Prep 4 mins
Cook 15 mins
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)
- 473.18 ml milk
- 236.59 ml butter (at room temperature)
- 11.09 ml dry yeast
- 118.29 ml lukewarm water
- 4.92 ml salt
- 4.92 ml sugar
- 1419.54 ml flour
- 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.
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.
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!