Over the weekend, I hosted a faspa...traditional Sunday afternoon meal. Since we can't have faspa without zwiebacks, I made my mom-in-laws buns (just not quite as well as she used to make them).
Zwieback
- 1 cup warm water
- 2 teaspooons sugar
- 3 Tablespoons yeast
- 1 1/2 cups butter
- 2 Tablespoons salt
- 1/4 cup sugar
- 2 cups warm potato water
- (I add 1/2 cup instant potato flakes to water)
- 4 cups scalded milk
- 14 cups flour (about)
Pour hot milk and potato water over butter, salt and sugar in large bowl. Let cool 5-10 minutes.
Prepare yeast by dissolving 2 tsp. sugar in 1 cup water and adding yeast.
Add 6 cups flour to the milk/butter mixture and beat well.
Continue adding flour and mix until the dough pulls away from the sides of the bowl. Dough will be very soft.
Knead about five minutes more.
Cover and let rise until double in bulk.
Form the buns. Bottom bun is about the size of a large walnut...top bun is smaller. Place smaller ball on top of larger one...and push down through centre of both balls with knuckle of index finger to prevent buns from falling over during baking.
Let rise until light.
Bake at 375 degrees for about 20 minutes.
Note: Now that's the recipe, but since I mix all my breads in the Bosch machine...it is much simpler for me than it was in ages past!
I let the machine do all the kneading...and add the Fermipan yeast directly to the mixer with the flour. When the kneading is done...
I just leave it right in the machine to rise. About 15 minutes later, the dough is ready to be formed into buns....
...lots of them!
Baking in a double convection oven made quick work of the process! I started mixing buns at 9 am...and by 11:30 I had 8 dozen zwieback on the counter.
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ach du schreck...that are alot of bunns....and that fast! i am impressed!
ReplyDeleteOh your zweiback smell fantastic. . .and they look picture perfect too.
ReplyDeleteohh .. your zwiebach look great! I used to make them all the time...and they are what I miss the most being Celiac! Sigh!
ReplyDeleteI checked your recipe immediately for the 'secret' ingredient and found that you have it!
The salt! most people don't put enough in .. and what a difference in makes in both aroma when baking and flavour in your mouth ... my mouth is watering.. literally !!
Ohhhh....those look just like my mom's buns...right down to the Royal Albert!!! But I don't think she would have ever dreamed of making them someday by machine. I wish I had one myself! Wow...Judy...I can say...your recipes always turn out so this is one to try for sure...can I do it without a machine and...are they similar to your other bun recipe I make all the time, for the meat filled buns?
ReplyDeleteThose look amazing! I am going to point my son in this direction as he made wonderful homemade rolls for Thanksgiving. I'm certain that he'd be intrigued with this recipe.
ReplyDeleteMmmm zweiback, they sure are a treat! My Mom always used butter for her zweiback dough.
ReplyDeleteThese look wonderful Judy!
Oh boy, I was thinking that's alot of butter, but it's a lot of Zwieback too! The butter, the potato water and scalded milk . . . these are truly Oma's buns. I'm amazed that you can fit that whole recipe in your machine.
ReplyDeleteOh, and I'm sure they were good!
I love bread even more than dessert! This rolls look delicious! I love to make a lot and freeze some for a rainy day...or snowy day!
ReplyDeleteThese look amazing...I will be giving them a "try!"
ReplyDeleteYUM YUM! Can this recipie be "halfed"? I am sure my children would love these!
ReplyDeleteJudy it's good to see your lovely zwiebach - I bake them regularly but mine do not look as nice as yours. My MIL's recipe is identical to yours except she substitued shortening for half of the butter and they always turn out great. I prefer making zwiebach to regular buns because the eggless dough takes much less time to rise. I'll be baking some as soon as I get home again! (and yes, you can 1/2 the recipe.)
ReplyDeleteOhhhhh, delicious! I keep trying to make mine as good as Aunt Leona's, but they just aren't quite right. I'll try your recipe......
ReplyDeleteYour zweibach look delicious! I can hardly keep them around my house... my 19-month-old son recognizes them and begs for them when he knows I have made them... even when they are hidden in the pantry!
ReplyDeleteI just found your website and LOVE it... I can't wait until I'm off from teaching for the summer so I can do more in the kitchen than just bake my bread and make my jam... there isn't much time for anything else during the busy school year!!
Yours look so perfect! My tops always want to blend in with the bottoms....any tips? Thanks so much for sharing.paper
ReplyDeleteWhat a treasure. I grew up in Steinbach Bakery, watching my Dad and my Grandma Toews "pinching zweibach." They both had hands and fingers like spring-steel from squeezing all that dough. Thanks for posting this connection to early (!) mornings with them at the bakery, a connection my daughters will now be able to schmeck!
ReplyDeleteMy mother in law added vinegar to the recipe. Have you ever heard of that?
ReplyDeleteYes I have heard of vinegar in buns. My recipe of "Air Buns" have vinegar in them, they are posted on the blog as well. They always turn out good.
ReplyDeleteTell me about potato water...I have been trying to duplicate my grandmothers recipe...she passed with out giving us her secrets!
ReplyDeleteTell me about potato water... my Mennonite grandmother passed with out sharing her secrets!
ReplyDeletePotato water is simply the water left over after having boiled potatoes. Just put in enough water to barely cover the potatoes and when they are ready, drain them through the colander into a big bowl to catch the starchy water. You can use the water to make chewy bread as well as tasty gravy. Hope that this helps.
ReplyDeleteWent to the West Coast Mennonite Relief Sale & Auction this last weekend, and brought my husband, who had NEVER had zwieback bread, and couldn't understand why I was willing to stand in line...until his first taste. Then, he went back in line to buy more. He'll be happy that I found a recipe to make them at home.
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