French Rusks
A dish that leans on scalded milk and butter.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 2 cups scalded milk
- ¼ cup butter
- ¼ cup sugar
- 1 teaspoon salt
- 1 yeast cake dissolved in Flour
- 1 egg
- Yolks 2 eggs
- Whites 2 eggs
- ¾ teaspoon vanilla
- ¼ cup lukewarm water
Make it lactose-friendly
- 2 cups scalded milk → lactose-free milk, oat milk, or almond milk
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Add butter, sugar, and salt to scalded milk; when lukewarm add dissolved yeast cake and three cups flour. Cover and let rise; add egg and egg yolks well beaten, and enough flour to knead. Let rise again, and shape as Parker House Rolls. Before baking, make three parallel creases on top of each roll. When nearly done, brush over with whites of eggs beaten slightly, diluted with one tablespoon cold water and vanilla. Sprinkle with sugar.
Nutrition (estimated, per serving)
| Calories | 498 |
|---|---|
| Protein | 11.8 g |
| Fat | 33.5 g |
| Carbs | 38.5 g |
| Fiber | 0.7 g |
| Sodium | 1326 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States