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Sugar rusks or anise rusks

updated

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Ingredients for 1 servings:

  • 250 g flour
  • 15 g yeast
  • 125 ml milk
  • ¼ tsp salt
  • 170 g sugar
  • 140 g butter, soft
  • n. B. Anise powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the yeast in the warmed milk and mix with the flour, salt, 20g sugar, and 40g butter to form a yeast dough. Let the dough rise until it has visibly increased in size and then pour it into a loaf pan or venison loin pan. Bake at 200°C on the bottom rack of the oven for about 25 minutes. The surface should be lightly browned. Once cooled, cut into 1cm thick slices and place on an ungreased baking sheet. For the sugar rusk, mix 100g butter with 150g sugar. For the anise rusk, add the anise and spread it on the slices. Bake at 225°C on the middle rack of the oven for about 15-18 minutes. This may take a little longer depending on the oven. The rusk must be really dry. You can, of course, also make the rusk without the glaze.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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