Zwiebach recipe

October 21, 2020 | People | Volume 24 Issue 22
Elfrieda Schroeder | Special to Canadian Mennonite
(Photo courtesy of Elfrieda Schroeder)

Now that I am retired, I love to bake zwiebach and have become known at Jubilee Mennonite Church in Winnipeg as the “Zwiebach Lady.”

You can read more about my story here

My zwiebach recipe comes from a cookbook made as a fundraiser for Parkwood Mennonite Home in Waterloo, Ont., called 1999-International Year of Older Persons. The recipe was submitted by Gloria Dirks, the director of Parkwood at the time.


2 pkgs. yeast

½ cup lukewarm water

1 tsp. sugar

4 cups milk

1 ¾ cups margarine

1 ¾ tsp. salt

10-12 cups all-purpose flour


Stir yeast into lukewarm water and sugar and allow to rise for about 10 minutes. Scald milk, add margarine and salt to milk and stir until dissolved. Allow mixture to cool until lukewarm. Add 3 cups flour and beat well. Add yeast mixture and remaining flour. Knead dough until elastic.

Allow to rise until double in size. Punch down, then form small buns, 2 inches in diameter and place on a cookie sheet. Form slightly smaller buns and put on top of larger buns, pressing down firmly. Allow to rise until puffy.  Bake at 400 degrees for 20 minutes or until golden brown.

These zwiebach turn out perfectly every time.

—Corrected Oct. 27, 2020

More recipes:
Jill’s Oven Omelette
Barry’s butter tart recipe
Community Supper bread recipe

(Photo courtesy of Elfrieda Schroeder)

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