Sugar Zwieback Recipe

• 1 cup Milk
• 4 tbsp Butter (cut into pieces)
• ¼ cup Honey
• ½ tsp Salt
• 2/3 cup White Sugar
• 1 (0.25 ounce) package active dry Yeast
• ¼ cup Warm Water
• 1 Egg
• 4 cups All-Purpose Flour
• ½ tsp Nutmeg (freshly grated)

• Pour milk in a small saucepan and heat it till starts to bubble up.
• Remove from heat and add in butter, honey and salt. Mix and set it aside to cool.
• Reserving 2 tsp of sugar, add the remaining to the milk mixture. Allow it to cool to room temperature.
• Combine yeast and warm water in a large bowl. Leave it aside for 5 minutes till the yeast softens.
• Add the cooled milk mixture, egg, flour and nutmeg into the yeast mixture. Beat well.
• Knead the dough, adding more flour if required. Mix to form smooth, soft dough.
• Divide the dough into 8 portions.
• Place the balls on lightly greased cookie sheets 4 inches apart.
• Pat the balls into 4 inches roundels.
• Brush the tops of the balls with water and sprinkle the reserved sugar.
• Cover the balls with kitchen towels lightly and set aside for 1 hour till they double up in size.
• Preheat oven to 350 °F (175 °C).
• Bake the balls for 30 minutes till they turn golden brown.
• Remove from the oven and cool them for 10 to 15 minutes. Leave the oven on.
• Cut each roundel into 6 ½-inch slices.
• Place the slices on cookie sheets, with the cut sides down.
• Bake for further 5 minutes.
• Turn the slices and bake for another 5 to 7 minutes till they are golden brown on both sides.
• Turn the oven off and leave the slices in unopened oven for 45 minutes.