Rusks with yeast
Bread, buns & biscuitsCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Rusks with yeast
½ | tsp | Salt |
1 ¼ | dl | Whole milk or cream |
100 | g | Butter or margarine |
25 | g | Yeast |
250 | g | Wheat flour |
50 | g | Sugar |
Instructions for Rusks with yeast
To prepare the Rusks with yeast recipe, please follow these instructions:
Tørdelene sieve. The milk is heated to 30 degrees, the yeast is mixed in a little of this and the fat melted in the rest. All mixed and kneaded, the dough is shiny and tough. The raised to double.
The dough is kneaded, rolled through to one or several sausages cut into uniform pieces, which rolled into balls. Made on a greased plate, after noted bake low light brown in 7-8 minutes. Set aside to cool slightly bisected and dried in the oven at low heat until bread-crumbs is uniform pale brown.
The dough may be added cardamom.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328