Zubriac Recipes

ZUBRIAC

Steps:

• Cook the noodles, drain them, and pat dry.
• Combine the cheeses, eggs, spices, and butter.
• Butter a 9 x 13 pan.
• Make some layers! Start with half the noodles, followed by half the cheese mixture, followed by all the spinach. Repeat the first two layers.
• Sprinkle with the 1/4 cup parmesan.
• At this point, your zubriac can be refrigerated until an hour before serving.
• Preheat oven to 350°F.
• Bake zubriac, uncovered, for about 50-60 minutes, until bubbly.
• Let stand 10 minutes before serving.

SUGAR ZWIEBACK

Steps:

• Heat milk in a small saucepan until just starting to bubble. Remove from heat; stir in butter, honey and salt. Set aside and let cool. Set aside 2 teaspoons sugar. Stir remaining sugar into milk mixture. Let cool to room temp.
• In a large bowl, combine yeast and lukewarm water. Set aside 5 minutes for yeast to soften. Beat cooled milk mixture, egg, 4 cups flour, and nutmeg into yeast mixture.
• Knead dough in a bowl, adding up to 1/2 cup more flour if necessary, until a smooth, soft dough forms. Divide dough into 8 balls 3 inches in diameter. Place balls 4 inches apart on lightly greased cookie sheets; pat into 4 inch rounds. Brush tops of rounds with water and sprinkle with reserved sugar. Set aside, lightly covered with kitchen towels, about 1 hour, or until doubled in size.
• Preheat oven to 350 degrees F (180 degrees C). Bake raised rounds 30 minutes, or until golden brown. Remove from oven; leave oven on. Let cool on sheets 10-15 minutes, or until cool enough to handle.
• With a serrated knife, cut each round into six 1/2-inch slices. Place slices, cut sides down, on cookie sheets and return to oven for 5 minutes. Turn slices and bake 5 to 7 minutes longer, or until golden on both sides. Turn off heat and leave in unopened oven until cool, about 45 minutes. Store in tightly covered container.