Caramel Rusks. Knock down the dough and then shape into balls. This is the first in my series of caramel rusk recipes. If you heat it too much and it looks like the caramel is about to burn, place the pan on a wet cloth and let it cool.
Put the bread into the baking sheet. There was no way I was not going to bake Tannie Maria's Muesli Buttermilk Rusks. After all, they are one of the main characters in the wonderful murder mystery by Sally Andrew called Recipes for Love and Murder. You can have Caramel Rusks using 7 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Caramel Rusks
- You need of Rusks.
- You need 1/2 of baguette French bread.
- You need 2 tbsp of Butter.
- Prepare 2 tbsp of Granulated sugar.
- Prepare of Caramel.
- It’s 50 grams of Granulated sugar.
- Prepare 50 grams of Heavy cream.
They're twice-cooked (meaning they are baked first and then cut into their shapes and placed back into the oven to dry out at a very low temperature – overnight is best). Heat the condensed milk, milk and butter/margarine and sugar together. No need to wait for oven to cool down, just lower temp and place the separated rusks back into the oven. ENJOY dunked in a cuppa or just eat crispy!
Caramel Rusks step by step
- Thinly slice the baguette and bake for 15 minutes in the oven at 130℃..
- Mix the butter and granulated sugar together. Spread it on the bread slices, and bake at 130℃ for another 15 minutes..
- Melt the sugar over medium heat until it turns a deep amber..
- Heat the heavy cream in the microwave until just before boiling point. Add one tablespoon of the cream to the sugar from Step 3 and mix..
- Stir in the rest of the cream in small batches. When it's all mixed in, bring it to the boil..
- Stop the heat and mix it again. Let it cool as you mix..
- Continue until it is firm enough to draw patterns with..
- Pour it on top of the rusks from Step 1..
- When the caramel has hardened, they're done..
- If you let it chill to the extent shown, it will be difficult to draw patterns. If this happens, heat it and return to Step 6..
- It becomes a crunchy caramel candy when hardened..
The finished rusks should be very dry and hard. Cool and store in an airtight container. Add the buttermilk and melted butter to the eggs and sugar mixture and mix well. Add all the dry ingredients and mix together well. Now add the muesli, seeds and raisins and mix again to distribute well.
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