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Condensed milk rusks

Condensed milk rusks recipe

condensed milk rusks




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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
    • 1 tin Clover Condensed Milk

    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 a large greased oven pan, 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°C for one 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°C.