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.
20 ml dried yeast
50 ml lukewarm water
5 ml sugar
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
Combine all sponge ingredients and leave in a warm place to rise, for 10 minutes.
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.