Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
6
Beginner
Difficulty
0
Ingredients
- 1kg cake flour
- 15g instant dry yeast
- 350g store bought or homemade vegan condensed milk
- 1/2 cups light brown sugar
- 125g melted margarine or vegan butter
- pinch of salt
- some lukewarm water to knead
Method
- Sift the flour into a large bowl along with the salt.
- Melt the margarine, pour in the yeast, vegan condensed milk, and vanilla.
- Let the yeast start to bubble and pour the wet into the dry, knead with some milk until you have a soft dough, and leave to rise for an hour or so.
- Preheat the oven to 180 degrees Celsius once the dough has risen.
- Grab a large handful of the dough, roll it into a smooth ball, and stack it neatly into a greased bread tin or rusk tin, cover it with a cloth, and let it rise again.
- Brush with milk and sprinkle with sugar, bake the rusks for 30-40 minutes until brown.
- Let the rusks cool before removing them from the tins, tear, and slice, and then dry the rusks at @100 degrees Celsius for 2-3 hours.
- Store in an airtight container for up to one month.
