BUTTERMILK KORPPU (RUSKS)

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Buttermilk Korppu (Rusks) image

We made these to use up some buttermilk and they are really good! Recipe source: The Finnish Cookbook

Provided by ellie_

Categories     Yeast Breads

Time 1h50m

Yield 3 dozen

Number Of Ingredients 10

1 (1/4 ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
1/4 cup warm water
1 cup lukewarm buttermilk
1 egg, beaten
1/4 teaspoon salt
1 cup sugar
1/4 teaspoon anise seed, crushed
1/4 teaspoon fennel seed, crushed
1/4 cup butter, melted
3 -3 1/2 cups flour

Steps:

  • In a large mixing bowl dissolve yeast in the water.
  • Stir in next 7 ingredients (buttermilk - butter).
  • Stir in flour gradually, beating well until a stiff dough is reached.
  • Turn dough out on a floured board and knead until smooth.
  • Place dough in a greased bowl, turn to grease top. Cover lightly and let rise in a warm place until doubled (1 hour).
  • Turn dough out onto the floured board and shape until two loaves (2 inches in diameter and 10 inches long) and place on a greased baking sheet. Let rise again for 15-30 minutes or until doubled.
  • Brush loaves with milk.
  • Bake in 350 degree oven for 20 minutes or until browned.
  • Remove from oven (which has been turned off) and toast until golden on both sides.
  • Cut into pieces (about 3 dozen total rusks).

Nutrition Facts : Calories 914, Fat 19.1, SaturatedFat 10.9, Cholesterol 105.9, Sodium 443.4, Carbohydrate 167.2, Fiber 4.1, Sugar 70.9, Protein 18.9

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