Beschuit, those crispy, twice-baked rounds of bread, are a beloved Dutch treat. Often enjoyed at breakfast or with coffee, they hold a special place in Dutch culture, particularly for celebratory occasions. If you’re curious about How To Make Beschuit, this comprehensive guide will equip you with everything you need to bake these delightful rusks in your own kitchen.
Beschuit dough
Gathering Your Ingredients
Making beschuit requires just a few simple ingredients you likely already have on hand. Here’s what you’ll need:
- 500 grams (4 cups) bread flour
- 7 grams (1 1/2 tsp) instant yeast
- 10 grams (2 tsp) salt
- 320 ml (1 1/3 cups) lukewarm water
- Oil for greasing the bowl
Essential Baking Tools
Before we begin, gather the following tools:
- Large mixing bowl
- Plastic wrap or a damp kitchen towel
- Baking sheet
- Parchment paper
- Bread knife or serrated knife
Step-by-Step Beschuit Baking Guide
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Combine Dry Ingredients: In your mixing bowl, whisk together the bread flour, instant yeast, and salt.
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Add Water and Knead: Gradually add the lukewarm water to the dry ingredients while stirring with a wooden spoon or your hands. Once the dough starts to come together, turn it out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
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First Rise: Place the dough in a lightly greased bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
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Shape into Rounds: Gently punch down the dough to release any air bubbles. Divide the dough into 12 equal pieces. Shape each piece into a smooth ball.
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Second Rise: Arrange the dough balls on a baking sheet lined with parchment paper, leaving some space between each one. Cover loosely and let rise for another 30-45 minutes, or until puffy.
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Bake the Rounds: Preheat your oven to 200°C (400°F). Bake the dough rounds for 20-25 minutes, or until golden brown.
Baked beschuit rounds
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Cut and Dry: Once the rounds have cooled slightly, carefully slice each one in half horizontally using a serrated knife. Arrange the halves cut-side up on the baking sheet.
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Second Bake (Drying): Reduce the oven temperature to 100°C (210°F). Bake the beschuit halves for about 1 hour, or until completely dried and crisp, turning them over halfway through.
Beschuit Making Tips and FAQs
How do I know if my beschuit is dry enough?
A: The rusks should be light and make a hollow sound when tapped.
Can I freeze beschuit?
A: Absolutely! Once completely cool, store them in an airtight container or freezer bag for up to 3 months.
What can I top my beschuit with?
A: The possibilities are endless! Traditionally, Dutch people enjoy beschuit with butter and sprinkles (hagelslag), but you can also try jams, honey, cheese, or even savory toppings.
Beschuit with toppings
Enjoy Your Homemade Beschuit!
Making beschuit at home is a rewarding experience. The aroma filling your kitchen, the satisfying crunch as you break a rusk in half, and the endless topping possibilities make these Dutch treats truly special. Share your homemade beschuit with loved ones and savor the taste of tradition.
