Sugar Zwieback So Tasty
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| Sugar Zwieback |
"A German, two times-baked cookie with a crisp sugar crust."
Ingredients :
- 1 cup milk
- four tablespoons butter, reduce into portions
- 1/4 cup honey
- half teaspoon salt
- 2/3 cup white sugar
- 1 (.25 ounce) bundle lively dry yeast
- 1/4 cup heat water
- 1 egg
- four cups all-motive flour
- 1/2 teaspoon freshly grated nutmeg
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- Heat milk in a small saucepan until simply starting to bubble. Remove from warmness; stir in butter, honey and salt. Set apart and permit cool. Set apart 2 teaspoons sugar. Stir last sugar into milk aggregate. Let cool to room temp.
- In a big bowl, integrate yeast and lukewarm water. Set apart 5 mins for yeast to melt. Beat cooled milk mixture, egg, four cups flour, and nutmeg into yeast aggregate.
- Knead dough in a bowl, including as much as half of cup greater flour if necessary, till a easy, smooth dough forms. Divide dough into 8 balls 3 inches in diameter. Place balls four inches aside on gently greased cookie sheets; pat into 4 inch rounds. Brush tops of rounds with water and sprinkle with reserved sugar. Set aside, lightly blanketed with kitchen towels, approximately 1 hour, or till doubled in length.
- Preheat oven to 350 degrees F (180 degrees C). Bake raised rounds half-hour, or until golden brown. Remove from oven; go away oven on. Let cool on sheets 10-15 mins, or till cool sufficient to handle.
- With a serrated knife, cut every spherical into six half-inch slices. Place slices, cut facets down, on cookie sheets and go back to oven for 5 minutes. Turn slices and bake 5 to 7 mins longer, or until golden on each sides. Turn off warmness and go away in unopened oven until cool, about 45 minutes. Store in tightly blanketed box.
Notes :
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