Feather rusks

Ingredients:
5 kg cake flour
5 eggs
3 cups of sugar
salt
3 x 10 gram packets of dry yeast
2 liter lukewarm water
500 gram butter or margarine
3 cups sugar
1 tin condensed milk

Method:
Melt butter in the milk on the stove and let it cool before use. beat the eggs and the condensed milk together.  Mix the yeast with 1 liter lukewarm water and a little bit of the sugar, cover and let it stand for 30 minutes. Add the egg mixture and the milk and butter mixture to the yeast mixture. Add the salt, flour and knead the dough. Make little golf size balls and put them into a bread tin, press them in tightly until the pan is full. Let the dough rise until double in volume. Bake in a preheated oven of 160ºC for an hour.