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Buttermilk Yeast Rusks

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You need to try these South African Buttermilk Yeast Rusks recipe

What is Rusks?

rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a teether for babies. In some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. In the UK, the name also refers to a wheat-based food additive.

Yield: 2 x 13 x 4 x 4“ loaves

Buttermilk Yeast Rusks

Two loaves of buttermilk rusks on a cooling rack

I LOVE baking! Baking yeast rusks used to be my one nemesis but I think I’ve got it now.

Use a kitchen scale when baking for best results

Prep Time 30 minutes
Knead and Proof Time 1 hour 10 minutes
Drying Time 6 hours
Total Time 7 hours 40 minutes

Ingredients

  • 1 kg all-purpose flour
  • 2 tsp salt
  • 1 cup sugar
  • 2 tbsp instant yeast
  • 2 cup buttermilk
  • 100 ml butter, melted
  • 2 large eggs, lightly beaten
  • Lukewarm water

Instructions

  1. In a large bowl, mix flour, salt, and sugar.
  2. Add yeast and mix well.
  3. Heat buttermilk until lukewarm and mix with butter.
  4. Mix buttermilk mixture and eggs with flour mixture.
  5. If needed, add a bit of water to make a soft dough. ( I added water and the dough was too sticky. I had to add more flour to make it workable.)
  6. Knead the dough for 10 minutes until smooth and elastic.
  7. Using a stand mixer, if you have one, is the best way!
  8. Cover with a damp cloth and proof until doubled in size.
  9. Roll dough into balls and place close to each other in greased loaf tins.
  10. Dough balls should be about 2” across.
  11. I have big 13 x 4 x 4“ loaf tins.
  12. The dough fills two of those.
  13. Proof again until dough reaches the top of the tins (about 40 - 60mins).
  14. Bake at 350F for about 40 minutes.
  15. Remove from oven and cool on wire racks.
  16. Break apart and slice each rusk in half before drying in a low oven (180F) for about 6h.
  17. Or eat warm from the oven with butter.

Notes

Prepared, tried, and tested owner, Christl Honiball-Aucamp from The Recipe Hunter: Tried and Tested Recipes from Home Chefs

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Nutrition Information

Yield

30

Serving Size

1

Amount Per Serving Calories 184Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 20mgSodium 213mgCarbohydrates 33gFiber 1gSugar 8gProtein 5g

EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.

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2 thoughts on “Buttermilk Yeast Rusks”

    • Hi Martha, WOW, I am so happy to hear it turned out well and that you love it. Should you have a moment to spare I will truly appreciate your support to revert back to this recipe, and at the very bottom leave us a rating and review since you made it. This is always extremely beneficial especially for other readers to see that you love it and made it. Thanks in advance for your time and help. Enjoy the rest of the Rusks.

      Reply

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