Zvibak buns (Tvibak, Tveybak)

Category: Bakery products
Kitchen: german
Zvibak buns (Tvibak, Tveybak)

Ingredients

Warm water 100 ml
Warm milk 300 ml.
Sour cream 200 g
Warm butter 200 g
Fresh yeast, or 2 tsp. dry 40 g
Salt 2 tsp
Sugar 2 tbsp. l.
Flour 800-1000 gr

Cooking method

  • Pour water into a large bowl, dilute yeast with sugar, add 0.5 tbsp. flour, let the yeast come up - 30 minutes.
  • Pour milk, sour cream, butter into the yeast mass (remove from the freezer in advance so that it is soft at room temperature), add salt, stir.
  • Pour in half the flour, mix well, then knead the dough, gradually adding flour until a soft elastic bun is obtained, leave it for an hour until it doubles.
  • Then roll the balls out of the dough: half of them are twice as large.
  • On a baking sheet lined with paper or oiled, place LARGE balls at a distance from each other, taking into account that the rolls will more than double! Put small koloboks on top of the large ones, and so that they do not slide, pierce the top ball through to the big little finger (or stick) dipped in oil.
  • Zvibak buns (Tvibak, Tveybak) Zvibak buns (Tvibak, Tveybak)
  • Brush the buns with egg or cold milk. Bake at 200 degrees in the oven for about 30-40 minutes.
  • Ruddy rolls are served with milk, sour cream, jam, honey and other sweets, tea ...
  • Guten Appetit!
  • Zvibak buns (Tvibak, Tveybak)
  • I also make other pastries from this dough: rolls, struuli, pizza .. The dough can be frozen, just like ready-made rolls ..
  • Zvibak buns (Tvibak, Tveybak)

Note

Original buns "Zwibak - Zwieback" translated from German mean "crackers" or "twice baked" ..
If you add more flour to the dough and knead it tighter, the rolls will more resemble Russian bagels ... Such rolls in childhood in our family were baked by a German grandmother, they reminded me of snowmen and fun with modeling and playing with snowballs ... I loved helping sculpt these buns for granny ...

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