rusk

Circus Rusks

May 06, 2016


We have named these tea rusks Circus Rusks because they have an ability to disappear. Now you see them – Simsalabim! – now you don't. You have to be fast and rush to the kitchen or the family has already eaten them! 

 25 pcs. 

2 eggs 
1,25 dl (120 g) sugar 
1 tsp vanilla sugar 
2,5 dl (160 g) wheat flour 
hint of salt 
1 tsp baking powder 
150 g hazelnuts 
25 g melted butter 
butter and breadcrumbs to line the cake tin 

Beat the eggs and sugars well. Sift flour, salt, and baking powder together in a bowl. Add nuts to the flour mixture and mix well. Add the flour mixture and melted butter to the egg mixture and stir until combined. Pour batter into the prepared cake tin. 

Preheat the oven to 175°C. Bake for about 40 minutes. 

Take the bread out of the tin and let it cool down for a while. 

Slice the cake into 25 slices. Put the slices on a baking tray and place them in the oven heated to 200°C. When the rusks are golden brown turn the heat down to to 75°C and dry until crunchy and light.


rusk

Secret Temptation

September 09, 2015


Nobody in my family has ever asked me to bake these buttermilk rusks. Nobody seems to like them, but whenever I put them on the table, they disappear in no time! 

40 pcs.

 3 dl (300 g) fat-free buttermilk
25 g fresh yeast
0,75 tsp salt
0,5 dl (45 g) Scandinavian dark syrup or American light molasses
1,5 tsp Seville orange peel, powdered
1,5 tsp fennel seeds
3 tsp caraway seeds
10 dried apricot

2 dl (110 g) fine, light rye flour (bolted rye flour)
4 dl (270 g) fine, dark wheat flour (yeast bread wheat flour)

 Blend the yeast, salt, syrup, Seville orange peel, seeds and small bits of dried apricots with the lukewarm buttermilk. Add the flour and knead about 7 minutes.

 Cover and leave to rise at room temperature.

 Turn the dough out onto a floured surface and gently, with a spatula, lift the edges of the dough in toward the center. Shape into a loaf and put it into an oiled, 20 cm x 20 cm square cake tin. The dough is very moist and sticky, shape the loaf again in the tin with oiled hands if necessary.

 Cover and leave to rise at room temperature for 30 minutes.

 Preheat the oven to 175°C. Bake for 50–60 minutes. Take the bread out of the tin and let it cool down for a while. Slice the bread into 40 slices. Put the slices on a baking tray and place them in the oven heated to 75°C to dry for about 2 hours, turning them about every 30 minutes.