Buttermilk Rusks
A classic South African buttermilk rusk — crunchy, golden, and perfect for dunking in coffee or rooibos tea. This family favorite is made from a lightly sweet dough, shaped and baked until crisp, then slowly dried for that irresistible texture.
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Servings: 50 rusks (approx.)
Ingredients
- 8 cups (1 kg) all-purpose flour
- 3 tbsp baking powder
- 2 tsp salt
- 3 cups (600g) sugar
- 1 lb (4 sticks) butter
- 2 cups (1 pint) buttermilk
- 2 eggs
Instructions
- Preheat the oven to 350°F (175°C). Grease two standard loaf pans or one large deep pan.
- In a large mixing bowl, sift together the flour, baking powder, salt, and sugar.
- Cut the cold butter into cubes and rub it into the flour mixture using your fingertips until the texture resembles coarse crumbs.
- In a separate bowl, whisk together the buttermilk and eggs.
- Add to flour mixture and mix carefully with a wooden spoon until combined and a sticky dough forms. (Make sure not to knead or handle the dough too much as you want it to be as light and fluffy as possible)
- Add the wet mixture to the dry mixture and gently stir with a wooden spoon until just combined into a sticky dough. Avoid kneading or over mixing.
- With floured hands, loosely roll the dough into golfball-sized portions and pack them tightly into the prepared pan(s).
- Bake for 50–60 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool completely, then gently separate the rusks along natural seams.
- Place the pieces on a baking sheet (cut-side down or on their sides) and dry in a 170–200°F (75–95°C) oven overnight, or for 8–10 hours, until completely crisp.
Notes
- If the dough is too sticky to roll, lightly flour your hands or use two spoons to portion.
- For a shortcut, bake the dough as a loaf and slice into rusks after cooling.
- Once fully dried, rusks store beautifully in an airtight container for several weeks — even up to a few months. They’re meant to last!