Rusk Recipe + Video
Feb 21, 2017, Updated May 07, 2023
Crispy twice baked toasts, rusks are best enjoyed with chai!
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Crispy tea time milk rusk – this rusk recipe will give you the perfect milk rusks to enjoy with your chai!
So I will tell you guys how this recipe came into existence. One day I was making pav bread for pav bhaji. While a batch baked in the oven, I was left with 2 more pav buns to bake. So once that batch was done, I popped these in the oven. Now because these were just 2 and I already had my big batch done, I totally forgot about them. I got busy in clicking pictures unaware that there was bread in the oven! Well long story short, I took them out when they were totally dark brown, a little less than being jet black. I went ahead and tasted them out of curiosity and I thought “wow these taste totally like the milk rusk that I have with my chai every morning”! I thought I could definitely tweak my pav recipe a little and make rusks. Since then, it has been on my mind to make these milk rusks and I am so excited to share the rusk recipe with you guys!
I already have a rusk recipe on my blog but that’s cake rusk which is very similar to biscotti. This is milk rusk which is basically bread which has been baked till it gets really crispy. It’s very lightly sweetened and flavored with cardamom and fennel.
When I started this recipe, I thought since I have a baseline already I will get it in one go. But I was wrong. The first batch was really salty and also I baked them way too much. The rusks weren’t browning enough so I ended up increasing the temperature to 400 F degree which did not turn out to be a good idea in the end, they became super crisp. So I ended up throwing the batch and made the second one which was successful! Hurray!
A super easy way to make rusks it to bake your store bought bread which rusk is basically twice baked crispy bread. Apply some butter on bread slices and place then in the oven till crisp but if you are like me and love baking from scratch then this recipe is for you. This rusk recipe makes exactly the type of rusk that you get in Indian stores and since it’s made at home, it’s obviously so much better. I flavored it with cardamom and little fennel. You can up the amount of these spices if you want a stronger flavor.
These milk rusks are very lightly sweetened just like the one we get at stores. You may increase the amount of sugar if you like sweeter rusks. I hope you guys give this rusk recipe a try and enjoy homemade rusks with your chai! Yeah eating rusk is incomplete until you dip them in chai. Isn’t it?
PS: Don’t forget to check out my homemade pav recipe. It’s my no-fail recipe and comes out perfectly every time!
PPS: If you are new to yeast, always remember to choose a good brand of yeast and make sure the temperature of water is neither cold nor super hot. It should just be warm enough. And always be gentle with the dough and you will be just fine!
Here’s a quick video on how to make rusk at home!
Method
In a bowl mix flour, milk powder, 3 tablespoons sugar, cardamom powder, fennel powder and salt. Add oil to the flour and mix. Set aside.
In a mug/bowl, take warm water, add remaining 2 teaspoons sugar to it and then add the yeast. Give a quick stir and let the yeast activate for 5-10 minutes. This is called proofing of the yeast.
You will know your yeast is proofed/active when it’s all bubbly and frothy on top. If your yeast doesn’t turn up the way it is in the picture, it is dead. Throw the water and start over again. Do not add this water to the flour, the yeast will not work and you will get hard pav buns.
Transfer the flour mix to the steel bowl of your stand mixer or you can do this with your hands. Add the activated yeast liquid to the flour. Knead the dough for 7-8 minutes using the dough hook attachment (or knead for 10-12 minutes using your hands). At this point I added additional 3 tablespoons of flour as I felt the dough was sticking a lot. You can do the same.
Your dough is done when it looks smooth and springs back when you poke it. Transfer dough to a bowl and oil/butter it on top and on the sides as well. The bowl should also be coated with oil.
Cover with a damp cloth and let the dough rise for 1 hour in a warm place or till it doubles in size.
After the dough has risen and double in size, punch is to release the air.
Knead the dough once and transfer it to a 9 inch square pan. Make sure to spray the pan with a non-stick spray before you transfer the dough to it. Using your fingers spread the dough into the pan. Cover and let rise in a warm place for another 30 minutes.
Once the dough rises again, brush it with milk and bake at 350 F degrees for 27-30 minutes.
Remove from oven and let cool a bit. Then cut into rectangular pieces.
Arrange all the slices into a baking sheet lined with silicone mat or parchment paper.
Bake at 275 F degrees for 30 minutes, then increase the temperature to 300 F degrees and bake for another 40-45 minutes. Keep turning the rusks every 15 minutes or so for even baking.
Let the rusks cool and then store in an airtight container. Enjoy with chai!
* Increase the amount of cardamom and fennel powder to taste.
Rusk Recipe
Ingredients
- 2 3/4 cups + 3 tablespoons all purpose flour
- 3 tablespoons milk powder
- 1/4 teaspoon salt
- 3 tablespoons + 2 teaspoons sugar
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon fennel powder or to taste
- 3 tablespoons vegetable oil
- 1 1/4 cups warm water
- 2 1/4 teaspoon active dry yeast
Instructions
- In a bowl mix flour, milk powder, 3 tablespoons sugar, cardamom powder, fennel powder and salt. Add oil to the flour and mix. Set aside.
- In a mug/bowl, take warm water, add remaining 2 teaspoons sugar to it and then add the yeast. Give a quick stir and let the yeast activate for 5-10 minutes. This is called proofing of the yeast.
- You will know your yeast is proofed/active when it’s all bubbly and frothy on top. If your yeast doesn’t turn up the way it is in the picture above, it is dead. Throw the water and start over again.
- After the dough has risen and double in size, punch is to release the air.
- Knead the dough once and transfer it to a 9 inch square pan. Make sure to spray the pan with a non-stick spray before you transfer the dough to it. Using your fingers spread the dough into the pan. Cover and let rise in a warm place for another 30 minutes.
- Once the dough rises again, brush it with milk and bake at 350 F degrees for 27-30 minutes.Remove from oven and let cool a bit. Then cut into rectangular pieces.
- Arrange all the slices into a baking sheet lined with silicone mat or parchment paper.
- Bake at 275 F degrees for 30 minutes, then increase the temperature to 300 F degrees and bake for another 40-45 minutes. Keep turning the rusks every 15 minutes or so for even baking.
- Let cool and store the rusks in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Rusk Recipe
I will be try your recipe as soon
Mem please give qwantity of ingredients in gms.to better understanding
Thaks
sure will update
The recipe sounds really good! Thanks. I wish I could send you a truck load of a new buttermilk pwd. I just found! This sounds yummy! Thanks again@
Can I use fresh milk instead of powder milk ? And how much?
No you can’t, that will change the measurement of the dough. also milk powder adds to flavor and helps in making the rusks not too crunchy.
Let them cool completely.
Hot or warm things in air tight bags create moisture.
Hi manali can this recipe be used commercially?how long can they stay crunchy & crispy?
I am not sure about commercial purpose but if stored in air tight container, it should stay crisp for 2-3 weeks (maybe more).
This rusk recipe is excellent! Thank you so much for figuring it out, testing your recipe and posting it. The fennel was an inspired touch, it really cheers up the rusk. We love it!
Want to try this recipe
Can I use instant yeast and how much ??
Thanks
probably try with 1 & 3/4 teaspoon of instant yeast.
Hi !
I made this rusk today and I love it so much ! Thank you for this amazing recipe. I did tweak a few things: I reduced water, I went by how good it felt in my hands as I kneaded. I used instant yeast (used 75% of the active dry quantity). I increased resting time by 45 mins. And I sliced the bread from the first bake quite thinly, so I reduced baking time for second bake. Oh! I also used ajwain instead of fennel.
Rusk came out crisp, crunchy, flavourful. Personally, I would have doubled the amount of cardamom and ajwain, and increased sugar to a certain extent. But overall – this recipe is a great base and very flexible and your instructions were clear.
Thanks Manali for the recipe.
I wanted to make rusk for my parents in-law who live with us and love them with their tea.
Couple of things, in the recipe steps, I think there is a step missing between #3 and #4.
When baking, everything was good till the temperature was 275F. When I increased the temperature to 300F, the rusk became too brown in first 15 min itself. So took them out. What could I try differently next time?
then try baking at 275 only throughout the duration.
Can I use whole wheat flour then all purpose flour
try with 50% whole wheat and 50% apf
These rusks are crisp when made fresh and remain crisp for couple of hours. However, when stored in an airtight container, they become soft next day. Any hints to keep them crisp for longer period.
hmm I would say bake for longer time, each oven is different. When stored in an airtight container, mine stay crisp for weeks so I am not sure how they turned soft the next day. Bake longer next time.
Can I use whole wheat flour instead of maida
use 50% all purpose and 50% whole wheat
Manali, love the recipe since it is easy. This was my first ever time using yeast…i got perfect looking rusks but I feel they have cake texture in the middle…help please.
you had to bake them some more then..check your oven temperature settings…
Thanks a lot. Making these again ? love your recipeeee!
welcome!
Never had rusks, but I’m sure I can eat the whole tray ? They look perfect! They remind me of biscotti ?
The best rusks ever simple to make any taste better than any store bought rusks, thank you
You are welcome! I am so glad to know 🙂
hi …I made n exact measurement still d doughh s sticky..what have to do
dough will be little sticky, that’s okay..let it rise and bake…
I think I have reached the exact food bus stop where I can start my cooking..every day I give surprises to my son when he is back from school..whether it is a crafty toy..or some baked snacks..or a new plant….or even a flower can make him happy…
To day I’m going to surprise him with this milk Rusk in my variance and will let u know how it comes out…..:-) He likes smilies too…
hope your son enjoyed it 🙂
Hi manali
Thanks a lot for the recipe
I Was looking for eggless rusk from a very long time..
I cannot understand two 3/4 cups ??
Pls clearfy
Hi Maninder..it means 2 cups + 3/4 cup..so little less than 3 cups..
Thanks alot for the recipe…can I use maida instead of all purpose flour…please
Hello Aishwarya, all purpose and maida are the same thing so go ahead and use it! 🙂
is there a substitute for milk powder or is this a KEY ingredient? What does it DO in the recipe? is it for flavour? binding? THANKS
you can skip the milk powder if you want..it’s for flavor..
Can I add milk instead of milk powder?
Hmm you may but then you will have to adjust everything because wet to dry ingredient ratio will be different.
Hi Manali Dear,
Wow!!!!!! Amazing recipe !!!!! Thanks, for which I was awaiting since long.
Surely going to try soon. Can you please let me know the cup measurements
used for the recipe by you in ml or grams. And once more thanks for perfect recipe!
See you soon,
Till then Bye bye.
Hi Sujata! you are welcome , hope you like them 🙂 I have used US measuring cups where 1 cup = 240 ml. Here’s a chart that might help: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/
Thank you dear Manali for this lovely, simple tecipe. I do like Tea Rusks and Cake Rusk. I was looking for a recipe for Eggless Tea Rusk, and I would like to thank you for posting your recipe. I will be making TeaRusks tomorrow, and I will let you know how I get on.
Kindest regards;
Fiona.
Welcome Fiona! 🙂 Hope you like them, I will also post the eggless cake rusk recipe in the coming months!