Method

Beat ¼ lb butter until white and add 7–8 egg yolks or 3–4 eggs, about 2 glasses yogurt, glass or more yeast, and about 3 glasses flour. Mix and let rise. Beat the dough thoroughly and add salt, ½ glass sugar, and the remaining flour. Knead to make a rather thick dough and let it rise a second time. Continue further as indicated for Rusks.

(Use ½ garnets flour in all.)

These proportions will yield about 50 buns, hence 100 rusks.

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