Homemade rusks

You don't have to be an expert in baking to make crackers at home. A little desire, a little patience, the availability of the necessary products and strict adherence to the recipe are the key to truly tasty, aromatic and crispy homemade crackers. Such pastries are stored for quite a long time, and you get a lot of them, so from words to deeds!

We will make the dough for homemade breadcrumbs using yeast without a pair, that is, using fast-acting yeast. If you wish, you can increase the amount of sugar if you like very sweet pastries (according to this recipe, crackers are moderately sweet). In addition, lovers of raisins, candied fruits, nuts and other flavoring fillers can safely experiment with additives.

Ingredients

• Wheat flour of the highest grade (620 grams)
• Milk (230 milliliters)
• Sugar (160 grams)
• Chicken eggs (3 pieces)
• Butter (60 grams)
• Vanilla sugar (40 grams)
• Fast acting yeast (1 teaspoon)
• Salt (1 teaspoon)

Directions

1. To make aromatic and crispy homemade crackers, take premium wheat flour, milk of any fat content, butter (I have 72%), chicken eggs, granulated sugar and vanilla sugar, salt and yeast. It is not necessary to take fast-acting yeast - just dry (also 1 teaspoon without a slide is 3 grams) or pressed / fresh / wet (you need 3 times more, that is, 9 grams) are also suitable. Such yeast is not immediately mixed with flour, but pre-activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly warm up half a glass of milk with a tablespoon of sugar and dissolve the yeast in it.
2. Sift (preferably twice) wheat flour (620 grams) into a bowl or directly onto the work surface. Due to this, the flour will not only be loosened and saturated with oxygen, but possible debris will also go away. It is better to use not all the flour at once, but most of it (500 grams), adding the rest as needed. I advise you to start kneading the dough in a bowl, as on the table there is a high probability that the milk will run away from the flour slide.
3. Add a flat teaspoon of fast-acting yeast, 60 grams of granulated sugar, 30 grams of vanilla sugar and salt to the flour (1 flat teaspoon, that is, under the knife). Mix everything thoroughly with a fork or whisk. Instead of vanilla sugar, you can add a pinch of vanillin.
4. We make a hole in flour and pour lukewarm milk into it. We also send 2 egg yolks there. We will put 3 squirrels in the refrigerator for now, and we will use 1 yolk to grease the blanks.
5. First, you can stir the ingredients with a spoon or fork so that the flour is moistened by absorbing the liquid. If you want, you can immediately knead the dough with your hands. If you have a kneader or bread maker, be sure to use their help - it's easier and faster. Then add soft butter (60 grams) and knead the heterogeneous dough for literally half a minute.
6. Leave the dough alone for now and whisk the egg whites. To do this, you will need clean, dry and fat-free dishes and the same whisks. Whisk 3 egg whites on medium mixer speed until peaks are firm and firm.
7. Add whipped proteins to the dough. To be honest, proteins intervene rather difficult - they just do not really want to combine into a single whole. Therefore, I used a bread maker - in 10 minutes she did her job perfectly! You can do it with your hands too, you just have to work a little longer. In the process of kneading, adjust the amount of flour - mine took exactly 620 grams, and you may need a little more or less.
8. You need to knead this yeast dough for a long time - until it becomes soft, tender and completely homogeneous. My bread maker does a great job in 10 minutes. Wash the bowl (if mixed in it), wipe it dry and lightly grease it with vegetable oil so that the bun does not stick. Round the dough and send it to ferment in a warm place for 2 hours (1 hour, kneading, 1 hour). Where is the best dough to wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no loaves for future crackers.
9. This is what yeast dough looks like after 1 hour of fermentation. It has increased two and a half times exactly.
10. We knead it, round it and again to a warm place for another 1 hour.
11. The dough will grow in volume four times, it will become very tender, right through and through with air bubbles.
12. Divide the dough into three parts, knead each piece, round it and roll it into a bun. Cover with a towel or plastic wrap and let it rest for 15 minutes.
13. Lightly sprinkle the work surface with flour. Then we roll out with a rolling pin or stretch each piece with our hands into a layer, about 1 centimeter thick.
14. We twist it with a fairly dense roll, after each turn we punch a seam.
15. We pinch the finished roll carefully along the seam.
16. We roll it up so that the workpiece becomes longer (almost the size of the baking sheet). We shape the other two pieces of dough in the same way, giving them the shape of long and thin loaves.
17. We shift the blanks for future loaves to a baking sheet, which we pre-cover with parchment. Cover the blanks with a damp towel or cling film and let them stand in a warm place for about 40-45 minutes.
18. When the dough comes up, grease the surface with loose egg yolk.
19. Before planting in the oven, make shallow cuts obliquely with a sharp knife.
20. We bake the loaves in a preheated oven at an average level at 180 degrees for about 40-45 minutes.
21. Remove the finished loaves from the baking sheet and cool on the wire rack. After that, I advise you to let the fresh baked goods rest for about 8 hours, then the crumb will not only cut perfectly, but also not crumble.
22. When the loaves are resting, cut them across into slices of the same thickness (about 1 centimeter). We spread it on a baking sheet (no need to cover it with paper).
23. Sprinkle generously on top with granulated sugar (100 grams) mixed with vanilla sugar (10 grams). This amount should be enough for all the crackers.
24. We dry in a preheated oven at 180-190 degrees for about 10-15 minutes, after which we turn each crouton and ruddy the other side for another 10 minutes. It is even more convenient to dry homemade crackers under the grill, then it will take less time. True, in this case, you will have to constantly monitor them so that they do not have time to burn out. The crackers will be ready when the crust is browned, and inside they will still be very slightly soft (after cooling, the crumb will completely harden). Thus, we dry all the crackers - in the photo there is only a small part of my stock. In total, from the specified amount of ingredients used, about 800 grams of aromatic, tasty and crunchy vanilla crackers are obtained. We store them in an airtight container or a tightly tied bag.
25. I hope you find this simple homemade baking recipe useful and make sure you make these flavorful and crunchy vanilla crackers yourself. Irishka, thank you for this order, which is useful for many hostesses, and I expect a report and gastronomic impressions from you!