Comments on: Buttermilk rusks http://vanielje.com/blog/2008/03/17/buttermilk-rusks/ ...food and family from a vanielje spiced kitchen Thu, 20 Nov 2008 00:00:46 +0000 http://wordpress.org/?v=2.6.3 By: Robert http://vanielje.com/blog/2008/03/17/buttermilk-rusks/#comment-53236 Robert Sun, 29 Jun 2008 21:13:45 +0000 http://vanielje.com/blog/2008/03/17/buttermilk-rusks/#comment-53236 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. 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.

]]> By: baking soda http://vanielje.com/blog/2008/03/17/buttermilk-rusks/#comment-13689 baking soda Fri, 21 Mar 2008 08:47:49 +0000 http://vanielje.com/blog/2008/03/17/buttermilk-rusks/#comment-13689 Oh sounds good! I love the addition of caraway in bread, I think it might be a German (or maybe Swedish?) custom? Oh sounds good! I love the addition of caraway in bread, I think it might be a German (or maybe Swedish?) custom?

]]> By: marietjie http://vanielje.com/blog/2008/03/17/buttermilk-rusks/#comment-13089 marietjie Tue, 18 Mar 2008 19:19:17 +0000 http://vanielje.com/blog/2008/03/17/buttermilk-rusks/#comment-13089 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 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

]]> By: Annemarie http://vanielje.com/blog/2008/03/17/buttermilk-rusks/#comment-13077 Annemarie Tue, 18 Mar 2008 17:48:27 +0000 http://vanielje.com/blog/2008/03/17/buttermilk-rusks/#comment-13077 They sound a bit like an american buttermilk biscuit - I'm interested to try to see how they compare. They sound a bit like an american buttermilk biscuit - I’m interested to try to see how they compare.

]]> By: african vanielje http://vanielje.com/blog/2008/03/17/buttermilk-rusks/#comment-13026 african vanielje Tue, 18 Mar 2008 12:41:57 +0000 http://vanielje.com/blog/2008/03/17/buttermilk-rusks/#comment-13026 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. 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.

]]> By: marietjie http://vanielje.com/blog/2008/03/17/buttermilk-rusks/#comment-13001 marietjie Tue, 18 Mar 2008 10:41:54 +0000 http://vanielje.com/blog/2008/03/17/buttermilk-rusks/#comment-13001 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? 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?

]]> By: courtney http://vanielje.com/blog/2008/03/17/buttermilk-rusks/#comment-12909 courtney Tue, 18 Mar 2008 02:16:07 +0000 http://vanielje.com/blog/2008/03/17/buttermilk-rusks/#comment-12909 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)? 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)?

]]> By: african vanielje http://vanielje.com/blog/2008/03/17/buttermilk-rusks/#comment-12845 african vanielje Mon, 17 Mar 2008 19:38:45 +0000 http://vanielje.com/blog/2008/03/17/buttermilk-rusks/#comment-12845 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. 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.

]]> By: Sylvie http://vanielje.com/blog/2008/03/17/buttermilk-rusks/#comment-12841 Sylvie Mon, 17 Mar 2008 19:15:56 +0000 http://vanielje.com/blog/2008/03/17/buttermilk-rusks/#comment-12841 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. 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.

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