Snip 13
Master Chef
2.5 kg cake flour
20ml salt
320gr sugar
20gr dry instant yeast
2 eggs beaten
1 liter of warm water
500ml of milk
250 gr butter
1 can condensed milk
Sift flour and salt together, add sugar and yeast. Mix eggs, water, milk, butter(melted) and condensed milk together. Add to the dry mix to form a soft dough. Knead for 10 mins. Place in a oiled glass bowl and allow to rise for 30 mins. Knock down and shape into golf sized balls. Place in large greased oven pans and cover with plastic wrap. Let them rise a further 30 mins.
Bake for 1 hour at 180 C. Pull rusks apart while still warm, cool on wire racks.
Dry in a 50C oven (or lowest setting) for 6-8 hours or overnight.
Dunk in tea or coffee and enjoy
Variation: Add 2 tsps of whole aniseed for aniseed rusks.
20ml salt
320gr sugar
20gr dry instant yeast
2 eggs beaten
1 liter of warm water
500ml of milk
250 gr butter
1 can condensed milk
Sift flour and salt together, add sugar and yeast. Mix eggs, water, milk, butter(melted) and condensed milk together. Add to the dry mix to form a soft dough. Knead for 10 mins. Place in a oiled glass bowl and allow to rise for 30 mins. Knock down and shape into golf sized balls. Place in large greased oven pans and cover with plastic wrap. Let them rise a further 30 mins.
Bake for 1 hour at 180 C. Pull rusks apart while still warm, cool on wire racks.
Dry in a 50C oven (or lowest setting) for 6-8 hours or overnight.
Dunk in tea or coffee and enjoy
Variation: Add 2 tsps of whole aniseed for aniseed rusks.
