A German twice-baked cookie.
Provided by Maria
Categories World Cuisine Recipes European German
Yield 24
Number Of Ingredients 7
Steps:
- Heat milk over low heat until just below boiling. Remove from heat;stir in butter, honey and salt. Set aside and let cool.
- In a large bowl, combine yeast and lukewarm water. Set aside 5 minutes for yeast to soften. Add cooled milk mixture to softened yeast and beat in 4 cups flour.
- 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. 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 5 minutes. Turn slices and bake 5 to 7 min. longer, or until golden on both sides. Turn off heat and leave zwieback in unopened oven until cool, about 45 minutes. Store in a tightly covered container.
Nutrition Facts : Calories 101 calories, Carbohydrate 19.4 g, Cholesterol 3.4 mg, Fat 1.4 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 60.2 mg, Sugar 3.4 g
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Fisokuhle.G. Ngcobo
[email protected]These zwieback are the perfect addition to any charcuterie board. They're crispy, flavorful, and pair perfectly with cheese and other snacks.
98R
[email protected]I added a teaspoon of cinnamon to the batter for a little extra flavor. The zwieback were delicious and had a wonderful warm spice to them.
FRANCIS CHOMBA
[email protected]I'm gluten-free, so I substituted gluten-free flour for the all-purpose flour. The zwieback turned out great! They were just as crispy and flavorful as the traditional version.
Alan Jacobo
[email protected]These zwieback are the perfect way to use up leftover bread. I love that I can turn something that would otherwise go to waste into something delicious and enjoyable.
Mary Ohms
[email protected]I love that this recipe uses simple ingredients that I always have on hand. It's so easy to whip up a batch of zwieback whenever I'm craving something sweet.
Md Shuhand
[email protected]I've been making this recipe for years and it never disappoints. The zwieback are always crispy, flavorful, and perfect for dunking in coffee.
Chad Springstead
[email protected]These zwieback are the perfect gift for friends and family. They're delicious, easy to make, and everyone loves them.
Abdul Bhai
[email protected]I made these zwieback for a bake sale and they were a huge success. Everyone loved them and I sold out in no time.
Beverly Robinson
[email protected]I'm so glad I found this recipe. These zwieback are now a staple in our household. We love them for breakfast, snacks, and even desserts.
KateVsp
[email protected]My husband, who is a huge fan of zwieback, said that these were the best he's ever had. He couldn't stop raving about them!
Naluyange aishah
[email protected]I've made zwieback before, but this recipe is by far the best. The zwieback were so crispy and flavorful, and they kept well for days.
M Jahzab
[email protected]These zwieback were the perfect accompaniment to my morning coffee. They were light, airy, and had a delightful sweetness.
Pius Njoroge
[email protected]This recipe was super easy to follow, even for a beginner baker like me. My zwieback turned out perfectly golden brown and had a wonderful crunch.
Ron Owens
[email protected]I'm not usually a fan of anise, but these zwieback were amazing. The flavor was delicate and not overpowering.
Md Morjur
[email protected]OMG! These zwieback were a hit at our brunch. They were crispy, buttery, and had a subtle hint of anise.