Rhodesian Cook Book
Condensed Milk Rusks
Ingredients...
2.5kg cake flour
20ml salt
400ml sugar
20g instant dry yeast
2 eggs, beaten
1.5lt lukewarm water
250g melted butter/ marg
397g tin condensed milk
Method
Preheat oven to 180ºC.
Sift flour and salt together then add dry yeast and sugar.
Mix eggs, lukewarm water, butter and condensed milk together. Add this to the dry ingredients and mix to a soft dough. Knead dough for 10 minutes until smooth and elastic.
Place dough into an oiled bowl, cover with clingfilm, place in a warm spot and leave to rise until double in size (about 20 minutes).
Knock down the dough and then shape into balls.
Place in large greased pans, cover with oiled cling film and leave to rise in a warm place until double in size (about 30 minutes). Bake in a preheated oven for 1 hour.
Turn out on a wire rack to cool slightly then break apart and leave to cool further.
Dry out overnight in a very cool oven at 50ºC.
Preheat oven to 180ºC.
Sift flour and salt together then add dry yeast and sugar.
Mix eggs, lukewarm water, butter and condensed milk together. Add this to the dry ingredients and mix to a soft dough. Knead dough for 10 minutes until smooth and elastic.
Place dough into an oiled bowl, cover with clingfilm, place in a warm spot and leave to rise until double in size (about 20 minutes).
Knock down the dough and then shape into balls.
Place in large greased pans, cover with oiled cling film and leave to rise in a warm place until double in size (about 30 minutes). Bake in a preheated oven for 1 hour.
Turn out on a wire rack to cool slightly then break apart and leave to cool further.
Dry out overnight in a very cool oven at 50ºC.
