Saturday, December 7, 2013


Zwieback or 'Double Buns' are a great favorite among the 'Russian' Mennonites, as well as any visiting friend. These buns are usually baked on Saturday to be served for Vaspa or lunch on Sunday. The dough for Zwieback must be kneaded well to give a good texture to the buns.

Years ago Zwieback were always served for weddings and for the fellowship hour following funerals. To some extent, this custom is still kept up in some Mennonite communities, and Zwieback are making a 'come back' in other circles of Mennonite ethnic groups. Zwieback are usually served with cheese, lump sugar, and coffee. Dunking them is also a special treat! (excerpt from The Melting Pot of Mennonite Cookery, 1974, Mennonite Press, North Newton Kansas)

  • 2 cup milk
  • 2/3 cup butter
  • 2 tsp salt
  • 2 tablespoon sugar
  • 1 1/2 packages yeast
  • 1/4 cup warm water
  • 1 tsp sugar
  • ~6 cups flour

  1. Scald the milk and add butter, oil, salt and 2 Tbl. sugar. Let cool.
  2. Dissolve yeast in the warm water, then add 1 tsp. sugar. Let sit for a few minutes. 
  3. Add the dissolved yeast and 4 cups flour to the milk mixture. Mix well. 
  4. Add additional flour until dough is smooth. 
  5. Let rise until double, about an hour. 
  6. Pinch off small portions of dough and form into balls the size of a small egg. 
  7. Place on greased cookie sheet and let rise until doubled. 
  8. Place a smaller ball on top of a larger ball.
  9. Bake at 350 for about 20 minutes. 
  10. Eat hot with apricot preserves!


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