Zwieback(Double Buns)
Zwieback(Double Buns) are soft yeast buns with a layered appearance, offering a rich, buttery flavor. Perfect for breakfast or snacks, appealing to bread lovers.
Ingredients
Instructions
- Dissolve yeast in warm water and sugar. Let stand for 10 minutes.
- Add melted butter, warm milk, salt, and enough flour to make a stiff dough.
- Knead until the dough no longer sticks to the board.
- Let the dough rise until doubled in bulk.
- Pinch off small balls of dough and place on a greased baking sheet.
- Place a smaller ball on top of each bun, press down to seal.
- Let rise until doubled in size.
- Bake at 375°F (190°C) for about 15 minutes or until nicely browned.
Tips & Substitutions
For a richer flavor, consider using all butter instead of half lard. If you're short on time, you can substitute instant yeast for the active dry yeast; just mix it directly with the dry ingredients. Ensure your milk is lukewarm to activate the yeast properly. Knead the dough thoroughly to develop gluten, which is crucial for a good rise.
Serving Suggestions
These Zwieback buns are delightful when served warm with butter or jam. They pair beautifully with a cup of coffee or tea for breakfast. For a heartier meal, serve them alongside a savory dish or use them to soak up sauces from dishes like Rum Sauce For Bread Pudding. They can also be enjoyed as a snack with a spread like Creamy Cucumber Spread.
Storage & Reheating
Store any leftover Zwieback in an airtight container at room temperature for up to three days. For longer storage, freeze the buns wrapped tightly in plastic wrap and then in aluminum foil. To reheat, thaw at room temperature and warm in the oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Zwieback(Double Buns) contains roughly 130 calories, with 3g protein, 23g carbohydrates, and 3g fat. It is a good source of vitamin C (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. However, the texture may be denser, so you might need to adjust the liquid slightly to achieve the right dough consistency.
How can I tell when the dough has risen enough?
The dough is ready when it has doubled in size and feels lighter and airy to the touch. You can also gently poke the dough with a finger; if it springs back slowly, it's perfectly risen. If it doesn't spring back, it may have over-proofed.
Can I make these ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it after kneading. Allow it to rise in the fridge for several hours or overnight. When ready to bake, bring it to room temperature, shape the buns, and let them rise again before baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).