Condensed Milk

Your Family, May 1987

Your Family is (was?) a magazine. They ran a “Favourite Recipe Competition.” This was submitted by Mrs. M. Allen, Summerstrand, Port Elizabeth, South Africa. This method of making rusks is quite unusual.

Sponge:
20 ml dried yeast
50 ml lukewarm water
5 ml sugar

Dough:
1.5 kg flour
1 litre lukewarm water (some users say this is too much. Add water as needed)
10 ml salt
397 g can full cream sweetened condensed milk
175 ml sugar
125 g butter, melted
2 eggs, lightly beaten
beaten egg to glaze

Sponge:
Combine all sponge ingredients and leave in a warm place to rise, for 10 minutes.

Dough:
Add 125 ml flour and 250 ml water to sponge and mix well. Leave to stand a further 30 minutes till frothy.
Sift flour and salt into a large bowl abd stir in sponge mixture, condensed milk, sugar, butter, eggs, and remaining water.
Mix to a soft dough. Knead well for 5 minutes.
Place in lightly oiled bowl, cover with plastic wrap and leave in a warm place to double in size – about 1 hour.
Punch down and form mixture into small balls. Arrange tightly in a greased roasting pan (2 inches/5 cm deep), cover and leave in a warm place to rise – about 45 minutes.

Glaze with beaten egg and bake at 180 C (350 F) for 40  – 50 minutes.

Break into individual rusks and dry in a low oven.

Makes about 50.

11 replies on “Condensed Milk”

That’s strange. I really don’t know. Sometimes I make the same recipe over and over and it’s different. Did you by any chance use more buttermilk than suggested? It’s hard to know. Sorry. Try again!

Too much water! I used a cupful plus 50 ml for the sponge, and needed only 1 1/2 cups more water after adding the sponge, condensed milk, melted butter, and eggs.

I also echo too much water, I had seen it mentioned in the comments but mistaking thought the recipe had been corrected due to the acknowledgement in post from May 2017. It ha not been updated to reflect correct water amount. I added nearly 1kg additional flour-and am not sure if even know it is firm enoigh to shape into balls. It is rising now and I am hoping it turns out ok. But I do caution others to only add water as needed, probably will only need half the amount called for.

Thanks for bringing my attention to this. I hope your rusks turned out OK. These rusk recipes were supplied by people who have made them – I’ve not tried this recipe myself. I have now added a caution to people to use only as much water as needed. Thanks.

I find that a good rule of thumb is 1 cup water or other liquid to each 3-4 cups of flour, depending on the flour’s dryness and gluten content.

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