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How to Make Crunchy Self Rising Flour Buttermilk Rusks That Stay Perfectly Crunchy Every Time
These Crunchy Self Rising Flour Buttermilk Rusks are buttery and crisp on the outside, perfect for tea or coffee. They are simple to make and last for days.
Why You Will Love and Enjoy these Crunchy Self Rising Flour Buttermilk Rusks
- These rusks start soft and turn beautifully crisp, perfect for dunking in tea or coffee.
- You’ll enjoy the buttery flavor and gentle sweetness.
- A beginner-friendly recipe that lasts for weeks in an airtight container.
Sweet, Soft, Then Crunchy Easy Self Rising Flour Buttermilk Rusks
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Crunchy Self Rising Flour Buttermilk Rusks
- Prep Time: 30 minutes
- Drying Time: 6 hours
- Cook Time: 40 minutes
- Total Time: 7 hours 10 minutes
- Yield: 60 pieces (single batch) 1x
- Category: Breakfast and Brunch
- Method: Easy baking
- Cuisine: South African
Description
These Crunchy Self Rising Flour Buttermilk Rusks will change the way you dunk forever. Bake a tray and see how fast they disappear
Ingredients
- 12 cups self-rising flour + 1/2 cup as needed if too sticky (1 1/2 kg + approximately 65g as needed)
- 3/4 tsp salt (3.75 ml)
- 1 3/4 cups sugar (350 g)
- 1 1/2 cups unsalted butter (375 g)
- 3 cups buttermilk (750 ml)
- 3 eggs
- 3 tbsp oil (37.5 ml)
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- In a big bowl, mix 12 cups self-rising flour and ¾ tsp salt. (As Canadian self rising flour contains salt I do not use a lot), but adjust if needed.
- Rub in 1½ cups room temperature unsulted butter using your fingers until it looks like coarse breadcrumbs. Don’t worry if a few lumps remain.
- In another bowl, beat or whisk together 1¾ cups sugar, 3 eggs, 3 tbsp oil, and 3 cups buttermilk until smooth.
- Make a well in the dry ingredients and pour the wet mixture into the flour-butter mix and stir gently until it forms a soft dough. It might feel slightly sticky, that’s fine. If needed, add some more flour bit by bit.
- Grease a baking pan lightly with butter or oil. I prefer to line it with parchment paper.
- You can either roll the dough into small balls or dump all on the parchment paper and press it evenly into the pan with oily hands.
- I have a rusk pun with a cutter, so I use parchment paper in the pan and spray the cutter liberarily with spray and cook and then cut the dough into this even sized fingers.
- Bake at 350⁰F (180⁰C) for 45–60 minutes until golden brown and firm to touch. Use a skewer in the middle to check if done.
- Let it cool completely (do not rush it).
- Break into thick pieces once cold or it may crumble.
- Lower the oven temperature to 190⁰F (90⁰C).
- Place the rusks on a cooling rack in a baking tray, then into the oven.
- Wedge a spoon in the oven door to let steam escape, and dry for 6 hours (depending on your oven), until completely crisp.
Equipment
Buy Now → Notes
Highly adapted and modified, prepared, tried, and tested Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 171
- Sugar: 6.5 g
- Sodium: 46.7 mg
- Fat: 6.2 g
- Saturated Fat: 3.3 g
- Trans Fat: 0 g
- Carbohydrates: 25.5 g
- Fiber: 0.7 g
- Protein: 3.3 g
- Cholesterol: 22.8 mg
Crunchy Self Rising Flour Buttermilk Rusks with buttery sweetness and a perfect crunchy finish. Easy to make with self rising flour.
Crunchy Self Rising Flour Buttermilk Rusks deliver buttery flavor, a gentle sweetness, and a crisp finish that keeps you coming back. They are easy to make, hold well, and are perfect for dunking in tea or coffee anytime. The process is satisfying, and the result is irresistible, making every bite a small moment of joy.
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