Zwieback (Mennonite Buns)

How to Make Zwieback (Mennonite Buns)

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1. Mix the flour, yeast, sugar and salt in a large bowl. Add the milk, melted butter and egg and mix to a soft dough.

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2. Knead on a lightly floured surface for 8 minutes, until smooth. Put the dough in an oiled bowl, cover and leave to rise for 1 hour, until doubled.

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3. Line two baking trays with baking parchment. Divide the dough into 16 equal pieces. Pinch about a third off each piece and roll both parts into smooth balls.

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4. Set the larger balls 5 cm apart on the trays. Brush the top of each with a little water, set a small ball on top and press down firmly through both with a floured thumb until you touch the tray.

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5. Cover and leave to rise for 30 minutes, until puffy.

   Mark done Start 30 min timer

6. Heat the oven to 200°C / 400°F (180°C / 355°F fan). Bake for 15 to 18 minutes, until golden brown.

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7. Brush the hot buns with the melted butter and serve warm.

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Tips for Making Zwieback (Mennonite Buns)

• Press right through both balls to the tray. If the top ball is only pressed lightly, it slides off as the dough rises.
• Keep the dough soft. It should be slightly tacky, and adding too much flour makes tough buns.
• Brush the buns with melted butter straight from the oven for a soft, shiny crust.

What to Serve with Zwieback (Mennonite Buns)

• Farmer sausage
• Jam and butter
• Soup

Storing & Reheating Zwieback (Mennonite Buns)

Best on the day they are made. Keeps in an airtight bag for 2 days, and freezes for 3 months. Reheat in a 160°C / 325°F (140°C fan) oven for 6 minutes.

Zwieback (Mennonite Buns) FAQ: Common Questions

Zwieback (Mennonite Buns) Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.