CONDENSED MILK RUSKS
2,5 kg cake flour
20 ml salt
400 ml sugar
20 g instant dry yeast (2 sachets)
2 eggs, beaten
1,5 litre lukewarm water
250 g butter, melted (ek ht sommer margarien gebruik)
1 tin condensed milk
Sift flour and salt together. Add sugar and dry yeast. Mix eggs, lukewarm water, butter and condensed milk together. Add to dry ingredients and mix to a soft dough. Kneed dough for 10min, until smooth and elastic. Place dough in an oiled bowl, cover and allow to rise for 20 min. Knock dough down and shape into balls. Place in a large greased oven pans, cover with oiled plastic wrap and leave to rise in a warm place until double in size.
Bake in a preheated oven at 180ºC 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 50C. (Ek ht 25 g anyssaad ook bygevoeg by droë bestanddele voor ek vloeistof bygevoeg het)
Recipe and photo: Tanya Smith
