Rusks

Ingredients

• To 2 cups raised bread dough
• 1 cup sugar
• scant 1/2 cup butter
• 1 or 2 well-beaten eggs
• sifted flour enough to make a stiff dough

Method

1. 1

   Set to rise, mold into small biscuits, let rise again, sift sugar and cinnamon over the tops, and bake.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 15. The excerpt below is the record exactly as published.

Rusks Mix together 1 pt mashed potatoes, 1 cup sugar, and 1 cup liquid yeast. Let stand in a warm place over night, and next morning add 1 scant cup butter, 1 cup sugar, 2 or 3 well-beaten eggs, and warm sifted flour enough to make a sponge. Set in a warm place to rise and when light knead, using no more flour than necessary. Let rise again, then shape into small buns, put in well greased pans, let rise till light, then brush the tops with sweet cream, sprinkle with sugar and bake in a mod- erate oven. Another way: After the dough has raised for the second time, roll out ^^ inch thick, spread with cream, sprinkle v/ith sugar, roll up like jelly cake, pinch the edges, and cut off slices about % inch thick. Place flat on a well greased pan, let rise till light, and bake in a moderately quick oven. — [E. M. C, Mich. Rusks To 2 cups raised bread dough add 1 cup sugar, scant i/^ cup butter, 1 or 2 well-beaten eggs, and sifted flour enough to make a stiff dough

Cook this with the app: pantry check, scaling, and the assistant.