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rusk Recipe

Recipe By Cake for all occassions By Kanika Bhatia

A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a teether for babies. In some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk.

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1hr 48minstotal
1hr 48m.total
rusk
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Ingredients for rusk Recipe

  • 1.50 cups All purpose flour
  • 1/4 cup Milk
  • 0.13 cup water
  • 1.13 tsp RapidRise Yeast
  • 1/2 tsp Cardamom seeds
  • 1/2 tsp Salt
  • 1.50 tsp Sugar
  • 1/2 tsp Vanilla extract
  • 1.50 tbsp Unsalted butter

Directions: Rusk Recipe

  • STEP 1.In a bowl add milk and 1/4 cup water. To that add 1 tsp sugar and salt. Mix and heat to warm. When the water milk mixture is warm, add the yeast, mix and rest covered in a warm place. The yeast will bloom in 10 minutes or so.
  • STEP 2.In a mixing bowl or the base of the stand mixer add the flour, remaining sugar and vanilla extract. Mix well. Add the unsalted butter, cardamom seeds and bloomed yeast. Mix and make a dough adding warm water as required. Knead it to a smooth dough and keep working on it till soft. Once done, coat with oil or butter and rest covered for an hour in a warm place.
  • STEP 3.Meanwhile, line a 9 inch square pan with parchment paper or spray non stick spray. Set aside. After an hour or once the dough has doubled in size, punch it down and knead again for 5-7 minutes. Roll the dough out to a square of 9 inches. Place the dough in the bread pan and cover it. Rest for an hour.
  • STEP 4.When the hour is almost up, preheat oven to 400 F/ 210 C. Once the loaf rises till the top of the pan, place it in the oven. Bake for 15-18 minutes, till the top is nice and golden. Once it is, remove and cool for 10 minutes. Then transfer to a cooling rack and cool completely
  • STEP 5.Slice the bread into equal sized slices. I divided the bread into half to get two loaves of 4 1/2 inches length. Then I sliced the loaves into 1/4 inch slices.
  • STEP 6.Place the slices on a baking tray and bake them in an oven preheated to 400 F/ 210 C. Make sure you turn them over every 7-10 minutes to ensure even baking and prevent burning.
  • STEP 7.Remove once the toasts are golden brown and store in an airtight container. Enjoy with some
Nutrition
value
910
calories per serving
8 g Fat27 g Protein179 g Carbs9 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    27g
  • Carbs
    179g
  • Fiber
    9g

MacroNutrients

  • Carbs
    179g
  • Protein
    27g
  • Fiber
    9g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    145mg
  • Iron
    5mg
  • Vitamin A
    13mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    49mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    4mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    91mg
  • Manganese
    2mg
  • Phosphorus
    324mg
  • Selenium
    3mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Cake for all occassions By Kanika Bhatia