Creamy buttermilk rusks perfected over time, foolproof recipe.
My grandmother's famous rusk
Looking for a delicious and easy-to-make recipe for buttermilk rusks that are creamy and full of flavor? Look no further than this mouth-watering recipe that's sure to become a staple in your baking repertoire.
These creamy buttermilk rusks are the perfect snack to enjoy any time of day. Whether you're looking for a sweet treat to enjoy with your morning coffee or a crunchy snack to munch on while watching your favorite show, these rusks are sure to satisfy.
Homestyle, traditional Buttermilk Rusks - makes 5 bread pans or 2 rusk pans
Ingredients
2kg self-raising flour
500g baking butter
2 cups sugar
4 extra large eggs
4 teaspoons baking powder
1 liter Buttermilk (I prefer Lancewood)
Pinch of salt
Making the Buttermilk rusks:
You have the option of either rolling little balls and baking the rusks in bread pans or placing the entire mixture in rusk pans. I prefer the latter.
1. First, you want to grease your preferred pans.
2. Mix together the buttermilk, sugar and eggs.
3. In a separate bowl sift the flour, baking powder and salt.
4. Grate the butter to the dry ingredients and use your hands and finger tips to mix until your mixture looks like breadcrumbs.
5. Make a hole in the middle of this dry mixture and add in your buttermilk mixture.
6. Mix together with your hands. Make sure to not knee the dough, but rather just mix well with your hands and finger tips.
The mixture should be sticky and soft.
7. If you prefer to use a bread pan – dip your hands in warm water and form balls of dough. The balls should be the size of a golf ball. Do not compact the ball, form it lightly. Pack the balls so that they touch one another, but keep in mind that the dough will rise.
If you prefer rusk pans – divide the dough in two and place it in the pans.
9. The rusks will bake at 180⁰C for +- 1hour in the bread pans and 35minutes in the rusk pans. The rusks will have a light brown colour and then you will know it is ready.
10. Slice / break the rusks depending on your pan preference and pack the rusks out on a drying rack to cool down.
11. Dry the rusks at 110⁰C for 6 to 8 hours in the oven. During this time, keep a fork in the door of the oven. Turn the rusks after 3 hours. You can feel the rusks if they are dry enough and decide when they are ready for your liking.
Enjoy! :)