Best 2 Buttermilk Rusks Recipes

**Buttermilk Rusks: A Delightful Treat with a Touch of Nostalgia**

Buttermilk rusks are a traditional South African baked good that has been enjoyed for generations. These golden brown treats are made with simple ingredients like flour, sugar, butter, and buttermilk, yet they offer a complex flavor and texture that is both comforting and satisfying. In this article, we'll delve into the world of buttermilk rusks, exploring their history, variations, and of course, providing you with a collection of delectable recipes to satisfy your sweet cravings. From classic buttermilk rusks to unique twists like orange-infused or chocolate-dipped varieties, we've got you covered. So, let's embark on a culinary journey and discover the delightful world of buttermilk rusks.

Let's cook with our 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, SOUTH AFRICAN

Buttermilk Rusks, South African image

This needs a little explanation. We South Africans are very partial to rusks with that first cup of morning coffee! It's what the US calls "double-baked": the end result with this recipe is a hard, chunky sweetish "rock" which you dunk in your coffee or tea to soften, then bite off. It doubles as a quick breakfast or an afternoon bite with tea and coffee. It's an all-purpose snack and most houses are never without a tin of them. There are all kinds of variations including health and muesli rusks. They date back to the time when people trekked with oxwagons into the interior, when they needed foods that would keep.

Provided by Zurie

Categories Lunch/Snacks

Time 1h10m

Yield 40-50 serving(s)

Number Of Ingredients 7

Ingredients

4 lbs self-raising flour
1 lb pure butter, firm
2 cups sugar
2 teaspoons salt
3 large eggs, beaten
1 tablespoon vanilla
6 cups buttermilk, to mix in (about)

Steps:

Oven: 350 deg F.
Grease 2 flat, large cookie tins.
Use the coarse side of a grater, and in a large bowl grate the butter into the flour.
Then use your hands to rub it in until mixture resembles breadcrumbs.
Add the salt and sugar.
Add the vanilla to the beaten eggs, and stir into the flour mixture (just roughly).
Add enough buttermilk to mix to the consistency of scone dough, i.e. soft and somewhat sticky, but not wet. You should need about 6 cups, but it could be more or less.
Have a bowl of quite warm water ready, and dip your hands into it. Now form large balls of dough, but do so lightly.
The balls should be about 1/3 smaller than tennis balls (sorry, hard if you can't demonstrate!) Pack these, touching one another, on the greased tins. Do not pack close to the edges of the tins, as the dough will rise considerably.
Baking time depends on a few variables such as the size of the balls -- generally about 45 mins - 60 minutes The rusks should be well-risen and golden-brown on top. Do peek, and don't let it burn. Test with a skewer.
Cool in tins, but they don't have to be cold to proceed:.
Use a serrated knife (some people simply break up the soft rusks) and cut into shapes convenient for handling -- about 3 inches in length and 1 1/2 inches in width. But you will never be able to cut these rusks neatly!
They crumble a lot -- don't worry, it can't be helped. Put out the crumbs for the birds.
Using the same tins, stack them very loosely and at an angle, one row supporting the next.
Dry overnight in a cool oven of about 170 deg F, with the oven door wedged open a crack. They must dry out completely.
Next day make sure rusks are dry, cool well, and keep in airtight tins.

Tips:

Choose the right buttermilk: Use fresh, high-quality buttermilk for the best flavor and texture. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
Don't overmix the dough: Overmixing can make the rusks tough. Mix the dough just until it comes together and then stop. If the dough is too sticky, add a little more flour, but be careful not to add too much.
Let the dough rise properly: The dough should rise until it has doubled in size. This will take about 1 hour in a warm place. If the dough doesn't rise properly, the rusks will be dense and heavy.
Bake the rusks until they are golden brown: The rusks should be baked until they are golden brown on all sides. This will take about 20 minutes in a preheated oven. If the rusks are not baked long enough, they will be soft and chewy. If they are baked too long, they will be dry and crumbly.
Dip the rusks in melted butter: While the rusks are still warm, dip them in melted butter. This will help them stay moist and flavorful.
Store the rusks properly: The rusks can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months.

Conclusion:

Buttermilk rusks are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. With a few simple tips, you can make buttermilk rusks that are light, fluffy, and full of flavor. So next time you have some buttermilk on hand, give this recipe a try!