milk rusk

Milk rusk recipe, Homemade rusk

Milk rusk/ Homemade rusk is a dry, hard, mellow sweet double bake bread usually served/ consumed as tea time snack. Rusk is usually a store bought snack but can be easily baked at home  that too with handful ingredients so you get to relish oven fresh tea time snack. Rusk can be prepared in many varieties with lot of variations but this is a basic milk rusk prepared with bread and not with cake. I will post many varieties in the coming week hopefully!!
milk rusk recipe

I wouldn’t say this as a perfect store bought rusk but definitely a home version snack in look that tastes like store bought. Wanting to try this recipe for longest time, finally happened this weekend and I really wanted to share the recipe with you guys and it is here. Before I forget do not skip MILK POWDER in the recipe as it is the most important ingredient that enhances the taste of the rusk and creates a close to store bought ones and definitely justifies the title as well. I have already posted a delicious rusk like recipe like this TUTTI FRUTTI BISCOTTI. So let’s get to the making homemade rusk!!
homemade rusk recipe

Milk rusk recipe, Homemade rusk
Serves 5
Print
Prep Time
2 hr
Cook Time
35 min
Total Time
2 hr 35 min
Prep Time
2 hr
Cook Time
35 min
Total Time
2 hr 35 min
Ingredients
  1. 1. Maida/ All purpose flour – 1 cup
  2. 2. Milk powder – ¼ cup
  3. 3. Sugar – 4 tbsp
  4. 4. Milk – ½ cup
  5. 5. Yeast – 1 tsp
  6. 6. Melted unsalted butter– 1 tbsp + ½ tsp
  7. 7. Salt - a pinch
Note
  1. * 1 cup = 235 ml
Instructions
  1. In a bowl/ cup add warm milk, not hot just warm, to it add 1 tbsp sugar and yeast. Mix well and keep it aside for 15 minutes until frothy.
  2. In a bowl add all purpose flour, milk powder, 2 to 3 tbsp sugar and pinch of salt. Mix well. Now to the flour mixture add melted butter and milk yeast frothy mixture. Combine everything together and knead it into a soft dough.
  3. Now cover the dough with towel/ muslin cloth/ cling wrap and keep the bowl in a warm place. Let it rest for 2 hour to double in size. Now you can happily take rest/ do any other work😉
  4. After 2 hour the dough should have doubled in size. Now apply little butter to 8*8 inch rectangle/ square baking tray. Now place/ stretch and spread the dough with 1/3 thickness in a 8*8 inch rectangle/ square baking tray. Cover the baking tray with a cloth rest the dough in warm place for an hour.
  5. Preheat oven at 350 F. Now remove the cloth after 1 hour and you will notice the dough risen, keep the baking tray in the preheated oven and bake it for 25 minutes.
  6. After 25 minutes when the bread looks done insert a toothpick in the center, if the toothpick comes out clean its cooked perfectly if not bake for 5 more minutes. When the bread is baked fully remove it from the oven. Let it stand for 2 to 3 minutes then using a knife slice the baked bread into rectangles as shown in the picture.
  7. Now put the slices on to the parchment paper again. Preheat oven at 350F. Place the baking tray in the oven and bake it for another 15 to 20 minutes until it attains hard rusk like texture. Do keep an eye on the bread after 10 minutes as it could get burnt or be over browned easily which alters the biscotti taste. When done remove the rusk from oven and place it on a wire rack for it to cool down. After the rusk has cooled completely relish it and store the remaining in air container box, it stays good for up to 10 days.
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How to make Milk rusk/ Homemade rusk with step by step images


eggless donuts

  1. In a bowl/ cup add warm milk, not hot just warm, to it add 1 tbsp sugar and yeast. Mix well and keep it aside for 15 minutes until frothy.
    eggless donuts
  2. After 15 minutes you should find the milk mixture frothy.
  3. In a bowl add all purpose flour, milk powder, 2 to 3 tbsp sugar and pinch of salt. Mix well.
  4. Now to the flour mixture add melted butter and milk yeast frothy mixture. Combine everything together and knead it into a soft dough. Now cover the dough with towel/ muslin cloth/ cling wrap and keep the bowl in a warm place. Let it rest for 2 hour to double in size. Now you can happily take rest/ do any other work 😉
  5. After 2 hour the dough should have doubled in size.
  6. Now apply little butter to 8*8 inch rectangle/ square baking tray. Now place/ stretch and spread the dough with 1/3 thickness in a 8*8 inch rectangle/ square baking tray. Cover the baking tray with a cloth rest the dough in warm place for an hour. 
  7. Preheat oven at 350 F. Now remove the cloth after 1 hour and you will notice the dough risen, keep the baking tray in the preheated oven and bake it for 25 minutes. After 25 minutes when the bread looks done insert a toothpick in the center, if the toothpick comes out clean its cooked perfectly if not bake for 5 more minutes. When the bread is baked fully remove it from the oven. Let it stand for 2 to 3 minutes.
  8. After 2 to 3 minutes flip the tray gently.
  9. Now using a knife slice the baked bread into rectangles as shown in the picture. Now put the slices on to the parchment paper again. Preheat oven at 350F. Place the baking tray in the oven and bake it for another 15 to 20 minutes until it attains hard rusk like texture. Do keep an eye on the bread after 10 minutes as it could get burnt or be over browned easily which alters the biscotti taste. When done remove the rusk from oven and place it on a wire rack for it to cool down. After the rusk has cooled completely relish it and store the remaining in air container box, it stays good for up to 10 days.
    homemade rusk

 

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