Makes 120 rusks • Preparation: 2–3½ hours (including rising time) Baking time: 40–50 minutes • Oven temperature: 160°C
• 1 tin (385g) condensed milk
• 250g butter
• 250ml sugar
• 500ml boiling water
• 500ml cold water
• 3 extra-large eggs, beaten
• 50g fresh yeast,• • •