Tea Rusks with Exotic Spices

01Method

1. 1

   In a large bowl, combine the flour with salt, then add most of the butter cut into small pieces (reserve the remainder for brushing). Mix in the ground spices and half of the powdered sugar until well combined.

2. 2

   Warm the milk with a pinch of sugar and dissolve the crumbled yeast in it. Once foamy, pour into the flour mixture. Add the sour cream mixed with egg yolks and knead into a firm dough. Fold in the almonds and orange zest.

3. 3

   Shape the dough into a round loaf, place on a baking sheet lined with parchment and brushed with butter, cover with a cloth, and let it rise for about 2 hours.

4. 4

   Preheat the oven to 180°C. Brush the loaf with the remaining melted butter and bake until golden, approximately 40 minutes. Allow it to cool completely on the sheet overnight.

5. 5

   Slice the loaf diagonally into rusks, arrange on a parchment-lined baking sheet, and toast in a preheated 180°C oven until golden.

6. 6

   Dissolve sugar in a small amount of water and bring to a boil. Brush the warm rusks with this syrup, roll in the remaining powdered sugar, and return to the warm oven to dry completely.