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Dessert

Swedish Sugar Rusks

A sweet yeast loaf made with milk, sugar, cream, butter, eggs, and anise seed, baked into rusks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Swedish Sugar Rusks

Ingredients

Directions

Make the dough

  1. Dissolve one-half yeast cake in lukewarm water.

  2. Combine one quart sweet milk, one-half teaspoonful salt, and enough white flour to make the mixture stiff.

  3. Set the mixture to rise.

  4. Add one coffee cupful sugar, one coffee cupful sweet cream, one-half coffee cupful butter, two yolks eggs, and a little anise seed.

  5. Knead with enough flour to allow the dough to rise in pans.

Bake and serve

  1. When the dough has risen and is cold the next day, cut the loaf lengthwise into two pieces and also cut into slices.

  2. Place the slices in a slow oven and bake until brown.

Nutrition, whole recipe (rough)

884Calories
28 gProtein
31 gFat
121 gCarbs

Counts 7 of 9 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Cakenot in our table0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweet milk
Provides the liquid that hydrates the flour and forms the dough.
Yeast
Ferments the dough so it rises and becomes light.
Butter
Adds fat that tenderizes the crumb and enriches the flavor.
Eggs
Egg yolks add richness, color, and tenderness to the dough.
Sugar
Feeds the yeast and adds sweetness and browning during baking.
Sweet cream
Adds fat and richness, softening the texture of the dough.

The step that matters

Baking the slices slowly until brown. Slices are dry and thin, so a slow oven dries them evenly into crisp rusks while sugar and milk solids brown gradually without scorching.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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