Traditional Buttermilk Rusks Recipe 🐪
Nothing says comfort like dunking a crisp, golden buttermilk rusk into a steaming cup of tea or coffee. Originating from South Africa, these twice-baked treats have become a beloved tea-time snack around the world. In this post, we’ll guide you through a foolproof, traditional buttermilk rusks recipe—complete with step-by-step instructions and expert tips for perfect results every time!
What Are Buttermilk Rusks?
Buttermilk rusks are twice-baked bread slices that achieve a crunchy, dry texture ideal for dunking. They’re slightly sweet, subtly tangy (thanks to the buttermilk), and can be flavored with everything from aniseed to almonds. Unlike cookies, rusks are heartier and hold up beautifully in hot drinks without turning into mush.
Ingredients
500g (4 cups) cake flour or all-purpose flour
1 tsp salt
15g (1 tbsp) instant yeast
100g (½ cup) granulated sugar
2 large eggs, at room temperature
250ml (1 cup) buttermilk, slightly warm
60g (¼ cup) unsalted butter, melted
1 tsp vanilla extract
Optional flavorings:
1 tsp anise seed or fennel seed
50g chopped almonds or walnuts
Step-by-Step Instructions
1. Prepare the Dough
In a large bowl, whisk together the flour, salt, sugar, and instant yeast.
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