Ingredients

  • 1 garnets, or about 5 lbs, flour
  • ¼ garnets or 3 glasses, milk or cream
  • 6 eggs
  • glass sugar, cardamom or cinnamon
  • 1 teaspoon salt
  • ¾ or 1⅛ glasses butter
  • ½ glass yeast, and 2 eggs to paint the dough.

Method

Prepare a dough from yeast, half the flour, and warm milk or cream that was previously boiled. Let the dough rise slightly in a warm place, then beat it thoroughly. Add 6 eggs, 1 teaspoon salt, glass sugar, and butter. (If the dough is prepared with cream, use ¾ glass butter; if prepared with milk, use 1⅛ glasses butter.) Knead until the dough does not stick to your hands and let it rise a second time. Form into small round buns, without sprinkling them with flour. If the dough sticks to your hands, grease them lightly with butter. Place the buns on a buttered baking sheet, let them rise, paint with egg yolk beaten with water, and bake for 15 minutes. After removing from the oven, let them cool slightly, halve them with a sharp knife, and immediately return them to the oven to dry out.

The cut surfaces of the rusks may be dipped in milk or wine. Sprinkle immediately with sugar and cinnamon, place on a baking sheet, and dry out in the oven. Rusks that have already been dried out may be glazed with white or chocolate icing and then returned to the oven for several minutes.

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