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Milk Rusk | Bread Rusk | Homemade sweet toast Biscuit

Milk Rusk (Homemade Bread Rusk) is a crispy and crunchy cardamom flavoured twice baked homemade sweet toast biscuit. Popular tea time snack and so loved by one and all in India.
Prep Time2 hrs 30 mins
Cook Time1 hr
Course: Breakfast, Snack
Cuisine: Indian
Keyword: bread rusk recipe, milk Rusk recipe, Mumbai toast biscuit recipe, sweet bread toast recipe, toast biscuit, wheat rusk recipe
Servings: 28 rusks
Author: Arpita@Gastronomic Bong

Equipment

  • large mixing bowl
  • 8 inch square baking tin
  • large baking sheet

Ingredients

  • 2 cups All Purpose flour (arnd 250 gms) +2 tbsp extra for kneading
  • 1/2 cup Milk Powder (arnd 65 grams)
  • 1/4 tsp Salt
  • 60 grams Brown Sugar/Sugar **
  • 1 tsp Cardamom seeds
  • 1 1/2 tsp Dry Yeast
  • 3/4 cup Warm Water
  • 1 tbsp Oil

Instructions

  • Start by dissolving 1 tbsp of sugar in warm water, then Mix the yeast with the lukewarm water and let it rest for 5-7 mins until the mixture looks bubbly and frothy.
  • Add the rest of the sugar and 1/2 tsp of cardamom seeds in a mixer grinder and ground into fine powder.
  • In a large mixing bowl add flour, milk powder, sugar and salt and rest of the cardamom seeds. Whisk it together and make a well in the middle. keep aside.
  • To make the dough. Pour the yeast-water mixture and oil into the well. Now knead by hands or by hooks and bring the flour in gradually from the sides and keep mixing and working the rest of the flour. Add a tbsp of flour if needed and knead until you have a smooth, springy dough.
  • Place the dough in a large oiled bowl. Cover the bowl with a damp cloth or cling film and place in a warm room for about an 45 minutes to one hour until the dough has doubled in size.
  • Remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands.
  • Grease a square baking tin and keep it aside.
  • Shape the dough roughly into a square shape and place it in the greased pan. If you don't have square tin no worries. Roll then into 2 thin long logs and place them on a baking tin.
  • Now let it rest for 30 to 40 mins or until doubled in size.
  • Meanwhile Preheat the oven to 180 degrees Celsius.
  • Bake for 25-30 minutes until brown. Remove from the oven and let it cool.
  • Now wait for the bread to cool down completely before slicing it. This will yield clean slices of bread.
  • Now Preheat the oven to 150°c. Line a large rectangular baking pan with parchment paper.
  • Now cut the bread into 1/2 inch strips.
  • Place the rusk on the baking tin and bake in preheated oven for 10-12 minutes on each side.
  • Remove from the oven. Let it cool complete on a cooling rack.
  • Store it in an airtight container for 2 weeks. Enjoy with a hot cup of tea

Notes

You can increase or decrease the amount of sugar as per your liking. This sweetness was perfect for me, just like store bought rusks.