All Bran Rusks
This All Bran rusk recipe is quick, easy and doesn’t need any time to rise as it doesn’t contain yeast. It uses easy accessible pantry ingredients and makes the most delicious breakfast rusks.
All Bran Rusks This All Bran rusk recipe is quick, easy and doesn’t need any time to rise as it doesn’t contain yeast. It uses easy accessible pantry ingredients and makes the most delicious breakfast rusks. |
| Servings | Prep Time |
| 2kg | 15min |
| Cook Time | Passive Time |
| 45min | overnightdrying |
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Ingredients
- 500gr buttersoftened
- 1cup sugaradd 1/2 cup more if you like them more sweet
- 3large eggs
- 1/2teaspoon salt
- 1kg self raising flour
- 750gr all bran flakescrushed
- 350ml milk
Instructions
- In a mixing bowl, combine the butter, sugar, eggs and salt -whisk well until incorporated.
- Add the flour and all bran flakes and mix roughly with a wooden spoon. Lastly add the milk while mixing with the spoon, until well incorporated. You can also get your hands in there to bring it together.
- Prepare a baking tray with nonstick spray, push the batter in the pan more or less 15mm thick, levelled out. Cut the dough into the size of rusks you would like to have before you bake them.
- Bake in a preheated oven at 190 degrees Celsius for about 45 minutes, until brown.
- Remove the rusks, and arrange it on an oven tray to dry out throughout the night, your oven set to 70 – 100 degrees Celsius.