Condensed Milk Rusks

Course Dessert


  • 2,5 kg Cake flour
  • 20 ml Salt
  • 400 ml Sugar
  • 20 g Instant Dry Yeast
  • 2 Eggs beaten
  • 1,5 L Lukewarm Water
  • 250 g Melted Butter
  • 1 Tin Condensed milk


  • Preheat oven to 180ºC.
  • Sift flour and salt together then add dry yeast and sugar.
  • Mix eggs, lukewarm water, Stork Bake and condensed milk together.
  • Add this to the dry ingredients and mix to a soft dough.
  • Knead dough for 10 minutes until smooth and elastic.
  • Place dough into an oiled bowl, cover with clingwrap and place in a warm place. Leave to rise until double in size (about 20 minutes).
  • Knock down the dough and then shape into balls.
  • Place in large greased pans, cover with oiled cling wrap and leave to rise in a warm place until double in size (about 30 minutes).
  • Bake in a preheated oven for 1 hour.
  • Turn out on a wire rack to cool slightly then break apart and leave to cool further.
  • Dry out overnight in a very cool oven at 50ºC.