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1 pkg active dry yeast
1/4 c very warm water
1 c milk
4 c all-purpose flour
1 egg, beaten
1/2 c granulated sugar
1/4 c melted butter
1 tsp vanilla extract
1/2 tsp salt
confectioners' sugar
fresh lemon juice

Sprinkle dry yeast into water. Let stand for a few minutes, then stir until dissolved. Scald milk and cool to lukewarm. Add milk and 2 cups of the flour to yeast. Beat thoroughly. Stand in warm place for about 1 hour, or until mixture is light and bubbly. Beat in remaining ingredients except confectioners' sugar and lemon juice
and remaining flour, if necessary, add a little more flour to make a medium-stiff dough. Stand in a warm place and let rise until doubled in bulk. Punch down and turn out on lightly floured board. Knead for about 5 minutes. Shape dough into 2 1/2" round buns. Place buns on greased cookie sheet, about 1 inch apart. Allow to rise again in warm place until doubled in bulk. Bake in preheated 400F oven for 10 minutes. Lower heat to 350F and bake for 15 minutes longer. Cool buns. Slice into 3/4 inch slices. Return to 300F oven and bake for
40 minutes, or until the slices are lightly browned on both sides. Mix confectioners' sugar with lemon juice to prepare a thin icing. When zwiebacks are cold, frost with lemon icing.
Makes about 2 dozen.
Recipe featured in Bread Daily on 11/06/01.