Sugar Zwieback Tasty Recipes

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Sugar Zwieback

"A German, two times-baked cookie with a crisp sugar crust."

Ingredients :

1 cup milk
4 tablespoons butter, cut into pieces
1/4 cup honey
half of teaspoon salt
2/three cup white sugar
1 (.25 ounce) package deal active dry yeast
1/4 cup heat water
1 egg
four cups all-motive flour
1/2 teaspoon freshly grated nutmeg

Instructions :

Prep :	Cook : 24M	Ready in :

Heat milk in a small saucepan until simply starting to bubble. Remove from warmth; stir in butter, honey and salt. Set aside and let cool. Set aside 2 teaspoons sugar. Stir remaining sugar into milk mixture. Let cool to room temp.
In a huge bowl, integrate yeast and lukewarm water. Set apart 5 minutes for yeast to melt. Beat cooled milk aggregate, egg, four cups flour, and nutmeg into yeast combination.
Knead dough in a bowl, including up to half of cup more flour if necessary, till a smooth, gentle dough paperwork. Divide dough into 8 balls three inches in diameter. Place balls four inches aside on gently greased cookie sheets; pat into four inch rounds. Brush tops of rounds with water and sprinkle with reserved sugar. Set apart, gently protected with kitchen towels, approximately 1 hour, or till doubled in length.
Preheat oven to 350 levels F (a hundred and eighty stages C). Bake raised rounds 30 minutes, or till golden brown. Remove from oven; depart oven on. Let cool on sheets 10-15 mins, or till cool enough to address.
With a serrated knife, cut every round into six 1/2-inch slices. Place slices, reduce sides down, on cookie sheets and return to oven for 5 mins. Turn slices and bake 5 to 7 mins longer, or till golden on both facets. Turn off heat and depart in unopened oven until cool, about forty five mins. Store in tightly protected container.

Notes :

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