Rusk | Sanjeev Kapoor Khazana

Crunchy tea time snack that you can make at home.

RUSK

Ingredients

2 cups refined flour
1½ teaspoons fresh yeast
A pinch + ¼ cup castor sugar
1 teaspoon salt
2 tablespoons olive oil
Milk for washing

Method

1. Take yeast in a bowl. Add a pinch castor sugar and 2 tablespoons warm water, mix and set aside to activate.
2. Take flour in another bowl. Add ¼ cup castor sugar and salt and mix. Make a well in the center, add activated yeast and whisk well using an electric beater.
3. Add olive oil and whisk to form a soft dough. Cover with cling film and set aside to prove for 15-20 minutes.
4. Preheat oven to 180° C. Grease a baking tin with some butter and dust with some flour.
5. Transfer the dough onto worktop and knock back to release excess air.
6. Transfer the dough into the greased baking tin and level it out. Cover with cling film and set aside to prove for 15-20 minutes.
7. Brush some milk on top. Put the tin into preheated oven and bake for 15-20 minutes. Remove from oven, cool and demould.
8. Slice and bake again at 120° C for at least for 30 minutes, serve.

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Cuisine - Fusion

Course - starter

Dish - starter