Rusks

The dough can be shaped into biscuits and refrigerated overnight after the first rise. Allow them to come to room temperature and complete the second rise (about 1-2 hours) before topping and baking. Unbaked, shaped rusks can also be frozen for up to 1 month; thaw in refrigerator overnight and let rise at room temperature before baking.

Store completely cooled rusks in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a freezer-safe bag for up to 3 months. To refresh, warm in a 300°F oven for 5-7 minutes. Traditionally, rusks can be sliced and re-baked at low temperature (250°F for 30-40 minutes) to create a twice-baked, crispy texture similar to biscotti.