rusks made without salt, as in this recipe, and stored in an airtight container will keep for months. Salt should not be added to the dough because it absorbs moisture from the atmosphere, making the rusks soften more quickly.
Provided by Olha7397
Categories Breads
Time 1h50m
Yield 72 serving(s)
Number Of Ingredients 6
Steps:
- Cream the yeast with 1/2 cup of the milk and 1 teaspoon of the sugar.
- Leave it in a warm place until foaming, about 15 minutes.
- Then add it to 2 cups of the flour.
- Mix thoroughly, gradually adding 2/3 cup of the remaining milk, to make a yeast sponge.
- Let it rise in a warm place until it has doubled in bulk, about one and one half hours.
- Stir into the sponge the egg yolks, remaining sugar, butter and the rest of the flour and milk.
- Blend the mixture into a dough.
- Turn the dough out onto a floured surface and knead it thoroughly for about 15 minutes, or until it is smooth and elastic.
- Cover the dough with a damp cloth and let it rise for 30 minutes in a warm place.
- Shape the dough into three 12-inch cylindrical loaves.
- Sprinkle the tops with a few drops of tepid water.
- Place the loaves on buttered baking sheets, let them rise for about 45 minutes, then bake them in a preheated 400 F.
- oven for 50 minutes, or until light brown.
- The next day, cut the loaves into thin slices with a very sharp knife.
- Place the slices on buttered baking sheets and bake them in a preheated 325 F.
- oven for 30 minutes, turning them after 15 minutes.
- When finished, they should be dry and evenly browned.
- Elek Magyar.
- Kochbuch Fur Feinschmecker.
Nutrition Facts : Calories 76.4, Fat 2, SaturatedFat 1.1, Cholesterol 12.7, Sodium 14.8, Carbohydrate 12.6, Fiber 0.4, Sugar 1.4, Protein 2
GRANDMA'S ZWIEBACK ROLLS
When Mother baked zweiback rolls-which means "twice baked"-she'd guard them, lest they disappear quickly! She would bake them on Sundays when friends came by for "fsapa" a meal of cold meat, cheese, jelly and coffee.
Provided by Taste of Home
Time 1h
Yield 24 rolls.
Number Of Ingredients 7
Steps:
- In a small bowl, dissolve yeast and sugar in water; set aside. In a large bowl, combine 3 cups flour, salt, shortening, milk and yeast mixture. Beat well. Add enough of the remaining flour to form a soft dough. , Turn out onto a lightly floured surface; knead until smooth and elastic about 6-8 minutes. Dough will be soft. Place dough in a lightly greased bowl; cover and allow to rise in a warm place until doubled, about 1 hour. , Punch dough down and divide into four pieces. Divide three of the pieces into eight pieces each; shape into smooth balls and place on greased baking sheets. Divide remaining dough into 24 balls. Press 1 small ball atop each larger ball. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 375°. Bake until golden, 28-32 minutes. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 168 calories, Fat 6g fat, Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 27g carbohydrate, Fiber 4g protein.
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