Rusk Recipe

30 standard portions

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Ingredients

• 2 3/4 cups + 3 tablespoons all purpose flour
• 3 tablespoons milk powder
• 1/4 teaspoon salt
• 3 tablespoons + 2 teaspoons sugar
• 1/2 teaspoon cardamom powder
• 1/2 teaspoon fennel powder (or to taste)
• 3 tablespoons vegetable oil
• 1 1/4 cups warm water
• 2 1/4 teaspoon active dry yeast

Method

1. In a bowl mix flour, milk powder, 3 tablespoons sugar, cardamom powder, fennel powder and salt. Add oil to the flour and mix. Set aside.
2. In a mug/bowl, take warm water, add remaining 2 teaspoons sugar to it and then add the yeast. Give a quick stir and let the yeast activate for 5-10 minutes. This is called proofing of the yeast.
3. You will know your yeast is proofed/active when it’s all bubbly and frothy on top. If your yeast doesn’t turn up the way it is in the picture above, it is dead. Throw the water and start over again.
4. After the dough has risen and double in size, punch is to release the air.
5. Knead the dough once and transfer it to a 9 inch square pan. Make sure to spray the pan with a non-stick spray before you transfer the dough to it. Using your fingers spread the dough into the pan. Cover and let rise in a warm place for another 30 minutes.
6. Once the dough rises again, brush it with milk and bake at 350 F degrees for 27-30 minutes.Remove from oven and let cool a bit. Then cut into rectangular pieces.
7. Arrange all the slices into a baking sheet lined with silicone mat or parchment paper.
8. Bake at 275 F degrees for 30 minutes, then increase the temperature to 300 F degrees and bake for another 40-45 minutes. Keep turning the rusks every 15 minutes or so for even baking.
9. Let cool and store the rusks in an airtight container.