rusk

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• General-American, Received-Pronunciation: /ɹʌsk/
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• Southern-England: Recorded audio is listed in the source snapshot.
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• Northern-England: /ɹʊsk/
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• rhymes with -ʌsk
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• CMU ARPABET: R AH1 S K Digits mark lexical stress: 1 primary, 2 secondary, 0 unstressed.
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Borrowed from Spanish or Portuguese rosca (“a twist or roll of bread”)

64 source translations are retained for this English entry.

• Afrikaans: beskuit — light, soft bread, often toasted or crisped in an oven
• Arabic: شَابُورَة (šābūra) — light, soft bread, often toasted or crisped in an oven
• Arabic: بُقْسُمَاط (buqsumāṭ) — light, soft bread, often toasted or crisped in an oven
• Arabic: بَقْصُم (baqṣum) — light, soft bread, often toasted or crisped in an oven
• Arabic: شابورة (šābūra) — light, soft bread, often toasted or crisped in an oven
• Armenian: չորահաց (čʻorahacʻ) — light, soft bread, often toasted or crisped in an oven
• Armenian: սուխարի (suxari) — light, soft bread, often toasted or crisped in an oven
• Azerbaijani: suxarı — light, soft bread, often toasted or crisped in an oven
• Belarusian: суха́р (suxár) — light, soft bread, often toasted or crisped in an oven
• Bulgarian: суха́р (suhár) — light, soft bread, often toasted or crisped in an oven
• Catalan: bescuit — light, soft bread, often toasted or crisped in an oven
• Chinese Mandarin: 麵包乾 /麪包乾 /面包干 (miànbāogān) — light, soft bread, often toasted or crisped in an oven
• Czech: suchar — light, soft bread, often toasted or crisped in an oven
• Danish: tvebak — light, soft bread, often toasted or crisped in an oven
• Danish: krydder — light, soft bread, often toasted or crisped in an oven
• Danish: skorpe — light, soft bread, often toasted or crisped in an oven
• Dutch: beschuit — light, soft bread, often toasted or crisped in an oven
• Dutch: scheepsbeschuit — light, soft bread, often toasted or crisped in an oven
• Esperanto: biskoto — light, soft bread, often toasted or crisped in an oven
• Esperanto: toasto — light, soft bread, often toasted or crisped in an oven
• Estonian: kuivik — light, soft bread, often toasted or crisped in an oven
• Finnish: korppu — light, soft bread, often toasted or crisped in an oven
• French: biscotte — light, soft bread, often toasted or crisped in an oven
• French: biscotin — light, soft bread, often toasted or crisped in an oven
• Galician: biscota — light, soft bread, often toasted or crisped in an oven
• Georgian: ორცხობილა (orcxobila) — light, soft bread, often toasted or crisped in an oven
• German: Zwieback — light, soft bread, often toasted or crisped in an oven
• Greek: παξιμάδι (paximádi) — light, soft bread, often toasted or crisped in an oven
• Greek: φρυγανιά (fryganiá) — light, soft bread, often toasted or crisped in an oven
• Ancient Greek: παξαμᾶς (paxamâs) — light, soft bread, often toasted or crisped in an oven
• Hindi: रस्क (rask) — light, soft bread, often toasted or crisped in an oven
• Hungarian: kétszersült — light, soft bread, often toasted or crisped in an oven
• Ido: biskoto — light, soft bread, often toasted or crisped in an oven
• Italian: biscotto — light, soft bread, often toasted or crisped in an oven
• Italian: fetta biscottata — light, soft bread, often toasted or crisped in an oven
• Japanese: ラスク (rasuku) — light, soft bread, often toasted or crisped in an oven
• Kazakh: кепкен нан (kepken nan) — light, soft bread, often toasted or crisped in an oven
• Korean: 러스크 (reoseukeu) — light, soft bread, often toasted or crisped in an oven
• Kyrgyz: сухарь (suhar) — light, soft bread, often toasted or crisped in an oven
• Latvian: sausiņi — light, soft bread, often toasted or crisped in an oven
• Lithuanian: džiūvėsis — light, soft bread, often toasted or crisped in an oven
• Lithuanian: džiūvėsėlis — light, soft bread, often toasted or crisped in an oven
• Macedonian: двопек (dvopek) — light, soft bread, often toasted or crisped in an oven
• Macedonian: пексимид (peksimid) — light, soft bread, often toasted or crisped in an oven
• Northern Mansi: суккари (sukkari) — light, soft bread, often toasted or crisped in an oven
• Norwegian Bokmål: kavring — light, soft bread, often toasted or crisped in an oven
• Iranian Persian: سوخاری (suxâri) — light, soft bread, often toasted or crisped in an oven
• Iranian Persian: نانِ سوخاری (nân-e suxâri) — light, soft bread, often toasted or crisped in an oven
• Polish: suchar — light, soft bread, often toasted or crisped in an oven
• Portuguese: torrada — light, soft bread, often toasted or crisped in an oven
• Russian: суха́рь (suxárʹ) — light, soft bread, often toasted or crisped in an oven
• Russian: гале́та (galéta) — light, soft bread, often toasted or crisped in an oven
• Serbo-Croatian: дво̀пек — light, soft bread, often toasted or crisped in an oven
• Serbo-Croatian: dvòpek — light, soft bread, often toasted or crisped in an oven
• Slovak: suchár — light, soft bread, often toasted or crisped in an oven
• Slovene: prepečenec — light, soft bread, often toasted or crisped in an oven
• Spanish: bizcocho — light, soft bread, often toasted or crisped in an oven
• Spanish: biscote — light, soft bread, often toasted or crisped in an oven
• Swedish: skorpa — light, soft bread, often toasted or crisped in an oven
• Turkish: peksimet — light, soft bread, often toasted or crisped in an oven
• Ukrainian: суха́р (suxár) — light, soft bread, often toasted or crisped in an oven
• Uzbek: suxari — light, soft bread, often toasted or crisped in an oven
• Vietnamese: bích cốt — light, soft bread, often toasted or crisped in an oven
• Vietnamese: bít cốt — light, soft bread, often toasted or crisped in an oven