Pronounced something like “tsfaybock”, zweiback means “two bake” in Low German. These soft, rich double-decker buns are not at all the crunchy, twice-baked toast/bread or rusk which share the same name. Mennonite Zweiback are traditionally served on Sunday for early afternoon “faspa” or light dinner.

zweiback

To try something different, I made this batch of zweiback with whole milk, a little less butter, and nestled them together in a greased 8×8 pan. Normally they are set on the pans with more room in between so they can rise without touching. Plus, since I had some leftover cream cheese icing in the fridge, I drizzled it over the top of some of them. But really, I think they’re best with homemade jelly. You know, the kind your grandma used to make…

Mennonite Zweiback

1/2 cup milk (I used whole milk, but any is fine)
1/2 cup warm water (potato water is best)
(can also use all milk, or a larger proportion of water)
1/4 cup butter (or lard, shortening or butter)
(can reduce fat content, but buns will be drier)
1 Tbsp sugar (can increase or decrease, as you like)
1 tsp salt (can increase to 1 1/2 tsp, especially if using unsalted fat)
1 tsp yeast
2 1/2 – 3 cups flour

Scald milk. Stir butter into warm milk until melted. Add sugar and salt.

Dissolve yeast in lukewarm water and add to milk mixture when it has cooled to lukewarm.

Beat in about half the flour. Continue to gradually add flour until it is just manageable by hand. (Alternately, the butter can be worked into the flour before it is added to the liquid). The dough should be softer than for bread dough, but not so sticky you can’t manage it at all.

Knead until smooth and elastic on a floured counter. Cover and let rise until doubled.

Punch down. Let rest a few minutes, then shape the buns.

Using your thumb and first finger, pinch off balls of dough about the size of a ping-pong ball or large walnut and place on greased baking sheet. Top with balls a little smaller and press on firmly with your finger so they don’t fall off. Cover and let rise until double, about 20 minutes.

Bake at 350*F about 20 min or until tops are golden brown.

Remove from oven and rub the tops of the buns with a bit of butter. You don’t have to do this, but that’s what my mom always does to the tops of her bread and buns. It helps to make a nice soft top crust. And tasty, too.

Zweiback are delicious served fresh or the next day with jelly or jam, accompanied by tea or coffee, and perhaps some sliced cheese and cold meat, as well as fruit for a traditional faspa.

Sweet Idea: If you would like to make sweet zweiback buns, increase the sugar content and drizzle tops after baking with an icing sugar and milk glaze, or cream cheese icing.

zweiback_iced