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South African Buttermilk Rusks

22nd August 2016

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It was blasphemous to have store-bought rusks in our house. No way did we have Ouma or Bokomo. Instead, we had our very own Ouma baking buttermilk rusks whenever we ran low. If you’ve ever baked rusks, you’ll know that it fills the house with the sweetest scent. So imagine coming home to that smell from school. In fact, it may be some of my fondest memories. And then there were those soft, buttery rusks my granny put aside for me… The rest went into the oven rack to dry, but there’d always be some soft pieces waiting for me. Keen to try these South African Buttermilk Rusks for yourself? Well, here you go…

Ingredients for South African Buttermilk Rusks:
1kg cake flour
3/4 teaspoon salt
3 level tablespoons of Moirs Royal Baking Powder
500ml buttermilk (or use full fat milk with 3 tablespoons of Safari vinegar)
1 large egg
1.5 cups white sugar
1 tablespoon Moirs Vanilla Essence
250g cold butter, cut into small blocks

Method:

Preheat your oven to 65°C, while you grease two loaf tins.
If you’re not using store bought buttermilk, now’s the time to make it; add your vinegar to the full cream milk and allow to stand for about 5 minutes.
Sift your flour, salt and baking powder together and then rub your butter into the flour – it should be like breadcrumbs once it’s ready. TIP: You can add it to the food processor and use the pulse mode to get it ready.

Once the dry mixture is good to go, beat your egg and then add the buttermilk and vanilla essence to it. Stir, add your sugar and stir again. Next, add your dry ingredients to the milky mixture and mix it through with a knife.
Knead well until it becomes elastic. Tip: You can add flour to make it less sticky. Then roll into sausage shapes and pack into your tins. TIP: Use your thumb as a guide for the size or let them bake as loaves and slice once cooked.
Bake for 45 minutes, allowing the dough to rise and remove.
Adjust the temperature to 180°C – once ready, bake for another 45 minutes and turn the loaves out to cool. Decrease the temperature to 65°C again.

Once cool, break the rusks apart or slice them (if baked in loaves) and layer them on baking trays. Note: It’s important to do a single layer only. Then bake for 8 hours, turning them every 2 hours. Tip: Make sure each side gets a turn to face up.
Allow cool and enjoy!
Tip: Store in an airtight container.

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