Best 3 Buttermilk Rusk Recipes

Buttermilk rusk is a traditional South African baked good that is enjoyed by people of all ages. It is a slightly sweet, lightly spiced bread that is often served with tea or coffee. The bread is made with a combination of buttermilk, flour, sugar, butter, and eggs. It is then flavored with spices such as cinnamon, nutmeg, and ginger. Buttermilk rusk can be made in a variety of shapes and sizes, but it is typically baked in a loaf pan. Once baked, the bread is sliced and toasted. It can be enjoyed plain or topped with butter, jam, or honey. In this article, we will provide you with three different recipes for buttermilk rusk. The first recipe is for a traditional buttermilk rusk loaf. The second recipe is for a buttermilk rusk couronne, which is a ring-shaped bread. The third recipe is for buttermilk rusk muffins, which are perfect for a quick and easy breakfast or snack. All three recipes are easy to follow and can be made with ingredients that you can find at your local grocery store. So, whether you are a seasoned baker or a beginner, we encourage you to give these buttermilk rusk recipes a try. You won't be disappointed!

Here are our top 3 tried and tested recipes!

BUTTERMILK OUMA RUSKS RECIPE - (3.7/5)

Buttermilk Ouma Rusks Recipe - (3.7/5) image

Provided by Johanna

Number Of Ingredients 11

Ingredients

2 cups unbleached white flour
2 cups bread flour, whole wheat, coarsely ground if possible
1/3 cup sugar
1/2 teaspoon salt
2 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup butter, melted
2 eggs
3/4 cup buttermilk
2 teaspoon pure vanilla extract
2 teaspoon pure almond extract

Steps:

1. Preheat oven to 400 degrees. 2. In a large mixing bowl, thoroughly mix the dry ingredients. 3. Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough. 4. Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness. 5. Cut the dough into rectangles about 2 by 4 inches. Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little. 6. Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry. The finished rusks should be very dry and hard. Cool and store in an airtight container. Rusks will keep for weeks. ALTERNATIVES: Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2 cup currants or chopped raisins. Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon. Peanut Rusks: Add 1 cup coarsely chopped peanuts. Anise Rusks: Omit the cinnamon and almond extract and add 2 tsp. pure anise extract

BUTTERMILK RUSKS

Buttermilk Rusks image

Make and share this Buttermilk Rusks recipe from Food.com.

Provided by Bokenpop aka Mad

Categories Breads

Time 1h15m

Yield 40 serving(s)

Number Of Ingredients 10

Ingredients

1 kg flour
12 1/2 ml baking soda
25 ml cream of tartar
10 ml salt
250 ml sugar
250 g butter
350 ml buttermilk
1 egg
oil, for greasing
milk, for glaze

Steps:

Preheat oven to 240°C.
Sift the dry ingredients and stir til well mixed.
Cut in butter - the mixture should resemble corn meal when done.
Beat buttermilk and egg together and add to dry ingredients.
Mix to a firm dough.
Pinch off golf ball sized pieces of dough and press lightly into rectangular shape approx 2cm thick.
Place close together in two greased loaf pans (30cm x36cm x 7cm) and brush the sides of each row of balls with oil so that the rusks will break apart easily after being baked.
Brush with diluted milk.
Bake at 240C for 10 minutes, then reduce heat to 190C and bake for further 50 minutes.
Turn out on cooling rack and break in two or three places so that the rusks will cool more quickly.
When cool, break neatly into individual rusks and allow to dry out in a very low oven (120C).

Nutrition Facts : Calories 142.2, Fat 5.5, SaturatedFat 3.3, Cholesterol 19, Sodium 246.1, Carbohydrate 19.8, Fiber 0.7, Sugar 0.6, Protein 3.1

BUTTERMILK RUSKS

Buttermilk Rusks image

A crunchy, crumbly bread/biscuit snack best eaten with a cup of tea! This recipe makes a huge batch of rusks - I usually cut it by half and I still get about 100 rusks (though I have never actually counted).

Provided by Ruby

Categories Quick Bread

Time 4h

Yield 200

Number Of Ingredients 8

Ingredients

2 ½ sticks butter
2 ½ cups white sugar
2 cups buttermilk
2 large eggs
8 cups self-rising flour
5 cups granola
5 teaspoons baking powder
1 ½ teaspoons salt

Steps:

Preheat the oven to 350 degrees F (180 degrees C). Grease cake pans. You can use 9x13-inch pans, round cake pans, or loaf pans.
Melt butter in a saucepan over medium-low heat. Remove from heat and mix in sugar, buttermilk, and eggs.
Combine self-rising flour, granola, baking powder, and salt in a bowl. Add to the butter mixture and mix until well combined. Batter will be sloppy. Divide into thirds, and then divide each third into small balls. Place into the prepared cake pans side by side.
Bake in the preheated oven until cooked fully through, 45 to 60 minutes. Remove from oven and gently place on baking sheets.
Reduce oven temperature to 200 degrees F (95 degrees C). Bake rusks on low temperature until dry and crunchy, 2 to 3 hours. Depending on the size of your rusks this can take several hours.

Nutrition Facts : Calories 54.2 calories, Carbohydrate 8 g, Cholesterol 5 mg, Fat 2 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 105.3 mg, Sugar 3.2 g

Tips:

Use fresh buttermilk: Fresh buttermilk will give your rusks a tangy flavor and help them rise properly.
Don't overmix the batter: Overmixing the batter will make your rusks tough. Mix just until the ingredients are combined.
Let the batter rest: Letting the batter rest for 30 minutes before baking will help it develop flavor and rise properly.
Bake the rusks until they are golden brown: The rusks should be golden brown on the outside and cooked through on the inside. This will take about 30 minutes.
Let the rusks cool completely before slicing: Let the rusks cool completely before slicing them. This will help them keep their shape and prevent them from crumbling.

Conclusion:

Buttermilk rusks are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dinner. They are perfect for dunking in coffee or tea, or they can be served with butter, jam, or your favorite spread. Buttermilk rusks are also a great way to use up leftover buttermilk. With their simple ingredients and easy-to-follow instructions, buttermilk rusks are a great recipe for bakers of all skill levels. So next time you have a craving for something sweet and satisfying, give buttermilk rusks a try!