No. 3124 — Rusks Made from Sweet Yeast Buns

Make a sponge from warm boiled milk or cream, yeast mixture and half the flour. Let rise slightly in warmth. Beat well and add 6 eggs, 1 teaspoon salt, ⅔ glass sugar and butter: ¾ glass if made with cream, or 1⅛ glasses if made with milk.

Knead until the dough comes away from the hands and let rise a second time. Shape small round buns without dusting with flour; instead grease the hands lightly if the dough sticks. Once risen on a baking sheet, brush with yolk beaten with water and bake for ¼ hour.

Let cool slightly, slice with a sharp knife and immediately return to the oven to dry. Alternatively dip each cut side into milk or wine, sprinkle with cinnamon sugar and dry on a baking sheet.

The dried rusks may also be glazed with white or chocolate icing and returned to the oven for a few minutes.

The ingredient list gives 1 garnetz (5 pounds) flour, ¼ garnetz (3 glasses) milk or cream, 6 eggs, ⅔ glass sugar, cardamom or cinnamon, 1 teaspoon salt, ¾ or 1⅛ glasses butter, ½ bottle milk, 10 zolotniks dry yeast and 2 eggs for glazing.