Tweeback/Twoiback by @russischraclette

14h58

18 servings

🌾

1.2 kg

Flour

🥛

640 ml

Milk

🧈

64 g

Butter

🍬

3.8 EL

Sugar

🧂

1.3 EL

Salt

🍞

18 g

Yeast

💧

130 ml

Water

  1. Mix

    Mix pre-dough ingredients, let rest 12-16h.

  2. Combine

    Combine main dough, let rest 45-60min.

  3. Form

    Form balls, assemble, let rest 30min.

  4. Bake

    Bake at 170°C for 25-30min.

Tweeback/Twoiback by @russischraclette

14h58

18 servings

🌾

1.2 kg

Flour

🥛

640 ml

Milk

🧈

64 g

Butter

🍬

3.8 EL

Sugar

🧂

1.3 EL

Salt

🍞

18 g

Yeast

💧

130 ml

Water

Preparation Steps

  1. Step 1/4

    Mix pre-dough ingredients, let rest 12-16h.

  2. Step 2/4

    Combine main dough, let rest 45-60min.

  3. Step 3/4

    Form balls, assemble, let rest 30min.

  4. Step 4/4

    Bake at 170°C for 25-30min.

Composition

Ingredients

Types

Grains, Dairy, Condiments, Baking, Liquids

Ingredients

flour, milk, butter, sugar, salt, yeast, water

Allergens

gluten, dairy

Dietetics

Dietary regimen

Vegetarian

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

14 hours 30 minutes

Cooking

28 minutes

Overall

14 hours 58 minutes

Difficulty

Level

Medium (2/4)

Steps

4 steps

Equipments

Utensils

mixing bowl, spoon, baking sheet

Appliances

oven

Type

Type

Type Of Dish

Bread, Snack

Occasions

Breakfast, Snack

Origin

Source

Platform

instagram

Original Creator

@russischraclette

Origin

Cuisine

Russian Mennonite

Geographic

to inform

Various

Aspect

Texture

Soft, Crunchy

Flavors

Sweet, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1-2 days (cool,dry), fridge : up to 1 week (wrapped,airtight container)