One of the things that I still love and haven’t lost my taste for, is buttermilk rusk. I have attempted to make them before, but frequently just order a packet of rusks. However, I think one of these days I will just take to making them again.
This seems like a straight forward recipe for it:
750g self-raising flour
1 tsp (5ml) salt
1 tsp (5ml) baking powder
1/2 cup (125ml) white sugar
200g softened and cubed butter
2 cups (500ml) buttermilk
2T (30ml) vanilla extract
2 lightly beaten eggs
- Preheat oven to 180°C.
- Lightly grease 3 loaf tins and flour work surface.
- Sift together flour, salt and baking powder in a large bowl.
- Add sugar.
- Rub in butter, using your fingers, until mixture resembles fine breadcrumbs.
- Mix together buttermilk, vanilla essence and eggs.
- Pour into flour mixture and stir to combine.
- Knead to form a soft dough.
- Turn out onto surface and roll into a fat sausage shape.
- Divide dough into 18 pieces and roll into balls.
- Pack 6 balls into each loaf tin.
- Bake for 30 minutes, reduce heat to 120°C and bake for a further 30 minutes.
- Remove from oven, break 6 buns apart and break each one in half.
- Place on a baking tray and return to oven for 3–4 hours at 100°C to dry out.
- Store in an airtight container.
© Marie Rebelle