Dutch Rusk Breakfast Recipes
DUTCH RUSK BREAKFAST
I happened to spot a package of Dutch Rusks the other day when I was shopping and immediately thought of this beakfast that I had as a child. I feel a bit foolish even posting it, it is so simple It may bring back some memories or if you haven't tried it - do.
Provided by Bergy
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Warm the milk, do not boil.
- Place a rusk in a bowl sprinkle with half the cinnamon & splenda.
- Top with second rusk and sprinkle with remaining splenda & cinnamon.
- Pour the warm milk over the rusks and enjoy.
Nutrition Facts : Calories 159.1, Fat 9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 119.9, Carbohydrate 12.3, Fiber 0.6, Protein 8.1
DUTCH RUSKS
If you don't feel well or can't go to sleep, eat these with some warm milk. Dip them in if nobody's looking. So good and so soothing.
Provided by Olha7397
Categories Yeast Breads
Time 1h15m
Yield 60 rusks
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F degrees.
- Proof the yeast in 1/2 cup of the lukewarm milk with 1 teaspoon of the sugar.
- When you have a yeast sponge, add the rest of the milk, sugar, and soft butter. Stir in the flour, cup by cup, until you have a dough that you can knead. Work until smooth and shiny, then place in a large buttered bowl, cover with a towel and put in a warm place for about 1 hour or until doubled in bulk.
- Take the dough out onto a lightly floured work surface, knead for a few minutes and roll into ropes, about 2 inches thick. Bread off pieces, about the size of an egg, and shape into little round buns.
- Place these on buttered baking sheets, cover with a towel and let rise until doubled in bulk, about 45 minutes.
- Bake in the oven until they are pale gold, about 15 to 20 minutes.
- Cool on a rack.
- After they have cooled, use a big fork to slice the top half off each bun. Place both tops and bottoms on a baking sheet; they can be rather close together.
- Bake in a 400 degrees oven until light brown, about 10 to 15 minutes. Turn off the heat and let them get crisp.
- Let cool completely before eating.
- These will keep crisp and fresh for a long time. If they do get soggy, put them back in a low oven and let them crisp again. 60 rusks. Do not freeze.
- Breads Of The World.
Nutrition Facts : Calories 74.7, Fat 2.4, SaturatedFat 1.4, Cholesterol 6.2, Sodium 18, Carbohydrate 11.7, Fiber 0.4, Sugar 1.7, Protein 1.6
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