Sugar Zwieback Recipe

Name: Sugar Zwieback
Ingredients: 1 cup milk; 4 tablespoons butter, cut into pieces; 0.25 cup honey; 0.5 teaspoon salt; 0.66666668653488 cup white sugar; 1 (.25 ounce) package active dry yeast; 0.25 cup warm water; 1 egg; 4 cups all-purpose flour; 0.5 teaspoon freshly grated nutmeg

Ingredients

This recipe yields 24 servings.

1 cup milk
4 tablespoons butter, cut into pieces
cup honey
teaspoon salt
cup white sugar
1 (.25 ounce) package active dry yeast
cup warm water
1 egg
4 cups all-purpose flour
teaspoon freshly grated nutmeg

Directions

Heat the milk in a small saucepan over medium heat until it just begins to bubble around the edges. Remove from heat and stir in the butter, honey, and salt. Set aside and allow it to cool to room temperature.
Reserve 2 teaspoons of sugar. Add the remaining sugar to the cooled milk mixture and stir until dissolved.
In a large bowl, combine the yeast with the warm water. Let it sit for 5 minutes to activate the yeast.
Once the yeast mixture has rested, add the cooled milk mixture, egg, flour, and freshly grated nutmeg. Stir until combined, then knead the dough in the bowl. If the dough is too sticky, gradually add up to cup more flour until it forms a smooth, soft dough.
Divide the dough into 8 equal portions, shaping each into a ball approximately 3 inches in diameter.
Place the dough balls on lightly greased baking sheets, spacing them about 4 inches apart. Flatten each ball into a round, approximately 4 inches wide. Brush the tops of the rounds with water and sprinkle the reserved sugar over them.
Cover the dough rounds loosely with kitchen towels and allow them to rise for about 1 hour, or until they have doubled in size.
Preheat your oven to 350F (180C). Once the dough has risen, bake the rounds for 30 minutes, or until they turn a golden brown. Remove them from the oven but leave the oven on.
Allow the rounds to cool on the baking sheets for 10-15 minutes, or until they are cool enough to handle.
Using a serrated knife, cut each round into six -inch thick slices. Place the slices, cut sides down, back onto the cookie sheets.
Return the slices to the oven and bake for 5 minutes. Flip the slices over and bake for an additional 5-7 minutes, or until they are golden brown on both sides.
Turn off the oven and leave the slices inside, with the oven door closed, for about 45 minutes to finish drying out and crisping up.
Once completely cooled, store the slices in an airtight .

Nutrition Facts (per serving)

Nutrition	Amount	% Daily Value
Calories	134
Total Fat	3g	3%
Saturated Fat	2g	8%
Cholesterol	14mg	5%
Sodium	70mg	3%
Total Carbohydrate	25g	9%
Dietary Fiber	1g	2%
Total Sugars	9g
Protein	3g	6%
Calcium	17mg	1%
Iron	1mg	6%
Potassium	49mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Sugar Zwieback, a type of twice-baked biscuit, originates from Germany, where it has been a staple for centuries. The name "Zwieback" itself is derived from the German words "zwei" (two) and "back" (bake), referring to the method of baking the dough twice. Traditionally, Zwieback was made to preserve bread, allowing it to last longer by drying it out through a second baking. Over time, it evolved into a popular snack, especially for children and teething infants, thanks to its hard, crunchy texture. The sugar coating adds a subtle sweetness, making it an enjoyable treat for all ages.

Regional Variations

While Zwieback originated in Germany, variations of this biscuit can be found across Europe. In the Netherlands, it is known as "Beschuit," and in Italy, it is often referred to as "Biscotto." The German version, however, remains the most famous, and the sugar-coated varietyknown as Sugar Zwiebackhas become a quintessential part of German baking traditions. It is typically flavored with a hint of nutmeg, which is a hallmark of German pastry. While the basic recipe remains the same, some regions add different spices or ingredients to give their own twist to this classic treat.

Distinguishing Features

Though similar to biscotti, Zwieback differs in its preparation and texture. Biscotti is typically a sweet, nut-studded Italian cookie that is also baked twice. However, Sugar Zwieback tends to be less sweet and more neutral, making it an ideal snack for young children, particularly those who are teething. Unlike biscotti, which is often served as a dessert or with coffee, Zwieback is a versatile snack that can be enjoyed with milk, tea, or even as part of a light breakfast. Its dryness makes it perfect for dipping, and it can be stored for a long time without losing its crisp texture.

Common Occasions for Serving

Sugar Zwieback is a beloved treat often served as a snack for children and toddlers. Its firm texture makes it an ideal choice for teething babies, as it provides relief from sore gums. In fact, it is commonly referred to as a "teething biscuit." It is also frequently enjoyed by adults with a cup of tea or coffee, especially in German households where it is a part of traditional tea-time snacks. In addition, some families serve Zwieback as a light breakfast or as a simple accompaniment to a hearty soup. In bakeries, it is often sold as a convenient snack, ideal for both children and adults alike.

Interesting Facts

One fascinating aspect of Zwieback is its role in history. During the 17th century, German explorers took Zwieback with them on long voyages as it was a practical food that could withstand long periods of storage. The hard texture helped it stay fresh, making it a reliable source of sustenance for travelers. In modern times, Sugar Zwieback has become a popular snack among families with young children, particularly as a teething aid. Interestingly, Zwieback is also used as a crust for cheesecakes in some parts of the world, showcasing its versatility beyond a simple snack.

Moreover, the biscuit's ability to be customized with various spices, such as cinnamon or vanilla, has led to a variety of regional twists. In recent years, people have even started making homemade Zwieback using bread machines, making it an accessible treat for all to enjoy.

FAQ about Sugar Zwieback Recipe

After baking and cooling, store the Zwieback in an airtight container to keep them fresh. They will last for up to a week at room temperature. For longer storage, you can refrigerate them for up to two weeks or freeze them for up to three months.

Yes, you can substitute honey with brown sugar or maple syrup. You can also try using whole wheat flour instead of all-purpose flour for a slightly different texture. Some users have substituted cinnamon for nutmeg, and others have used vanilla extract for added flavor.

Yes, many users have successfully used a bread machine to make the dough for this recipe. Simply add the ingredients in the order recommended by your machine's instructions for dough. This will save time and effort, especially for busy cooks.

Yes, you can adjust the thickness of the Zwieback by altering the size of the dough balls. If you want thinner cookies, flatten the dough rounds more before baking. If you prefer thicker ones, leave them a bit more rounded. Just keep in mind that thinner cookies will bake more quickly.

Yes, Zwieback is a popular choice for teething biscuits. Just make sure to adjust the size of the cookies to suit your baby's hands, and always supervise them when eating to ensure they don't break off pieces that might be a choking hazard. You can also reduce the sugar content if you'd like a less sweet version.

If your dough didn’t rise as expected, it could be due to the yeast not being active enough. Ensure that your yeast is fresh and that the water temperature is lukewarm (about 100°F to 110°F or 37°C to 43°C). If you placed the dough in a cold room, try putting it in a warmer spot or even using a proofing setting on your oven.

The Zwieback should be golden brown when it's done baking. After the initial 30-minute baking time, check the rounds to ensure they have a firm, golden crust. When cutting into slices, they should feel crisp and dry. If they’re still soft, return them to the oven for a few more minutes.

Yes, you can experiment with adding flavorings like cinnamon, vanilla, or even cardamom to the dough. These spices will complement the mild sweetness of the Zwieback and add a unique twist to the traditional recipe.

Yes, Zwieback can be frozen. Once fully cooled, place the cookies in an airtight container or freezer bag. They will stay fresh for up to three months in the freezer. To serve, simply thaw at room temperature or reheat them in the oven for a few minutes.

Yes, you can easily adjust the recipe to your needs. If doubling, simply double the ingredients and baking time as needed. If halving, be mindful to adjust the dough's rising time and baking time slightly as smaller batches may cook faster.

Comments

Julie Anderson

02/05/2023 04:06:39 AM

Rewritten review: I highly recommend this simple zwieback toast recipe for anyone looking to make a delicious teething biscuit. The biscuits turn out wonderfully firm and have a subtle sweetness from the sugar and nutmeg. For a little extra flavor, I like to include 1/8 tsp of cinnamon and 1/2 tsp of vanilla in my batch. These biscuits are perfect for dunking in milk, and they are a hit with both my grandchildren and our twins who are nine years old. Making these at home is not only more cost-effective than buying them from the store but also results in a tastier treat. I personally use a bread machine for this recipe, and the outcome is always fantastic. These biscuits also store well, making them convenient for snacking. I can't wait for my daughter-in-law to have more babies so I can whip up another batch of these delicious zwieback biscuits. This recipe has definitely earned a permanent spot in my kitchen!

George Davis

12/19/2024 12:03:31 AM

I'm thrilled with how these turned out! Taking a cue from another reviewer, I decided to use my bread machine to make them. With a 5-month-old daughter and an 8-month-old niece, I'm excited to share these treats with them. And my 7-year-old absolutely adores them with a glass of milk!

Steven Lewis

03/09/2023 12:14:30 AM

Easy to make and delicious cookies that are reminiscent of mild biscotti. Perfect for snacking!

audio version

Cook Time: 40 minutes

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