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| Condensed Milk Rusks |
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Serves: ±200 rusks, depending on size |
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| Ingredients |
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2,5 kg cake flour
20 ml salt
400 ml(320 g) sugar
20 g instant dry yeast (2 sachets)
2 eggs, beaten
1,5 litres lukewarm water
250 g Clover butter, melted
1x 397 g can Clover Condensed Milk | |
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| Preparation method |
- Sift flour and salt together.
- Add sugar and dry yeast.
- Mix eggs, lukewarm water, Clover Butter and Clover 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 in an oiled bowl, cover, and allow to rise for 20 minutes.
- Knock down the dough and shape into balls.
- Place in large greased oven pans, cover with oiled plastic wrap, and leave to rise in a warm place until double in size - about 30 minutes.
- Bake in a preheated oven at 180 șC for 1 hour.
- Turn out onto a wire rack to cool slightly, break open while still warm, and leave to cool further.
- Dry out overnight in the warming drawer, or in a very cool oven at 50 șC.
- Makes ±200 rusks, depending on size
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