About the Recipe
Buttermilk rusks are a delightful treat that originated in South Africa and have since become popular in many parts of the world. They are crunchy, slightly sweet, and perfect for dunking into your morning coffee or tea. This recipe yields rusks with a tender crumb inside and a crisp exterior, making them an ideal choice for a comforting snack or breakfast option.
The combination of buttermilk, butter, and a touch of vanilla creates a rich and flavorful base for these rusks, while the sugar adds a hint of sweetness that balances well with the other ingredients. Baking the rusks twice ensures they are thoroughly dried out, giving them their characteristic crunch and making them shelf-stable for longer storage.
Whether you're a seasoned baker or new to the world of homemade treats, this buttermilk rusk recipe is straightforward and yields delicious results that are sure to please your taste buds. So, gather your ingredients and get ready to enjoy the satisfying crunch and wholesome flavor of homemade buttermilk rusks!
Ingredients
4 cups all-purpose flour
1 cup sugar
1 cup buttermilk
1 cup butter, melted
1 teaspoon salt
1 tablespoon baking powder
2 eggs
1 teaspoon vanilla extract (optional)
Additional melted butter for brushing (optional)
Preparation
Preparation:
Preheat your oven to 350°F (175°C).
Grease a baking tray or line it with parchment paper.
Mix Dry Ingredients:
In a large mixing bowl, combine the flour, sugar, salt, and baking powder.
Add Wet Ingredients:
In another bowl, beat the eggs lightly.
Add the melted butter, buttermilk, and vanilla extract to the beaten eggs.
Mix well to combine.
Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients.
Mix until a dough forms. It should be soft but not sticky. If it's too dry, you can add a bit more buttermilk.
Shape the Rusks:
Turn the dough out onto a floured surface.
Shape it into a rectangle about 1 inch (2.5 cm) thick.
Cut into Rusks:
Use a sharp knife to cut the rectangle into smaller rusks. You can make them square or rectangular, depending on your preference.
Place the rusks on the prepared baking tray.
Bake:
Bake the rusks in the preheated oven for about 30-40 minutes or until they are golden brown and firm to the touch.
Dry the Rusks:
Once baked, remove the rusks from the oven and let them cool slightly.
Reduce the oven temperature to 200°F (95°C).
Cut each rusk in half horizontally to create two thinner slices.
Arrange the rusks cut-side up on the baking tray.
Return them to the oven and bake for another 1-2 hours, or until they are completely dry and crisp. You can leave the oven door slightly ajar during this time to allow moisture to escape.
Optional: Brush with Butter:
If you like, you can brush the dried rusks with melted butter for extra flavor and to help them stay fresh longer.
Cool and Store:
Allow the rusks to cool completely before storing them in an airtight container.
Enjoy your homemade buttermilk rusks with tea, coffee, or as a snack any time of the day!
God is more anxious to bestow His blessings on us than we are to receive them. - St. Augustine