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How to make sweet rusks
Total baking time:
39 minutes
Kneading time:
6 minutes
Preparation time:
6 minutes
Total duration:
98 minutes
Cutting and browning time: 7 minutes
Cooling time:
40 minutes
the components
130 g Sweet & More flour equivalent to 1 cup
12 g baking powder equivalent to 1 tablespoon
8 g ground fennel equivalent to 2 teaspoons
1 g fennel equivalent to ¼ teaspoon
20 g white sugar, equivalent to 3 teaspoons
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15 ml melted butter, equivalent to 1 tablespoon
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2 eggs
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20 g vanilla, equivalent to 1 tablespoon
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1 g black seed, equivalent to ¼ teaspoon
Steps to make sweet rusks
(The oven must be monitored) + (The different sizes of the pieces and trays used in baking must be taken into account)
1
Using a wire whisk, beat the eggs, sugar, and vanilla at high speed until the mixture turns white.
2
Add the flour, baking powder, and fennel powder (after sifting them) to the mixture gradually, then add the butter.
3
Add the black cumin and fennel seeds and whisk until you get a smooth mixture.
4
Pour the mixture into a greased and floured pan or one lined with parchment paper.
5
Bake in a preheated oven at 200°C for 23 minutes from the bottom only on the middle rack (until it turns light golden brown), then remove from the pan.
6
Once completely cooled, cut the mold into 1/2 cm thick slices.
7
Arrange the pieces in a baking tray lined with parchment paper, leaving suitable spaces between them.
8
Bake the pieces again in a preheated oven at 150°C. Place them on the middle rack for 8 minutes, then turn them over and leave them for another 8 minutes. Turn off the oven and leave them inside until they cool completely.
9
Pack in airtight containers and store in a cool, dry place away from light.
Full details in the video coming soon.
We would like to point out that the detailed video for this recipe is currently being prepared, in order to present it in the best possible way; it will be available on our platforms as soon as it is ready for publication at a later time, God willing.
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