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Triple Sugar Rusks

Triple Sugar Rusks

These delicious rusks are really crispy and crunchy. I made it with three different kinds of sugar, but you can certainly make it all the same with a single kind! They might be even better than store-bought rusks!?

Ingredients: As much as you want to make

Bread (preferably baguettes)
as needed
Butter (salted or unsalted)
as needed (*note: about 50 g butter for a whole baguette)
<> Granulated sugar
as needed
<> Cane sugar
as needed
<> Brown sugar
as needed

Steps

1. Slice the bread 7 to 8 mm thick. When using large bread, slice it up any size you like.
2. Bring butter to room temperature (or microwave it to soften). Spread it thinly on one side of the bread.
3. Spread out the sugar on a dish, and press the buttered side of the bread onto the sugar. When done, the bread will be covered with plenty of sugar.
4. Repeat Steps 2 and 3 when making rusks with several kinds of sugar.
5. Line a baking tray with a sheet of parchment paper. Align the rusks with the sugared side facing up. Bake for 20 minutes in an 150°C oven.
6. When done, cool on a rack. It's ready to eat when it's cooled down thoroughly. It lasts for a whole week if you can keep it from going stale.
7. The kinds of sugar I used were (from the left): granulated sugar, brown sugar, and cane sugar. If you like your rusks to be especially rich, please butter both sides of the bread and coat with tons of sugar.
8. For your information: you can make 40 to 50 rusks with a single baguette. You only need 50 g of butter.
9. Variation: Make rusk sticks with white bread. You could make these with a 10 loaf bread or simply bread for sandwiches and by following procedures on this recipe. Even the crusts are really crispy!

Story Behind this Recipe

I know that sugared rusks are usually made with granulated sugar, but I was wondering how they would turn out when made with natural brown sugar and cane sugar. It turned out nice and pretty - I especially like how the color is in a tricolor gradation. People told me they like the sweetness and thickness of these rusks.