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    You are in: Home / Recipes / Zwieback Recipe
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    Zwieback

    Zwieback. Photo by * Pamela *

    1/1 Photo of Zwieback

    Total Time:

    Prep Time:

    Cook Time:

    19 mins

    4 mins

    15 mins

    * Pamela *'s Note:

    This is an adopted recipe. Original intro: "Traditional Russian-Mennonite double buns: buns with a little knob or mini-bun on top." (Thanks Zenith/Cornelia)

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    Ingredients:

    Yield:

    buns

    Units: US | Metric

    Directions:

    1. 1
      Dissolve yeast in lukewarm water and sugar; let rise.
    2. 2
      Scald milk and allow to cool.
    3. 3
      In a large bowl, combine milk, butter, yeast and salt.
    4. 4
      Beat in enough flour to make a stiff batter.
    5. 5
      Add more flour to make a smooth soft dough.
    6. 6
      Knead well.
    7. 7
      Cover and let rise until dough doubles in bulk.
    8. 8
      Form buns the size of a large walnut.
    9. 9
      Place a smaller bun on top of a larger one, and press down firmly with one finger so that the two stick together.
    10. 10
      Place on a greased pan.
    11. 11
      Let rise until doubled in bulk.
    12. 12
      Bake in 350 F oven for about 15-20 minutes.

    Ratings & Reviews:

    • on May 09, 2005

      55

      My DH is from a Mennonite background, and we would eat Zwieback all the time at his Mom's house. After making this, he declared it "Better than Mom's" which is the highest compliment there is! Easy to follow, well written recipe, delicious buns! Thanks for the recipe Pamela!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Zwieback

    Serving Size: 1 (1602 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 130.9
     
    Calories from Fat 52
    40%
    Total Fat 5.8 g
    8%
    Saturated Fat 3.5 g
    17%
    Cholesterol 15.4 mg
    5%
    Sodium 108.1 mg
    4%
    Total Carbohydrate 16.7 g
    5%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.1 g
    0%
    Protein 2.7 g
    5%

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