What is the difference between these rusks and ordinary yeast rusks?

These are leavened with baking powder (5 heaping teaspoons) instead of yeast. That is why the dough should not rise, but be kneaded quickly together and baked at once – otherwise the baking powder loses its effect.

How do I make the actual rusks from the buns?

The buns are cut in half crosswise while still hot, and put back in the oven to be dried over low heat until they are crisp all the way through.

Why does the dough turn out so hard?

The recipe uses 750 g wheat flour against only 2 deciliters of milk and one egg, plus 250 g butter rubbed into the flour. That gives a firm dough that should be rolled into small round buns.

How many rusks does the recipe make, and how long does it take?

The recipe is meant to make about 30 pieces, and with baking and the subsequent drying you should reckon on roughly 2.5 hours in all. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 551.

Small baking-powder rusks

Small rusks (twice-baked dried buns) leavened with baking powder: flour, butter, sugar, milk, and egg are rolled into buns, baked, split while hot, and dried crisp over low heat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 551 (falt i det fri)

Be the first to rate

About the dish

Rusks were dried baked goods with long shelf life, used for coffee and travel provisions. This variant is leavened with baking powder and is therefore quick to make. From "Stor kokebok" (1914).

How to make it

1
Rub in
Sift the flour and rub the butter into it. Stir in the sugar and baking powder.
2
Knead the dough
Mix the milk and egg, and stir the mixture in. Knead quickly together into a firm dough.
3
Roll the buns
Roll the dough into small round buns and place them on a greased or parchment-lined tray.
4
Bake
Bake at once in a hot oven, about 200 °C (390 °F) for 12–15 minutes, until the buns are golden brown.
5
Split and dry
Cut the buns in half while they are hot, place them cut-side up, and dry them over low heat, about 100 °C (210 °F), until they are completely dry and crisp.

Changes from the original

Measurements kept in grams, deciliters used for the milk. Baking temperature and drying time are estimated for a modern oven.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 551) → 1949 (korrekturlest, s. 642)~27% av teksten endretfjernetlagt til

Ingredienser: 750 gr. hvetemel 225 gr. sukker 250 gr. smør 2 del. melk 1 egg 5 toppede ~~teskeer bakepulver.~~ teskjeer bakepulver Fremgangsmåte: Melet ~~sigtes,~~ siktes, heri smuldres ~~smørret,~~ smøret; sukker og bakepulver irøres, melken og egget blandes og røres i, eltes raskt sammen til en ~~haard~~ hård deig, trilles ut til ~~smaa~~ små runde boller, som ~~sættes paa~~ settes på smurt plate og straks stekes i varm ovn. ~~Bollerne~~ Bollene skjæres over, mens de er varme, og ~~tørres~~ tørkes ved svak varme.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is the difference between these rusks and ordinary yeast rusks?: These are leavened with baking powder (5 heaping teaspoons) instead of yeast. That is why the dough should not rise, but be kneaded quickly together and baked at once – otherwise the baking powder loses its effect.
How do I make the actual rusks from the buns?: The buns are cut in half crosswise while still hot, and put back in the oven to be dried over low heat until they are crisp all the way through.
Why does the dough turn out so hard?: The recipe uses 750 g wheat flour against only 2 deciliters of milk and one egg, plus 250 g butter rubbed into the flour. That gives a firm dough that should be rolled into small round buns.
How many rusks does the recipe make, and how long does it take?: The recipe is meant to make about 30 pieces, and with baking and the subsequent drying you should reckon on roughly 2.5 hours in all. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 551.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!