Milk Rusk

Dear all!

Greetings from ‘A Pinch of lyfe’!!

After many days, sharing here a recipe post! I reay love baking. Baking is a therapy for me. But then so is music! Or cooking! Or movies! Or reading something nice! Or a long chat with a friend! Or driving far away without planning where to go! Or sometimes doing nothing and sitting calmly on terrace for hours gazing at sky..
What to choose and what to leave?! World around is full of beautiful things. Options are many and hours in hands are too short. That’s why – a pinch of this and a pinch of that..😊

Well, tell me how do you like take your tea coffee?! Well, I prefer both, my tea and cooffe pretty hottt and strong. And what else in the world you need if you have something to dip in your coffee. Be it rusks or cookies, if coffee – soaked, then it’s heaven to me all least. Not just in breakfast, but it actually compensates sometimes my dinner too during odd working hours.

For me, cookies are favourite most and easiest thing to bake. But when I tried my hands on rusks, I found it equally easy!! If you bake breads and cakes, you can definitely bake rusks too! Just go through the recipe following below and try it out. I will be waiting for your feedback.

Category – Breakfast.
Preparation time – 20 minutes total.
Baking time – 45 + 25 minutes.

Ingredients :

  • All purpose flour – 2 cups.
  • Milk – approx 3/4 cup.
  • Milk powder. – 2 tbsp
  • Active dry yeast – 2 tsp.
  • Sugar – 4 tsp.
  • Butter – 2 tbsp.
  • Salt to taste.

Directions :

-Take 4 tsp sugar in a bowl. Pour hot milk in it. Your milk shouldn’t be just luke warm as well as not so burning hot. Add 2 tsp yeast in it and Now cover the bowl. Keep it in same way for 10 minutes.
-Your yeast mixture will become frothy.


-Now in a big sized bowl, take all purpose flour and milk powder in it. Add 2 tbsp butter in it. You can use melted butter or any vegetable oil instead. Add salt to taste and now pour your yeast mixture in flour. Start kneading the dough. Knead it very well at least for 12/15 minutes. Consistency of your dough should be much softer than our regular roti/chapati dough.


-Now place your dough in a big sized greased bowl and cover it completely. Place this bowl in a warm place.. like near your gas or in oven.


-It will take 45 to 60 minutes for proofng. Depends on temperature. Within 1 hour, your dough will raise and get almost doubled in size.

-Now punch your dough with knuckles and reduce again.

-At this stage you can add cardamom, cumin seeds, chilly flakes or anything you want to add for flavour. Or you can keep it plain like I did.

-Make a log out of this dough and place it into a greased bread tin. Cover and keep it for second proofing for 45 minutes approx. Again it will raise to double volume.

Gently give it a milk wash with help of brush. Be careful that you are not pressing it anyway.

Time to bake now. Place your mould in a preheated oven on 200 degree. Bake it for approx 30/40 minutes (depends on oven) until its top changes its colour to moderate brown.
-Take it out of oven. Apply Olive oil/ butter on it. Unmould after 4/5 minutes.

Cut the slices with bread knife only after it cools down completely.

Place the slices in a baking tray and again bake them for 20/25 minutes on 180 degree. Though baking time depends on your oven. It can be lesser or more. As soon as your rusk changes its colour to golden brown, take it out of oven.

Let it cool down complete and than serve or store.

6 thoughts on “Milk Rusk

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