These South African style condensed milk rusks make fabulous, no fuss smoko. Being dried, they keep really well and are the perfect accompaniment to a cuppa.
Ps, the photo is as they are straight from the oven, I will get one of them finished when I have nice light tomorrow.
Dunkin' good!
- 375 g butter (I know, I know, but it makes heaps!)
- ½ cup sugar
- 1 tin condensed milk
- 500 mL milk
- 2 tbsp instant dried yeast
- 1.5 kg plain flour
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Melt butter and sugar in saucepan. Remove from heat and mix through the condensed milk then milk. Mix into flour and yeast then knead until silky smooth and rebounds well. Break of smallish chunks of dough and roll into cylinders. Stand them up, nice and close together in a large baking dish. Cover with a damp tea towel and sit somewhere warm for half an hour. Pop in a 180 deg cel oven until centre buns are cooked through. Separate buns and either sit on oven racks on very cool oven until dried through or pop in a food dehydrator. Store in an airtight container in the pantry.
The Ramblings:
Sorry for being AWOL again! Life has generally been kicking my backside a little lately. Nothing in particular, just lots of little things adding up to feeling constantly busy but achieving sweet stuff all. However, putting my big girl pants on and shan’t be whinging.
The beautiful positive of late though, has been a new friend. We are so lucky to work with a really lovely South African bloke and his middle daughter (only just younger than me), has been coming with him before her new job starts. Her name is Melissa and she is just fabulous on every level. The wonderful upside for all of you is that she has been teaching me about south african food. And it is SERIOUSLY good!!!!
We made Koeksisters (pronounced cook-sisters) the other day, oh my goodness!!! AMAZING!!! They are a touch complicated though so I’ll fine tune them a little more before sharing. But these rusks, stupidly easy and so so good. As an avid ‘dunker’, these are revolutionary. I love a good biccie but I’ll grab a rusk to dunk first any day. Do not know how I lived before these. I wish I had known about them when I was station cooking because I think my caffeine addicted boys would have loved having a big jar of these down next to their kettle. Because they are dried they store so well and one batch makes heaps; winning all around. There are heaps of different types of these rusks, but you all know my love of sugar and sweet, so condensed milk ones were always going to be my first choice!
Oooo and other exciting new, I have a beautiful, tiny, little poddy goat named Ethol. I got her when she was very fresh and she is such a little honey. Just have to convince Maggie that she isn’t a doggo snack…..