1 hr 50 mins
1 hr 20 mins
Rusks made without salt, as in this recipe, and stored in an airtight container will keep for months. Salt should not be added to the dough because it absorbs moisture from the atmosphere, making the rusks soften more quickly.
My Private Note
Units: US | Metric
- 1Cream the yeast with 1/2 cup of the milk and 1 teaspoon of the sugar.
- 2Leave it in a warm place until foaming, about 15 minutes.
- 3Then add it to 2 cups of the flour.
- 4Mix thoroughly, gradually adding 2/3 cup of the remaining milk, to make a yeast sponge.
- 5Let it rise in a warm place until it has doubled in bulk, about one and one half hours.
- 6Stir into the sponge the egg yolks, remaining sugar, butter and the rest of the flour and milk.
- 7Blend the mixture into a dough.
- 8Turn the dough out onto a floured surface and knead it thoroughly for about 15 minutes, or until it is smooth and elastic.
- 9Cover the dough with a damp cloth and let it rise for 30 minutes in a warm place.
- 10Shape the dough into three 12-inch cylindrical loaves.
- 11Sprinkle the tops with a few drops of tepid water.
- 12Place the loaves on buttered baking sheets, let them rise for about 45 minutes, then bake them in a preheated 400 F.
- 13oven for 50 minutes, or until light brown.
- 14The next day, cut the loaves into thin slices with a very sharp knife.
- 15Place the slices on buttered baking sheets and bake them in a preheated 325 F.
- 16oven for 30 minutes, turning them after 15 minutes.
- 17When finished, they should be dry and evenly browned.
- 18Elek Magyar.
- 19Kochbuch Fur Feinschmecker.
Nutritional Facts for German Zwieback: Rusks
Serving Size: 1 (27 g)
Servings Per Recipe: 72
- Amount Per Serving
- % Daily Value
- Calories 76.3
- Calories from Fat 17
- Total Fat 1.9 g
- Saturated Fat 1.1 g
- Cholesterol 12.6 mg
- Sodium 14.7 mg
- Total Carbohydrate 12.5 g
- Dietary Fiber 0.4 g
- Sugars 1.4 g
- Protein 1.9 g