Buttermilk Rusks
Crunchy buttermilk rusks, baked and then dried slowly in a low oven until they're made for dunking in morning coffee or rooibos.
No ratings yet — cook it and be the first.- 6 hr 55 min
- 25 prep · 390 cook
- Easy
- 20
7 steps · 3 built-in timers · Cook Mode keeps your place if you step away
Rusks go in the padkos bag, the lunchbox and the tin next to the kettle. They need a long, slow dry in the oven, so bake them on a day you're at home.
Ingredients
Dough
- 1kgself-raising flour
- 1 tspsalt
- 200gsugar
- 250gbutter, melted
- 500mlbuttermilk
- 2eggs
Method
Cook it step by stepStep 1: Heat the oven
Heat the oven to 180°C and grease two loaf tins or one deep 20 × 30 cm baking tin.
Step 2: Mix the dry ingredients
Mix the flour, salt and sugar in a large bowl.
Step 3: Make the dough
Whisk the melted butter, buttermilk and eggs together, pour into the flour and mix to a soft dough. Don't overwork it.
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Pack the dough balls tightly into the tin. They hold each other up as they rise and break apart neatly along the joins.
Sample tip written for demo content.
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