Condensed milk rusks

This luxurious rusk recipe combines condensed milk with sweet and spicy aniseed, with delicious results.

Makes 100 rusks | Takes 1 hr 20 min

Ingredients

397g tin condensed milk

160ml (2/3 cup) castor sugar

30ml (2T) aniseeds

125g butter, softened

15ml (1T) salt

250ml (1 cup) boiling water

500ml (2 cups) lukewarm milk

2 eggs

2 x 10g sachet instant dry yeast

1.2kg (8 cups) cake flour

vegetable oil, for greasing

Method

Mix the condensed milk, sugar, aniseeds, butter and salt together. Use the water to rinse out the condensed milk tin, add it to the mixture and stir until the butter has melted. Slowly beat the milk into the eggs and add to the condensed milk mixture.

Mix the yeast and flour together, then stir in the condensed milk mixture in batches to form a soft dough. Turn the dough out onto a lightly floured surface and knead for about 8 minutes until smooth.

Grease a large bowl, place the dough inside and brush with oil. Cover and leave to rise in a warm spot until double in size.

Grease a deep 28cm x 42cm oven tray. Press the dough down and shape into golf balls sizes, then pack into the tray. Cover and leave to rise in a warm place until double in size.

Preheat oven to 160°C. Bake the rusks for 35-40 minutes until cooked. (Cover with foil if they brown too quickly.) Cool in the tray. Break the rusks apart and slice each into quarters. Pack on cooling racks and dry out.

#condencedmilk #beskuit #rusks