Fri. Jan 15th, 2021

Classic South African recipe: Buttermilk All-Bran rusks

Are you ready to bake some delicious buttermilk All-Bran Rusks?

classic south african recipe buttermilk all bran rusks - Classic South African recipe: Buttermilk All-Bran rusks

Believe me, making your own rusks is easy and delicious. Served with a cup of tea or coffee, it is the perfect way to start any day!

Buttermilk All-Bran Rusks Recipe

5 from 1 vote

Recipe by Irene MullerCourse: BreakfastCuisine: South AfricanDifficulty: Easy

Prep time

35

minutes

Cooking time

1

hour 

5

minutes

Total time

1

hour 

40

minutes

Ingredients

  • 2 kg self-raising flour

  • 1 packet All-Bran flakes, medium size (crushed)

  • 1000 ml buttermilk ( 2 x 500ml)

  • 5 large eggs

  • 2 tablespoons baking powder

  • 2 cups brown/white sugar (you can use less sugar or replace with honey to your taste)

  • 750 g butter/margarine

Method

  • Using a large bowl, sift the flour and baking powder together.

  • Add the crushed All-Bran Flakes and mix well.
  • In a saucepan add the butter and sugar, place on extremely low heat. Melt the butter and sugar, stirring continuously when sugar has almost dissolved and has a thick consistency. Set aside to cool.
  • Whisk eggs, add the buttermilk and mix well.
  • Add the egg mixture to dry ingredients and mix to a soft dough, ensuring all the flour is absorbed. If you feel it seems too dry, you can add a little milk.
  • Preheat oven to about 70 °C / 158 °F.
  • Shape the dough into small to medium balls and place into two or three greased oven pans or bread pans, depending on the size you make your balls. When done, let it rise in a preheated low oven at about 70 °C / 158 °F. After about 20 minutes increase the oven temperature to 170 ° / 158 °F for 15 minutes, reduce oven temperature to 150 ° / 302 °F, continue baking for about 30 minutes.
  • To test: Insert a sharp small knife. If the tester comes out clean, it’s done, if not, return to the oven and continue baking for another few minutes.
  • Remove from the oven, turn the rusks out onto wire racks to cool slightly. Break into pieces while still warm. Dry out in a cool oven at about 70 °C / 158 °F, depending on the lowest heat of your oven, for 4 – 6 hours, or overnight.
  • Store in an airtight container.

Recipe Video

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