Rusks recipe of 09-05-2015 [Updated on 06-03-2017]
Making rusks at home is easier than you think. The dough is like that of a brioche bread, which is then sliced and toasted in slices in the oven, simple isn't it? Genuine, fragrant and perfect for breakfast, mine rusks home made have been a success and I will certainly prepare more. Once taken out of the oven and cooled, they can be kept for several days in closed plastic bags without air inside, I eat them in a couple of days stuffed with a layer of butter and strawberry jam but for the sweet tooth, I recommend spreading a generous layer of nutella and you will taste that. Well girls I leave you to today's recipe and I wish you a very sweet weekend: *
How to make rusks
Dissolve the malt, sugar and yeast in the milk at room temperature
Put the flour in a bowl, pour the mixture in the center and start working.
When the flour has been absorbed, add the egg, honey, oil and salt and knead until the mixture is smooth and homogeneous.
Form a sausage.
Then put it in a greased loaf pan () I used a 25x10 cm mold). Let it rise for about 2 hours.
Now brush the surface with a little milk and bake in the oven at 180 degrees for 30 minutes.
Once cooked, take out of the oven and let it cool completely.
Then cut into slices half a centimeter thick, and place them on a baking sheet covered with parchment paper.
Toast the rusks by baking again in the oven at 150 ° for 20 minutes.
Let it cool down
and serve your rusks.