Recipe by * Pamela *
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)
Top Review by Cindy G.
My husband is also from a Mennonite background and he too said these were outstanding. Yay. This was my first time making zwieback but it definitely won't be my last. I think he'll want it for every holiday now. The tradition continues. Thank you so much.
- 2 cups milk
- 1 cup butter (at room temperature)
- 2 1⁄4 teaspoons dry yeast
- 1⁄2 cup lukewarm water
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 cups flour
Directions See How It's Made
- Dissolve yeast in lukewarm water and sugar; let rise.
- Scald milk and allow to cool.
- In a large bowl, combine milk, butter, yeast and salt.
- Beat in enough flour to make a stiff batter.
- Add more flour to make a smooth soft dough.
- Knead well.
- Cover and let rise until dough doubles in bulk.
- Form buns the size of a large walnut.
- Place a smaller bun on top of a larger one, and press down firmly with one finger so that the two stick together.
- Place on a greased pan.
- Let rise until doubled in bulk.
- Bake in 350 F oven for about 15-20 minutes.