Buttermilk Ouma Rusks Recipe 375

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BUTTERMILK OUMA RUSKS RECIPE - (3.7/5)



Buttermilk Ouma Rusks Recipe - (3.7/5) image

Provided by Johanna

Number Of Ingredients 11

2 cups unbleached white flour
2 cups bread flour, whole wheat, coarsely ground if possible
1/3 cup sugar
1/2 teaspoon salt
2 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup butter, melted
2 eggs
3/4 cup buttermilk
2 teaspoon pure vanilla extract
2 teaspoon pure almond extract

Steps:

  • 1. Preheat oven to 400 degrees. 2. In a large mixing bowl, thoroughly mix the dry ingredients. 3. Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough. 4. Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness. 5. Cut the dough into rectangles about 2 by 4 inches. Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little. 6. Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry. The finished rusks should be very dry and hard. Cool and store in an airtight container. Rusks will keep for weeks. ALTERNATIVES: Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2 cup currants or chopped raisins. Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon. Peanut Rusks: Add 1 cup coarsely chopped peanuts. Anise Rusks: Omit the cinnamon and almond extract and add 2 tsp. pure anise extract

BUTTERMILK RUSKS



Buttermilk Rusks image

Make and share this Buttermilk Rusks recipe from Food.com.

Provided by Bokenpop aka Mad

Categories     Breads

Time 1h15m

Yield 40 serving(s)

Number Of Ingredients 10

1 kg flour
12 1/2 ml baking soda
25 ml cream of tartar
10 ml salt
250 ml sugar
250 g butter
350 ml buttermilk
1 egg
oil, for greasing
milk, for glaze

Steps:

  • Preheat oven to 240°C.
  • Sift the dry ingredients and stir til well mixed.
  • Cut in butter - the mixture should resemble corn meal when done.
  • Beat buttermilk and egg together and add to dry ingredients.
  • Mix to a firm dough.
  • Pinch off golf ball sized pieces of dough and press lightly into rectangular shape approx 2cm thick.
  • Place close together in two greased loaf pans (30cm x36cm x 7cm) and brush the sides of each row of balls with oil so that the rusks will break apart easily after being baked.
  • Brush with diluted milk.
  • Bake at 240C for 10 minutes, then reduce heat to 190C and bake for further 50 minutes.
  • Turn out on cooling rack and break in two or three places so that the rusks will cool more quickly.
  • When cool, break neatly into individual rusks and allow to dry out in a very low oven (120C).

Nutrition Facts : Calories 142.2, Fat 5.5, SaturatedFat 3.3, Cholesterol 19, Sodium 246.1, Carbohydrate 19.8, Fiber 0.7, Sugar 0.6, Protein 3.1

FAVOURITE BUTTERMILK RUSKS



Favourite buttermilk rusks image

A classic buttermilk recipe. sure to be enjoyed by the whole family.

Yield Makes

Number Of Ingredients 6

10ml salt
750g margarine (preferably not butter)
625ml (500 g) sugar
15ml whole aniseed (optional)
2kg Snowflake self-raising flour
3 extra-large eggs

Steps:

  • Sift flour and salt together. Rub in margarine with fingertips until mixture resembles fine breadcrumbs. Add sugar and aniseed.
  • Whisk eggs and buttermilk together. Add to dry ingredients and mix well to a soft dough.
  • Shape into balls and place into two greased 24 x 34 cm oven pans. Bake in a preheated oven at 160 °C for 20 minutes. Reduce oven temperature to 150 °C and continue baking for about 30 minutes.
  • Turn out onto wire racks to cool slightly. Cut or break into pieces while still warm. Dry out in a cool oven at about 70 °C for 6 - 8 hours, or overnight. Store in an airtight container.

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