Sugar Zwieback |
"A German, twice-baked cookie with a crisp sugar crust."
Ingredients :
- 1 cup milk
- four tablespoons butter, reduce into portions
- 1/4 cup honey
- 1/2 teaspoon salt
- 2/three cup white sugar
- 1 (.25 ounce) package active dry yeast
- 1/four cup heat water
- 1 egg
- 4 cups all-purpose flour
- half of teaspoon freshly grated nutmeg
Instructions :
Prep : | Cook : 24M | Ready in : |
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- Heat milk in a small saucepan till simply starting to bubble. Remove from warmness; stir in butter, honey and salt. Set apart and let cool. Set aside 2 teaspoons sugar. Stir remaining sugar into milk mixture. Let cool to room temp.
- In a huge bowl, combine yeast and lukewarm water. Set apart five minutes for yeast to melt. Beat cooled milk mixture, egg, four cups flour, and nutmeg into yeast mixture.
- Knead dough in a bowl, adding up to half of cup extra flour if important, till a easy, soft dough forms. Divide dough into eight balls 3 inches in diameter. Place balls four inches apart on lightly greased cookie sheets; pat into four inch rounds. Brush tops of rounds with water and sprinkle with reserved sugar. Set aside, gently blanketed with kitchen towels, approximately 1 hour, or until doubled in size.
- Preheat oven to 350 degrees F (one hundred eighty degrees C). Bake raised rounds 30 minutes, or until golden brown. Remove from oven; go away oven on. Let cool on sheets 10-15 mins, or until cool sufficient to handle.
- With a serrated knife, reduce every spherical into six half-inch slices. Place slices, cut facets down, on cookie sheets and go back to oven for 5 mins. Turn slices and bake five to 7 minutes longer, or till golden on each sides. Turn off warmness and depart in unopened oven till cool, about forty five minutes. Store in tightly covered container.
Notes :
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