A yeast dough of wheat flour, butter and milk is shaped into 12 buns, baked for 25 minutes, split and dried for about ¾ hour until crisp on top and bottom and soft in the middle. From Erken's Stor kokebok (1949), p. 624.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 624 (falt i det fri)
Kavring (rusks) were made by splitting finished buns and drying them in the oven. Erken describes the result as crisp above and below and soft in the middle.
Knead the dough
Knead all the ingredients together for ¾ hour.
Rise and shape
Let the dough rise to double. Shape 12 large buns, let them rise and bake them in a hot oven for 25 minutes.
Split
Cool the buns slightly and split them with a sharp knife.
Dry in the oven
Dry the buns in the oven until nicely pale golden brown, about ¾ hour. The rusks should be crisp above and below and soft in the middle.
Quantities are unchanged. Oven temperature is given only as «hot oven» and is not converted.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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