Rusks with yeast

Ingredients for Rusks with yeast

Instructions for Rusks with yeast

To prepare the Rusks with yeast recipe, please follow these instructions:

Tørdelene sieve. The milk is heated to 30 degrees, the yeast is mixed in a little of this and the fat melted in the rest. All mixed and kneaded, the dough is shiny and tough. The raised to double.

The dough is kneaded, rolled through to one or several sausages cut into uniform pieces, which rolled into balls. Made on a greased plate, after noted bake low light brown in 7-8 minutes. Set aside to cool slightly bisected and dried in the oven at low heat until bread-crumbs is uniform pale brown.

The dough may be added cardamom.