Punjabi Milk Rusk Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g all-purpose flour</li><li class="ingredients-single-item">120g granulated sugar</li><li class="ingredients-single-item">10g active dry yeast</li><li class="ingredients-single-item">250ml warm milk</li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">2 eggs</li><li class="ingredients-single-item">1 tsp cardamom powder</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">For the milk wash:</li><li class="ingredients-single-item">60ml milk</li><li class="ingredients-single-item">1 tbsp sugar</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Wire cooling rack</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Sharp serrated knife</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small bowl, combine warm milk (around 40°C - not hot or you'll kill the yeast) with 1 teaspoon of sugar from the measured amount. Sprinkle the yeast over the top and let it sit for 10 minutes until frothy and activated. This activation step ensures your dough will rise properly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine flour, remaining sugar, cardamom powder, and salt. Make a well in the center and add the activated yeast mixture, softened butter, and eggs. Using the dough hook, mix on low speed until combined, then increase to medium and knead for 8-10 minutes until you have a smooth, elastic dough that pulls away from the sides of the bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size. The slow fermentation develops flavor and creates the perfect texture for rusks.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Punch down the dough to release air bubbles, then divide it into 3 equal portions. Shape each portion into a log about 20cm long. Place the logs on a parchment-lined baking sheet, leaving space between them for expansion. Cover again and let rise for 30 minutes or until puffy.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 180°C. Prepare the milk wash by warming the milk and dissolving the sugar in it. Brush the tops of the logs generously with the milk wash, which will give your rusks their characteristic sweet crust.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake for 20-25 minutes until the logs are golden brown and sound hollow when tapped on the bottom. Remove from the oven and allow to cool completely on a wire rack for at least 1 hour. The cooling period is crucial for achieving the right texture when slicing.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once cooled, use a sharp serrated knife to slice each log into 2cm thick slices. Arrange the slices on baking sheets, cut side up. Reduce oven temperature to 150°C.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Return the slices to the oven and bake for about 10 minutes, then flip each piece and bake for another 10 minutes until both sides are crisp and golden. The second baking (which makes these truly "rusks") removes moisture and creates that perfect crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the rusks to cool completely before storing. They will continue to crisp up as they cool. Store in an airtight container, where they'll keep fresh for up to 3 weeks. Enjoy with a steaming cup of chai for the authentic Punjabi experience!</li></ol>