Plautdietsch word of the day: aunjebrent.
Definition: burnt to the bottom, in cooking, baking or anything else that burns and sticks to the bottom. (a silicone mat was used in the top image to prevent the bottom of the tweibach from getting too brown)
A short history lesson: Russian Mennonite tweibach is a centuries old food tradition that was enjoyed almost daily, as well as at special celebrations. Pronounced Tweebak in Plautdietsch, it is a yeast bread roll formed from two pieces of dough that are pulled apart when eaten. Placing the two balls of dough one on top of the other so that the top one does not fall off during the baking process is part of the art and challenge that must be mastered by the baker. Traditionally, this type of tweibach is baked Saturday and eaten Sunday morning and for afternoon Faspa, a light meal. Tweibach originated in the port cities of the Netherlands and the Danzig area. The toasted, dried buns were used to provision ships. Mennonite immigrants from the Netherlands, who settled in around Danzig in West Prussia, continued this practice and brought it to Russia when they migrated to new colonies in what is today Ukraine.”
Want to impress that new love prospect in your life with some authentic Mennonite cooking? The Mennonite Treasury cookbook is still available. Check out the link below.
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