Each of us has read the articles, seen the videos, and felt the pain of burning fingers firsthand. You know you’re a tea or coffee connoisseur when you drop a piece of your bran rusk into your hot beverage, then plunge your hand into the cup before retrieving the rusk with a spoon. This, or you might risk breaking your cup attempting to soak the rest of your dry rusk. Let’s make some South African buttermilk rusks and eat them while thinking back on those times.
South African buttermilk rusks suggestions
If you want to bake the old-fashioned manner, you may mix the dough by hand; if you prefer to use a stand mixer, follow the instructions below. These nutritious rusks are versatile and simple to prepare. Some of the All-Bran cereal may be swapped out for plain, unrefined bran. Make sure the texture is right before adding nuts, cranberries, raisins, or any mix of the three. The easiest way to dry them is to leave them in a very low oven overnight.
This traditional, authentically South African buttermilk rusks with a modern healthy twist are a terrific way to kick off your holiday baking.
South African buttermilk rusk recipe
Course: Dessert
Cuisine: South African
Difficulty: Easy
Servings: 4 servings
Prep time: 20 minutes
Cooking time: 45 minutes
Ingredients
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1kg self-raising flour
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5ml salt
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5ml Baking powder
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500g butter (grated)
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300g All-Bran Flakes
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3 eggs
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1 tbsp. honey (add more if you want it to have a sweeter taste)
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500ml buttermilk / low-fat
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1 small cup cranberries, raisins, nuts or goji berries can be added.
Method
- Preheat oven to 180°C.
- Lightly grease a small oven dish.
- Mix dry ingredients together in a mixing bowl.
- Rub soft margarine/butter into the dry ingredients with your fingertips until it looks like breadcrumbs.
- Beat eggs and buttermilk. Stir egg mixture into dry ingredients until it is blended well.
- Place into baking dish. Bake for 45 minutes or until a skewer comes out clean and dry. Cut into slices when slightly cooled.
- Place on a baking try once it has completely cooled and dry rusks for six to eight hours overnight on a very low setting (100°C).
Notes
- You can use your mixer, starting with mixing the eggs before adding the buttermilk, honey and melted margarine/butter and then the dry ingredients. And then it’s as easy as putting it all in an ovenproof dish.