Rusks (Zweiback)
A dish made with scalded milk and yeast cakes.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- ½ cup scalded milk
- ½ teaspoon salt
- 2 yeast cakes
- ¼ cup sugar
- ¼ cup melted butter
- 3 eggs
- Flour
Make it lactose-friendly
- ½ cup scalded milk → lactose-free milk, oat milk, or almond milk
- ¼ cup melted butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Dissolve yeast cakes in milk; when lukewarm, add salt and one cup flour; cover, and let rise until very light; then add sugar, butter, eggs unbeaten, and flour enough to handle. Shape as finger rolls, and place close together on a buttered sheet in parallel rows, two inches apart; let rise again and bake twenty minutes. When cold, cut diagonally in one-half inch slices, and brown evenly in oven.
Nutrition (estimated, per serving)
| Calories | 462 |
|---|---|
| Protein | 13.0 g |
| Fat | 32.5 g |
| Carbs | 31.6 g |
| Fiber | 1.4 g |
| Sodium | 731 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States