Sift the flour into a large bowl along with the salt.
Melt the margarine, pour in the yeast, vegan condensed milk, and vanilla.
Let the yeast start to bubble and pour the wet into the dry, knead with some milk until you have a soft dough, and leave to rise for an hour or so.
Preheat the oven to 180 degrees Celsius once the dough has risen.
Grab a large handful of the dough, roll it into a smooth ball, and stack it neatly into a greased bread tin or rusk tin, cover it with a cloth, and let it rise again.
Brush with milk and sprinkle with sugar, bake the rusks for 30-40 minutes until brown.
Let the rusks cool before removing them from the tins, tear, and slice, and then dry the rusks at @100 degrees Celsius for 2-3 hours.
Store in an airtight container for up to one month.
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I hope you love these fluffy and comforting rusks!
