South African Buttermilk Rusks

South African Buttermilk Rusks, Rusks in South Africa are portion of the cultural identity – something that exiles inside a foreign land yearn for. Children are pointed out on Rooibos tea (a herbal bush tea) and rusks.

These aren’t the pallid soggy affairs that pass for rusks within the UK – Farleys rusks provided to teething infants and certain to coat all of your house having a paste of gooey gloop.

South African rusks

South African rusks are of an texture somewhere in bread and cake, with extra pieces of raisin or nuts, baked hard so they must be dunked in tea in any other case gnawed slowly. They last for many years in an airtight tin. So can be baked in big batches but however they don’t go far in our house.

How to prepare South African Buttermilk Rusks At Home

As an Englishwoman married to your South African moving into London, I came across rusks on our visits to his family and was instantly converted. ‘Ouma’s Rusks’ will be the famous ones that will in several varieties therefore we always came home using a few packs inside our suitcase. On a longer visit inside a cottage in Philadelphia, near Cape Town, I found a recipe to bake my own, personal rusks, ever done it and have been baking them every a fortnight pretty much from the time that.

When our son became a toddler waking at 5.30 each day, the sole thing that made the morning bearable was the concept of tea and rusks. Our son started out on them early and our sofa became a nest of cushions and crumbs.

The first thing he ever helped bake was rusks and I always had my patience tried. Since the mix took over as the scene of excavations with diggers or maybe a castle which has a moat. The girls also joined in once they were tall enough.

So for some time I had three children all wrestling to acquire their hands from the dough. Now the youngest is skilled at making balls the appropriate size and I use a band of useful helpers. So rusks have grown to be part of us culture too. The kids may have missed out around the rooibos tea tradition – (I love it, they hate it) but no less than they were raised properly as regards rusks!

Several friends in London were smitten, requested the recipe and started baking and possesses since been dispersed as far afield as Pakistan along with the USA.

The recipe:

South African Buttermilk Rusks Ingredients

1.240kg / 2lb12oz flour (I use 1kg wholemeal as well as the rest white)
2 teaspoons baking powder
Two teaspoons bicarbonate of soda
2 teaspoons cream of tartar
2 teaspoons of salt
250g / 9oz butter
½ cup raisins (optional)
2 eggs
1 ½ cups brown sugar
2 cups buttermilk
1 cup oil

(1 cup=250ml)
Preheat the oven to 190C/380F
Grease three loaf tins of base measurement 20cmx10cm / 8”x 4” approx or any mixture of deep baking dish that contributes up to approximately the same.

substantial mixing bowl

In a substantial mixing bowl South African Buttermilk Rusks sift together the flour, baking powder, bicarbonate of soda, cream of tartar and salt. Cut the butter into small cubes and rub to the flour. Add the raisins should you use them. You can test out various seeds as well, however the rusks are equally good plain.

In another bowl mix together the buttermilk, sugar, eggs and oil and beat South African Buttermilk Rusks until well combined. Stir liquid into dry ingredients and mix then knead to your firm dough.

Heat Time 100C/200F

Form the dough into balls concerning the size of the ping-pong ball and pack them tightly within a layer in to the loaf tins. I usually get six rows of three into every one of my tins. Bake for 45 minutes.

Turn out onto a rack and then leave to cool for thirty minutes before breaking down into individual rusks over the joins on the balls. Dry inside a low oven 100C/200F for 4-5 hours before the centre is entirely dry. These can stay for ages in a airtight container.

Warning: crumbs guaranteed for the sofa, inside the bed, above the carpet along with the car seats!

 

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