{"id":3731,"date":"2020-08-27T12:04:13","date_gmt":"2020-08-27T09:04:13","guid":{"rendered":"https:\/\/baketheclick.gr\/?post_type=project&p=3731"},"modified":"2025-11-06T11:43:47","modified_gmt":"2025-11-06T09:43:47","slug":"ekmek-with-toast-rusks","status":"publish","type":"project","link":"https:\/\/baketheclick.gr\/en\/recipe\/ekmek-with-toast-rusks\/","title":{"rendered":"Ekmek with toast rusks"},"content":{"rendered":"
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NOTES<\/p>\n

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  1. I usually make custard cream the night before. I keep it in the fridge, covered with a plastic wrap. In that way I don\u2019t lose time the next day with the assembling.<\/li>\n
  2. I add raw honey after the syrup cools down a little, because extremely high temperature destroys valuable ingredients of it.<\/li>\n
  3. As an alternative, you can use toasted tsoureki rusks.<\/li>\n
  4. For a baking dish 35x 23 cm.<\/li>\n<\/ol>\n<\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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