Home › Frozen Desserts › Rusk

Rusk

1 cake compressed yeast 2 cups milk, scalded and cooled 1 tablespoon sugar 6 cups sifted flour 1/2 cup butter 1 cup sugar 1 egg 1/2 teaspoon salt 1 cup currants Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add to it half the flour, to make an ordinary sponge. Beat well; cover and set aside in a warm place to rise, for about an hour. When light, add to it the butter and sugar creamed, egg well beaten, the currants, which have previously been washed and floured, and the remainder of the flour, or sufficient to make a soft dough; last add the salt. Knead lightly; place in greased bowl; cover and set aside in a warm place, free from draft, to rise for about two or two and a half hours. When well risen, turn out on a kneading board and mold into rolls. Place in well-greased pans; cover and let rise again for about one hour, or until double in bulk. Brush with egg diluted with milk. Bake in a hot oven for about fifteen or twenty minutes. Upon removing from oven sprinkle with powdered sugar. 1 cake compressed yeast 1 cup milk, scalded and cooled 1 tablespoon sugar 1/2 teaspoon salt 1/4 cup sugar 1/4 cup butter 3 cups sifted flour Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add one and one half cups of flour. Beat until smooth; then add butter and sugar creamed, the rest of the flour and salt. Knead lightly, keeping dough soft; cover and set aside in a warm place, free from draft, to rise until double in bulk-about one and a half hours. Mold into small, round buns; place in well-greased pans, one inch apart. Cover; set aside to rise until light-about one hour. Brush with egg, diluted with water; bake twenty minutes. Just before removing from the oven, brush with sugar moistened with a little water.