Brittania milk rusk
Milk rusk
Britannia Milk Rusk is a popular, crunchy, twice-baked biscuit made from ingredients like wheat flour, milk, and sugar. Known for its golden-brown texture and deliciously crisp bite, it is a perfect companion for tea or coffee. The mild sweetness and rich aroma make it an enjoyable snack, especially when dipped in a warm tea allowing it to absorb just the right amount of flavor. Whether for a light breakfast or an evening tea-time treat, Britannia Milk Rusk offers a nostalgic and comforting experience with every bite. Now learn to bake these delcious rusks in your home with your own choice of ingredients .
Milk Rusk (Britannia Style 😁) – No Preservatives, No Butter!
This teatime favorite can be made completely with whole wheat flour for a healthier twist!
Ingredients:
1 tbsp powdered jaggery or sugar
1 tsp active dried yeast
2 tbsp warm water (to activate yeast)
½ tsp salt
1 cup (150g) all-purpose flour (use whole wheat for whole wheat rusks)
2 tbsp milk powder (optional)
Pinch of cardamom powder (optional)
2 tbsp oil (or softened butter; I used oil)
½ cup (120ml) warm water (approx.) to make dough
Method:
1️⃣ Activate Yeast:
In a small bowl, mix yeast, jaggery/sugar, and 2 tbsp warm water. Cover and let it bloom for 5 minutes.
2️⃣ Prepare Dry Ingredients:
Sieve flour, salt, and milk powder into a bowl. Mix well.
3️⃣ Make Dough:
Add the bloomed yeast mixture to the flour. Gradually add warm water to bring everything together into a rough, sticky dough. Do not knead yet—just mix with a spatula until combined.
4️⃣ First Proofing:
Cover the bowl and let the dough rest for 1–2 hours, or until doubled and bubbly.
5️⃣ Kneading:
Transfer the dough onto a floured surface. Add oil gradually while kneading. Work on it for about 10 minutes until smooth and less sticky. Grease your hands with oil and shape it into a smooth ball.
6️⃣ Shaping:
Divide the dough into two equal parts for long buns (or make 4 small burger buns).
Take one portion, flatten it into a thick chapati.
Roll it tightly into a log, pinching seams at the bottom and tucking both ends.
Shape into a smooth long bun (no wrinkles!).
Repeat for the second dough ball.
7️⃣ Second Proofing:
Place buns on a parchment-lined or greased baking tray. Let them proof for about an hour or until doubled.
8️⃣ Baking Buns:
Preheat the oven halfway through the proofing. Once risen, brush buns with milk and bake at 180°C for 25–30 minutes or until golden brown.
Cool on a rack, brush with melted butter, and cover with a cloth for 10 minutes.
Making Milk Rusks:
Once the buns are completely cool, slice them evenly.
Arrange slices on a baking tray and bake at 180°C for 10–12 minutes per side until golden and crisp.
If baking later, preheat oven for 5 minutes before baking the rusks.
Enjoy with chai! ☕🍞😋
Check out these bread varieties too :
Get ready to celebrate Diwali with a tempting collection of traditional Indian snacks and savouries! From crispy murukku, crunchy thattai, and flavorful mixture to festive sweets and bites, this gallery makes it easy to find your favorites. Each image below links directly to a detailed recipe so you can plan your Diwali snack platter with ease. Perfect for gifting, sharing, or enjoying at home with family.