Starting the day with a large cup of strong coffee and dunking fifteen buttermilk rusks until there’s no more coffee left, is a good sign that I’m on holiday. Usually I wouldn’t bother with having rusks in the kitchen, but how can it be December holidays and there’s no rusks in some over sized cake tin in the cupboard?
Buttermilk rusks are my favourite and it’s because I grew up with a grandmother that always had loads of really large pieces of buttermilk rusks whenever we went to visit. When I say large, I mean REALLY large. She didn’t believe in slicing the rusks. She would break the rusks into pieces before drying, so it used to be these pretty awesome rustic pieces of pure indulgence.
Holiday time is just not the same if the morning doesn’t start with coffee and rusks. This recipe is really versatile and ingredients like bran flakes, raisins, spices, or nuts and seeds can easily be added to suit your preference.
Buttermilk Rusks Recipe
Yield 84 - 96 rusks
We love this classic buttermilk rusks recipe. Now there's no excuse not to have a tin of rusks at the ready any day of the week.
- 1.5kg self-raising flour
- 1 teaspoon salt
- 1 2/3 cup (400 ml) to 2 cups (500 ml) sugar
- 375 gram butter
- 2 cups (500 ml) buttermilk
- 4 eggs
- ½ teaspoon lemon juice
- Mix flour, salt and sugar in a large dish.
- Rub butter into flour.
- Mix the buttermilk with eggs and add to the flour mixture.
- Knead well. The more you kead, the higher it will raise. The mixture needs to be medium-soft but working dough. Continue kneading until the dough forms a ball and the sides of the dish are clean.
- Roll into little balls that are about twice the size of a golf ball and pack tightly into a greased oven pan, or two greased and flour-sprinkled bread pans.
- Bake for 30 minutes at 200°C, reduce heat to 180°C and bake another 30 minutes.
- Remove from the pans.
- Break into separate parts and arrange on oven rack.
- Dry at 80°C in an oven.
Courses Teatime treat