This recipe provides for a very large batch of rusks – half it if you wish or bake it all and and share amongst your friends.
750ml boiling water
250g butter, cubed
1 tin condensed milk
4 eggs, lightly beaten
30g instant yeast
250g chocolate chips
Pour the boiling water into a very large mixing bowl and add the cubed butter.
Stir until the butter has melted.
Add the condensed milk, sugar, salt and eggs.
Dissolve the yeast in about 50ml lukewarm water and add it to the butter mixture.
Cover the mixture with a tea towel and allow to stand for one hour.
Add the flour and chocolate chips to the wet ingredients. Knead the dough for 10 minutes.
Cover the bowl with a tea towel and allow to proof for another hour.
Preheat your oven to 170℃ and grease three large bread loaf tins.
Pinch off pieces of dough the size of golf balls and pack them tightly in the prepared tins.
Cover the tins a last time and proof for 20 minutes.
Now bake the rusks for one hour.
Once the rusks have cooled down, break them into individual pieces, pack them on a baking sheet and dry them overnight (6 – 8 hours) in the oven at 50℃.
Store the rusks in an airtight container.