Rusks

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Servings: 40 Difficulty: Advanced
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Traditional twice-baked sweet bread squares, perfect for soaking in coffee or milk.
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Rusks

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 40 Calories: 2191.0

Description

These traditional rusks are a delightful, sturdy treat made from a rich, yeast-leavened dough enriched with egg yolks and butter. Unlike standard bread, these are baked twice: first as soft rolls, then sliced and dried until crisp. The result is a dense, slightly sweet cracker that holds up beautifully in hot beverages. They offer a comforting, nostalgic flavor profile, balancing the richness of dairy and eggs with a subtle sweetness. Ideal for breakfast, afternoon tea, or as a unique snack, these homemade rusks provide a satisfying crunch and melt-in-your-mouth texture when dipped. A wonderful way to use up extra egg yolks, they store well and make an impressive homemade gift.

Ingredients

Directions

  1. Scald the milk, then stir in the sugar. Allow the mixture to cool until it is lukewarm to the touch.
  2. Crumble the yeast cakes into the lukewarm milk mixture and stir until fully dissolved.
  3. Add 3 cups of the sifted flour to the yeast mixture and beat vigorously until the batter is smooth and thick.
  4. Cover the bowl and let the batter rise in a warm, draft-free place until it doubles in bulk, approximately 1 hour and 15 minutes.
  5. Once risen, add 4 of the beaten egg yolks, the salt, melted butter, and the remaining 4 cups of flour (or enough flour to form a dough that is soft but not sticky).
  6. Knead the dough gently and quickly until it becomes smooth, elastic, and easy to handle.
  7. Place the dough into a greased bowl, cover it, and let it rise in a warm, draft-free spot until doubled in size, about 1.5 hours.
  8. Preheat your oven to 400F (200C).
  9. Punch down the dough and roll it out on a floured surface to a thickness of 3/4 inch.
  10. Cut the dough into 1.5-inch rounds using a cookie cutter or glass.
  11. Place the rounds close together in two greased 8-inch square baking pans.
  12. Let the rolls rise again until doubled in bulk, about 1 hour.
  13. Beat the remaining egg yolk with 1 tablespoon of water and brush this mixture over the tops of the rolls.
  14. Bake in the preheated oven for about 25 minutes, or until the rolls are well browned and cooked through.
  15. Remove from oven and let cool slightly. Slice each roll in half horizontally.
  16. Place the slices cut-side up on a baking sheet.
  17. Return to the oven and bake for another 10-15 minutes, turning halfway, until the rusks are dry, crisp, and lightly toasted.
  18. Allow to cool completely before storing.

Nutrition Facts

Servings 40

Amount Per Serving
Calories 2191.0kcal
% Daily Value *
Total Fat 49.0g76%
Saturated Fat 14.2g71%
Cholesterol 1352.4mg451%
Sodium 5156.7mg215%
Total Carbohydrate 359.8g120%
Dietary Fiber 11.3g46%
Sugars 41.8g
Protein 66.1g133%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rusks, bread, twice-baked, crackers, yeast, butter, egg yolks, milk, sweet bread, snack, tea time, breakfast, homemade, crunchy, traditional, enriched dough, baking, comfort food, vegetarian, store-bought alternative
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