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 the butter, sugar, and salt to the scalded milk.
- Dissolve the yeast cake in the lukewarm water.
- When the milk mixture is lukewarm, add the dissolved yeast and three cups flour.
- Cover and let rise.
- Beat the egg and the 2 egg yolks well, then add them to the dough with enough flour to knead.
- Let rise again.
- Shape the dough into Parker House-style rolls.
- Before baking, make three parallel creases on top of each roll.
- Bake the rolls.
- When the rolls are nearly done, beat the 2 egg whites slightly and dilute them with one tablespoon cold water and the vanilla.
- Brush the egg white mixture over the rolls.
- 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