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Posts Tagged ‘zwiebach’

Pronounced Tsvee-bah, this is the Mennonite answer to the French butter buns known as Brioch.

1 1/2 tsp dry yeast
1 tbs plus 1 tsp sugar
1/2 cup lukewarm water
1 cup milk
1/2 cup butter
1 tsp salt
1 large egg, beaten
4 1/2 cups all-purpose flour
Dissolve yeast and 1 tsp sugar in water. Scald milk and add butter, salt and remaining sugar. Cool until lukewarm, place in a large mixing bowl, then combine with yeast mixture, remaining sugar and egg.
Gradually add flour, mixing until ingredients come together. Turn onto a floured surface. Knead about five minutes, incorporating more flour if necessary, to form a soft dough.
Cover and set in a warm place to rise until doubled. Punch down. Pinch off balls of dough the size of large walnuts. Place on a greased pan, 1-inch apart. Pinch off slightly smaller balls, set on top of larger ones, and press down through both balls with thumb. Cover to rise until doubled. Bake at 400F for 15 minutes. Traditionally served forĀ Faspa, with cheese and preserves.

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