Mennonite Zwieback
Double-decker white buns with a small ball of dough pressed onto a larger one.
- Prep
- 160 min
- Cook
- 20 min
- Total
- 180 min
- Servings
- 20
- Difficulty
- Medium
- Calories
- 175 kcal
Equipment
- •Baking sheets
Nutrition
Per serving, approximate
- Calories
- 175 kcal
- fat
- 5 g
- carbs
- 27 g
- protein
- 5 g
- calories
- 175
Instructions
- 1
Mix a soft, rich dough and knead 10 minutes until smooth.
- 2
Rise 80 minutes until doubled.
- 3
Pinch off large walnut-sized balls for the bases and set them on greased sheets.
- 4
Press a smaller ball onto each base and push a floured finger straight down through both to lock them together.
- 5
Prove 40 minutes.
- 6
Bake at 190C for 18-20 minutes until golden and hollow-sounding.
Chef's tips
The finger press through both layers is what stops the top rolling off in the oven.
Ingredient substitutions
- cream → extra milk with a spoon of butter
Storage
2 days; freeze for 2 months and refresh in the oven.
Common mistakes to avoid
- •Tops too large
- •Skipping the press
Serving suggestions
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