Beschuit (Dutch Rusk)
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5
6 reviews
Excellent
Beschuit (Dutch Rusk)
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A recipe for Beschuit (Dutch Rusk) inspired by our visit to Amsterdam! This Dutch rusk, a form of crisp twice-baked bread, can be covered with a variety of sweet and savory toppings.
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Ingredients
- 2 tablespoons butter softened at room temperature, unsalted
- 2 1/2 tablespoons (30 grams) fine granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder 8 grams
- 1/2 teaspoon salt
- 1/2 cup milk 118 milliliters
- 1 egg large
Instructions
- Preheat oven to 350˚F (180˚C) and line a baking sheet with parchment. Grease 6 (5 inch, 12.5 centimeter) circle molds or ramekins.
- In a large bowl, cream together the butter and sugar. Mix in the flour, baking powder, and salt.
- In another bowl, beat together the milk and egg. Add to the flour mixture and combine to create a dough.
- On a lightly floured surface, knead the dough until smooth. If too crumbly, add a little more milk. If too sticky, add a little more flour.
- Divide the dough into 6 equal pieces. Roll each piece into a ball, press into a thin circle, and place on prepared baking sheet. Top each circle with a greased mold or inverted ramekin.
- Bake in preheated oven for 20 minutes. Remove the ramekins, flip the rolls, and cook for another 10 minutes. Transfer the rolls to a wire rack to cool completely.
- Preheat oven to 350˚F (180˚C). Slice each cooled roll in half and place on a baking sheet, cut side up. Bake until toasted through and golden, 10-15 minutes. Turn off the heat, slightly open the oven door, and allow to cool in the oven.
- Once cooled, store the beschuiten in an airtight container until ready to serve.
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6 reviews
Excellent
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