Buttermilk rusks
african vanielje on Mar 17 2008 at 2:43 pm | Filed under: vkcb
One of my daughter’s favourite treats, and despite the fact that this is one of the best recipes I have seen for rusks, she still doesn’t think they are as good as the ones we get at the little coffee shop in Greyton, Cape Town, where my parents have a holiday cottage. Shows you just how subjective food is, because I think they are almost identical.
I’m not entirely sure where this recipe came from as I have collected many over the years, but I have a sneaking suspicion it is from Val of the chocolate crunchies, and if not is pretty similar to the rusks she used to make us as children.
I like my rusks with toasted caraway seeds, you can also add raisins or make them half wholewheat. My husband (most of my family and friends actually) prefers them plain as follows:
- Cream 250 g of unsalted butter with
- 400g of granulated sugar
- Add two large freerange eggs and beat well
- Add a pot of buttermilk (around 1 cup or 250ml)
- Sift 1 kg of organic selfraising flour and add to the mix.
- Knead into a soft dough
- Form into small balls and place side by side in a buttered bread tin, or a round or square cake tin.
- Bake @ 200*C for 30 minutes then turn the oven down low, or leave the pilot light on
- Allow the rusks to cool slightly then break them apart and lay them on several baking sheets
- Return the rusks to the oven and leave the rusks for about 5 hours to dry out, turning a couple of times to ensure they dry evenly.
- Store in an airtight container (and I would advise you to stash a few where no one else knows to look, as they disappear all too quickly.)
Mmmhhhhh, those look yummy. I have never seen rusks like that. Here in the UK I have only ever seen the dry biscuit kind that you can buy in the shops for toddlers. I’ll have to give these a try.
Sylvie, these have NOTHING in common with the kind of Farley’s rusk that you can buy here. You realy have to try them to fall in love with them, as they don’t look or sound all that appetising, but ask any South African - they are addictive.
I just made Buttermilk bisquits that I popped golden raisins into.Didnt have time to make hot cross bun. I suppose these are similar to bisquits(American)?
Yum! I love rusks and yours look delicious.
I have some mosbeskuit in the oven right now, and I can’t help myself from eating it straight from the oven while it is drying.
I love adding anise seed to my rusks but your caraway seed addition sounds like something I need to try - where did you get the idea from?
Marietjie, my mom used to make mosbolletjies with caraway and it’s a taste I love. I like anise as well. Your rusks sound delicious too, I’d love the recipe if you’re sharing, then I can give them a try.
They sound a bit like an american buttermilk biscuit - I’m interested to try to see how they compare.
I’m definitely sharing the mosbolletjie recipe
The recipe is on our Rainbow Cooking site: http://www.rainbowcooking.co.nz/a/rusks/modern-mosbolletjies-rusks
My mum (and my grandma) used to make big batches - use 2.5 kg flour for their yeast rusks, but I bake small amounts with the help of my bread machine
Oh sounds good! I love the addition of caraway in bread, I think it might be a German (or maybe Swedish?) custom?
Thank you so much for this recipe. I do love buttermilk rusks but the SA shops here in London charge an arm and a leg for Ouma Rusks. Will be much nicer to make my own as well.
Do you have any idea how to make the ‘mos’ that you need for mosbolletjies? I recall seeing a recipe of sorts years ago using raisins to create the must (in the absence of local vineyards) but cannot recall where.