Buttermilk Rusks South African
Transport yourself to the heart of South Africa with this traditional Buttermilk Rusks recipe, a beloved tea-time staple perfect for dunking in your morning coffee or afternoon rooibos tea. Made with a rich combination of butter, buttermilk, and a touch of sweetness from granulated sugar, these crunchy, golden rusks are baked to perfection and then dried slowly in the oven to achieve their characteristic crisp texture. With simple pantry ingredients like all-purpose flour and baking powder, this easy-to-follow recipe yields a generous batch of 40 rusks, ideal for sharing or storing in an airtight container for weeks of enjoyment. Whether you're reliving childhood memories or discovering this comforting treat for the first time, these South African buttermilk rusks will quickly become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1000 grams All-purpose flour
- 15 grams Baking powder
- 5 grams Salt
- 250 grams Butter
- 200 grams White granulated sugar
- 500 milliliters Buttermilk
- 2 large Eggs
Instructions
Preheat your oven to 180°C (350°F) and grease a large baking dish or two smaller ones.
In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt.
Cut the butter into small pieces and rub it into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs.
In a separate bowl, whisk together the sugar, buttermilk, and eggs until fully combined.
Make a well in the center of the dry ingredients and pour in the wet mixture. Mix with a wooden spoon or your hands until a soft dough forms.
Transfer the dough into the prepared baking dish and press it evenly into the dish. Smooth the top with the back of a spoon.
Bake the dough in the preheated oven for approximately 45–50 minutes or until golden brown and a skewer inserted comes out clean.
Remove the baked dough from the oven and let it cool slightly in the dish before turning it out onto a cooling rack.
Once cool enough to handle, cut the rusk loaf into thick fingers or rectangular pieces.
Lay the cut rusks on a baking tray in a single layer (you may need multiple trays) and lower the oven temperature to 100°C (212°F).
Dry the rusks in the oven for 3–4 hours, turning them occasionally to ensure they dry evenly and become crisp.
Remove the rusks from the oven and allow them to cool completely before storing in an airtight container. They can be kept for several weeks!
Nutrition Facts
Calories |
6778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.5 g | 311% | |
| Saturated Fat | 128.4 g | 642% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 5442 mg | 237% | |
| Total Carbohydrate | 995.3 g | 362% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 228.7 g | ||
| Protein | 134.5 g | 269% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 840 mg | 65% | |
| Iron | 48.6 mg | 270% | |
| Potassium | 1968 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
