Sweet Rusks for Dunking

Preparation info
  • Makes


    • Difficulty


Appears in
The Modern Baker

By Nick Malgieri

Published 2008

  • About

This type of rusk, called a beschuit in Dutch, is a breakfast and tea bread. It is as common in South Africa as it is in the Netherlands, a remnant of that country’s original Dutch settlers. If the Dutch name sounds like biscotti, it’s for good reason: Rusks of all kinds, whether yeast risen or baking powder risen as the ones here, are first baked, then cut or separated and baked again, just like the toasted Italian cookies. This recipe comes from Reina Teeger, via h