BUTTERMILK RUSKS
This Recipe Makes ± 50 Rusks
Warm & crunchy Buttermilk Rusks are regularly the royal gems of an awesome occasion feast.
A rusk is a hard, dry roll or a twice-prepared bread. It is in some cases utilized as a child getting teeth sustenance.
In South Africa, rusks are for the most part eaten by dunking them in the morning coffee/tea, in spite of the fact that they can be appreciated at whatever time amid the day.
Buttermilk rusks appear to be the “first” form in South Africa which is the original flavor. There are many variants with the flavors including Muesli rusks, Aniseed Rusks, etc.
They date back to the time when individuals trekked with oxwagons into the inside, when they required nourishments that would keep.
Buttermilk Rusks Ingredients:
- 5ml salt
- 400 grams wholewheat flour
- 600 grams self-raising flour
- 200 grams sugar
- 10ml baking powder
- 2 eggs
- 125ml (½ cup) sunflower oil
- 500ml (2 cups) buttermilk
- 250 grams butter
Method:
- Preheat the oven to 190ºC (380ºF)
- Blend the Whole wheat flour, self raising flour, baking powder, salt & sugar together in a dish.
- Add in semi solid butter & rub into the dry ingredients.
- Beat the eggs & combine with the buttermilk & sunflower oil.
- Blend the fluid into the flour blend & knead gently to accomplish a delicate consistency, which will hold its shape when shaped into a ball, include more flour if too delicate.
- Grease 2 loaf tins or a baking tray.
- Shape the mixture into balls & place in the loaf tins or baking tray, the balls ought to reach about ²/3 of the route up the side of the tin & ought to be put by each other so that the balls will ascend in an upwards heading whilst baking.
- Place in the oven & bake for 40 minutes.
- Once baked, remove from oven & turn out onto a cooling rack.
- At the point when cool break into individual rusks along the joins shaped by the mixture balls.
- Try not to utilize a knife to cut the rusks.
- Lessen the oven temperature to 100C (210F) & leave for 4-6 hours, turning ever so often, until the rusks are absolutely dry
- They ought to be a light yellow. Try not to permit the buttermilk rusks to become excessively dark as this will ruin the flavor.
- Makes ± 50 Buttermilk Rusks relying upon how huge you made the chunks of batter.
These Buttermilk Rusks will keep for 2 or 3 months in a sealed, airtight container.
