Condensed Milk Rusks for Christmas
This Condensed Milk Rusks recipe makes a generous batch of gently sweet beskuit for Christmas coffee and quiet holiday mornings. Condensed milk gives the crumb a milky sweetness, while buttermilk keeps the dough tender before its long, slow drying in the oven. These are baking-powder rusks, so there is no yeast or rising time to manage.
For a hot South African Christmas, bake them a few days ahead rather than adding another job to Christmas morning. They need no fridge space once properly dried and make an easy breakfast before the festive lunch. Put out a tin with coffee or rooibos, or pack a few into small gift bags. The important part is drying them right through: a golden crust alone does not mean a rusk is ready.
Ingredients
For the rusks
Instructions
Mix and bake
- 1Heat the oven to 180°C conventional or 160°C fan. Grease two deep loaf tins, each approximately 23 × 13 cm, and line their bases and long sides with baking paper.
- 2Whisk the flour, baking powder and salt together in a very large bowl, breaking up any lumps of baking powder.
- 3In a separate bowl, whisk together the cooled melted butter, condensed milk, buttermilk, eggs and vanilla essence until evenly combined.
- 4Add the wet mixture to the flour and mix with a sturdy spoon until no dry flour remains. The dough should be soft and sticky rather than pourable. Do not knead it or add lots of extra flour.
- 5Divide the dough evenly between the tins. With lightly floured hands, press it gently into the corners and level the tops. Bake for 50–55 minutes, until golden and a skewer inserted into the centre comes out without wet dough. Loosely cover with foil if the tops brown too quickly.
Cut and dry
- 1Leave the loaves in their tins for 10 minutes, then lift them onto a rack. Cool for another 20–30 minutes, until firm enough to cut without crumbling badly. Reduce the oven to 100°C conventional or 80°C fan.
- 2Using a serrated knife, cut each loaf crosswise into about 12–13 slices, roughly 2 cm thick. Cut each slice in half from top to bottom to make approximately 50 rusks.
- 3Arrange the pieces in a single layer on wire racks set over baking trays, leaving gaps for air circulation. Dry for about 5 hours, turning the pieces and swapping the trays around halfway through. Keep the oven door closed.
- 4Test one of the thickest pieces by letting it cool briefly and breaking it open: the centre must be dry and crisp, with no soft or damp patch. If necessary, continue drying in 30-minute intervals. Cool all the rusks completely on racks before packing into airtight containers.
Nutrition (per serving)
- Calories
- 142 kcal
- Carbohydrates
- 21.2 g
- Protein
- 3.2 g
- Fat
- 5.4 g
- Saturated fat
- 3.3 g
- Sugar
- 4.9 g
- Fibre
- 0.5 g
- Sodium
- 150 mg
- Cholesterol
- 23 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Bake early in the morning or on a cooler day. The long drying stage is best done before Christmas, keeping the kitchen free on the day itself.
- For a simple festive variation, add the finely grated zest of 1 orange and 5 ml ground cinnamon to the flour mixture.
- Pack completely cooled rusks into airtight tins or well-sealed food-safe bags for gifts. Add a label with the baking date and a note that they contain wheat, milk and eggs.
- The listed cooking time includes 55 minutes of baking and 5 hours of drying. Allow around 6½–7 hours overall, plus final cooling; thicker pieces may need longer.
Frequently asked questions
How long do condensed milk rusks keep?
When thoroughly dried and stored airtight in a cool, dry cupboard, they should keep well for 3–4 weeks. In humid summer weather, use smaller containers so the whole batch is not exposed to moist air each time you open one. Discard rusks with mould or an off smell.
Can I use evaporated milk instead of condensed milk?
No, not as a direct substitute. Sweetened condensed milk provides both sugar and milk solids, while evaporated milk is thinner and unsweetened. This recipe is balanced for a 397 g tin of sweetened condensed milk.
Why are my rusks still soft in the middle?
They need more drying time, especially if cut thickly or crowded onto trays. Return them to the low oven in a single layer and check every 30 minutes. Judge crispness on a cooled piece, and never pack them while warm because trapped steam will soften them.
