📝 About This Recipe
Derived from the German words 'zwei' (two) and 'backen' (bake), these twice-baked delicacies are a nostalgic masterclass in texture and subtle sweetness. Traditionally served as a gentle snack for children or a sophisticated accompaniment to afternoon tea, these rusks offer a satisfying, airy crunch that melts away on the tongue. Infused with aromatic nutmeg and pure vanilla, they represent the pinnacle of European comfort baking, transforming a simple yeast loaf into a golden, toasted treasure.
🥗 Ingredients
The Yeast Starter
- 1 cup Warm Milk (between 105°F and 115°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 teaspoon Granulated Sugar (to feed the yeast)
The Dough
- 4 to 4 1/2 cups All-Purpose Flour (sifted)
- 1/2 cup Unsalted Butter (softened to room temperature)
- 1/2 cup Granulated Sugar (for the main dough)
- 2 Large Eggs (at room temperature)
- 1 teaspoon Salt (fine sea salt preferred)
- 1 teaspoon Vanilla Extract (pure Madagascar vanilla recommended)
- 1/2 teaspoon Ground Nutmeg (freshly grated if possible)
The Finish
- 1 Egg White (beaten with 1 tbsp water for glazing)
👨🍳 Instructions
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1
In a small bowl or the bowl of your stand mixer, combine the warm milk, yeast, and 1 teaspoon of sugar. Whisk gently and let it sit for 5-10 minutes until it becomes frothy and bubbly.
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2
Add the softened butter, remaining 1/2 cup of sugar, eggs, vanilla extract, salt, and nutmeg to the yeast mixture. Whisk until the eggs are incorporated and the butter is broken into small bits.
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3
Attach the dough hook and gradually add 4 cups of flour, one cup at a time, mixing on low speed. The dough should be soft, smooth, and slightly tacky but not sticky enough to cling to your fingers.
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4
Knead the dough for about 5-7 minutes by machine or 10 minutes by hand on a floured surface until it is elastic and has a satin-like finish.
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5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
Punch the dough down to release the air. Divide the dough into two equal portions. Shape each portion into a smooth, rounded log about 10 inches long.
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7
Place the logs onto a parchment-lined baking sheet, leaving at least 4 inches between them. Cover and let them rise again for 45 minutes until puffy.
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8
Preheat your oven to 350°F (175°C). Brush the tops of the logs with the egg white wash for a subtle sheen.
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9
Bake the loaves for 25-30 minutes until they are golden brown and sound hollow when tapped on the bottom. Remove from the oven and let them cool completely on a wire rack—this is crucial for clean slicing.
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10
Once cooled (ideally several hours later or even the next day), preheat the oven to 250°F (120°C). Use a serrated bread knife to slice the loaves into 1/2-inch thick slices.
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11
Arrange the slices in a single layer on baking sheets. Bake for 20 minutes, then flip each slice over and bake for another 20-25 minutes.
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12
The rusks are finished when they are completely dry, crisp, and have a light golden-toasted color throughout. Let them cool entirely on the sheet; they will continue to crisp up as they cool.
💡 Chef's Tips
For the cleanest slices, use a high-quality serrated knife and a gentle sawing motion without pressing down too hard. If your rusks are browning too quickly during the second bake, lower the oven temperature to 225°F and extend the time; the goal is dehydration, not just browning. Store the finished rusks in an airtight container immediately after they cool to maintain their signature crunch for up to 3 weeks. You can substitute the nutmeg with ground cardamom or anise seed for a different traditional flavor profile. If the dough is too dry, add warm milk one tablespoon at a time; if too wet, add flour sparingly.
🍽️ Serving Suggestions
Serve with a warm cup of Earl Grey tea or coffee for the perfect afternoon pick-me-up. Spread a thin layer of salted butter and honey over the rusk for a sweet-and-savory breakfast treat. Dip the rusks into a bowl of warm milk or hot cocoa, allowing them to soften slightly before eating. Crush any broken pieces into coarse crumbs to use as a premium topping for fruit crumbles or yogurt parfaits. Pair with a sharp white cheddar cheese for a sophisticated snack contrast.