KAVRING (SMALL SUGAR RUSKS)
From a little Norwegian Recipes book of mine. Sorry about the oven temperatures! But, I believe a hot oven is 425 degrees, moderate is 350, and slow is 325.
Provided by BeccaB3c
Categories Breads
Time 30m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Cream butter and sugar.
- Add slightly beaten egg, then the milk and lastly, the dry ingredients which have been sifted together- Stir as little as possible.
- turn dough out onto floured board, shape into small buns and bake about 10 minutes in a hot oven.
- When done, cut each roll in half and return to oven.
- Bake in a slow oven until brown.
Nutrition Facts : Calories 4869.9, Fat 205.1, SaturatedFat 124.8, Cholesterol 733.7, Sodium 4126.5, Carbohydrate 664.8, Fiber 19.4, Sugar 102.4, Protein 90.5
WHOLE WHEAT BUTTERMILK RUSKS
The perfect rusk recipe for dunking in coffee, tea, or hot chocolate. I actually sell these rusks to make a little extra money!
Provided by Nikki
Categories Dessert
Time 3h10m
Yield 48 medium rusks
Number Of Ingredients 5
Steps:
- Mix flour, baking powder and sugar.
- Melt margarine and beat in buttermilk until creamy.
- Add to dry ingredients and mix well.
- Press into greased baking sheet, pressing until it reaches all the edges and corners.
- Bake at 180°C for 45 minutes.
- Cut into fingers and spread out onto 2 baking trays.
- Dry in a 100°C oven for 1 1/2-2 hours.
- YUM!
Nutrition Facts : Calories 111.5, Fat 8.5, SaturatedFat 1.8, Cholesterol 0.4, Sodium 132.2, Carbohydrate 9, Sugar 8.8, Protein 0.5
GERMAN ZWIEBACK: RUSKS
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.
Provided by Olha7397
Categories Breads
Time 1h50m
Yield 72 serving(s)
Number Of Ingredients 6
Steps:
- Cream the yeast with 1/2 cup of the milk and 1 teaspoon of the sugar.
- Leave it in a warm place until foaming, about 15 minutes.
- Then add it to 2 cups of the flour.
- Mix thoroughly, gradually adding 2/3 cup of the remaining milk, to make a yeast sponge.
- Let it rise in a warm place until it has doubled in bulk, about one and one half hours.
- Stir into the sponge the egg yolks, remaining sugar, butter and the rest of the flour and milk.
- Blend the mixture into a dough.
- Turn the dough out onto a floured surface and knead it thoroughly for about 15 minutes, or until it is smooth and elastic.
- Cover the dough with a damp cloth and let it rise for 30 minutes in a warm place.
- Shape the dough into three 12-inch cylindrical loaves.
- Sprinkle the tops with a few drops of tepid water.
- Place the loaves on buttered baking sheets, let them rise for about 45 minutes, then bake them in a preheated 400 F.
- oven for 50 minutes, or until light brown.
- The next day, cut the loaves into thin slices with a very sharp knife.
- Place the slices on buttered baking sheets and bake them in a preheated 325 F.
- oven for 30 minutes, turning them after 15 minutes.
- When finished, they should be dry and evenly browned.
- Elek Magyar.
- Kochbuch Fur Feinschmecker.
Nutrition Facts : Calories 76.4, Fat 2, SaturatedFat 1.1, Cholesterol 12.7, Sodium 14.8, Carbohydrate 12.6, Fiber 0.4, Sugar 1.4, Protein 2
SWEDISH COUNTRY INN'S RUSKS
The Swedish Country Inn is a B&B in Lindsborg, Kansas..."Little Sweden USA." A town too small to have a stoplight, with cobblestone streets and Dala horses adorning all the houses, this hamlet is the heart of Swedish Kansas pioneer history and host to a huge biannual Swedish festival that draws thousands. How do I know? I went to college in that tiny town (our mascot was the Swede, go figure!). My mother often stayed at the Swedish Country Inn when she came to visit and became absolutely addicted to their rusks (kind of the Swedish answer to biscotti; dunk these in your coffee rather than eating them like biscuits). Even 15 years later, if I was anywhere in the area I would stop and pick some up for her...at least until I found the recipe for myself! :o)
Provided by winkki
Categories Breads
Time 3h15m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Cream shortening and sugar.
- Add remaining ingredients.
- Spread dough in greased 9 x 12-inch pan.
- Bake at 350F for 1 hour.
- Remove from oven and brush with cream.
- Sprinkle with cinnamon and sugar if desired.
- Let cool for 15 minutes.
- Turn onto a baking sheet and cut in strips 1-1/2" x 3", separated from each other.
- Dry in 200F oven for 1 to 2 hours.
- These will keep for a long time; airtight container preferred but not necessary.
- Also freeze well.
Nutrition Facts : Calories 3979.7, Fat 192.2, SaturatedFat 36.1, Cholesterol 223.4, Sodium 2945.1, Carbohydrate 514.6, Fiber 20.6, Sugar 217.3, Protein 63.6
SOUTH AFRICAN RUSKS
Make and share this South African Rusks recipe from Food.com.
Provided by goodies
Categories Breakfast
Time 3h15m
Yield 40 45, 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven at 180c and spray pam on a baking dish.
- Mix together flour, sugar, sunflower seeds, granola, baking powder and salt.
- melt margarine and add to the dry ingredients along with the yogurt and mix everything together well.
- Place in baking dish and put in the oven for approximately 45 mins.
- Take out of the oven and let cool.
- 6. After it has cooled cut into small squares (for dipping into coffee/tea).
- 7. put back in the oven on a low temperature over night to dry them out.
Nutrition Facts : Calories 4691.5, Fat 260.6, SaturatedFat 55.7, Cholesterol 63.7, Sodium 6377.9, Carbohydrate 529.7, Fiber 62.9, Sugar 145.6, Protein 106.2
BUTTERMILK RUSKS
Make and share this Buttermilk Rusks recipe from Food.com.
Provided by Bokenpop aka Mad
Categories Breads
Time 1h15m
Yield 40 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 240°C.
- Sift the dry ingredients and stir til well mixed.
- Cut in butter - the mixture should resemble corn meal when done.
- Beat buttermilk and egg together and add to dry ingredients.
- Mix to a firm dough.
- Pinch off golf ball sized pieces of dough and press lightly into rectangular shape approx 2cm thick.
- Place close together in two greased loaf pans (30cm x36cm x 7cm) and brush the sides of each row of balls with oil so that the rusks will break apart easily after being baked.
- Brush with diluted milk.
- Bake at 240C for 10 minutes, then reduce heat to 190C and bake for further 50 minutes.
- Turn out on cooling rack and break in two or three places so that the rusks will cool more quickly.
- When cool, break neatly into individual rusks and allow to dry out in a very low oven (120C).
Nutrition Facts : Calories 142.2, Fat 5.5, SaturatedFat 3.3, Cholesterol 19, Sodium 246.1, Carbohydrate 19.8, Fiber 0.7, Sugar 0.6, Protein 3.1
SOUTH AFRICAN RUSKS
Make and share this South African Rusks recipe from Food.com.
Provided by Norahs Girl
Categories Breads
Time 12h15m
Yield 24 rusks approx
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- In a large mixing bowl, thoroughly mix the dry ingredients.
- Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough.
- Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness.
- Cut the dough into rectangles about 2 by 4 inches.
- Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little.
- Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry.
- The finished rusks should be very dry and hard.
- Cool and store in an airtight container.
- Rusks will keep for weeks.
- Variations Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2 cup currants or chopped raisins.
- Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon.
- Peanut Rusks: Add 1 cup coarsely chopped peanuts.
KAVRING (RUSKS)
Number Of Ingredients 9
Steps:
- Heat oven to 350° F. Cream shortening and 2 cups sugar add eggs and beat well. Add milk, cardamom, flour, and baking powder mix well. Fill 2 greased 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans 1/2 full. Sprinkle with sugar and cinnamon. Bake 40 to 50 minutes. Cool and slice 1/2 -inch thick. Place slices on ungreased cookie sheet in 350° F oven to crisp for 20 to 25 minutes. Watch closely.Note: The rusk bread is also good served as a coffee cake without crisping.
Nutrition Facts : Nutritional Facts Serves
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