BUTTERMILK OUMA RUSKS RECIPE - (3.7/5)
Provided by Johanna
Number Of Ingredients 11
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 KORPPU (RUSKS)
We made these to use up some buttermilk and they are really good! Recipe source: The Finnish Cookbook
Provided by ellie_
Categories Yeast Breads
Time 1h50m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- In a large mixing bowl dissolve yeast in the water.
- Stir in next 7 ingredients (buttermilk - butter).
- Stir in flour gradually, beating well until a stiff dough is reached.
- Turn dough out on a floured board and knead until smooth.
- Place dough in a greased bowl, turn to grease top. Cover lightly and let rise in a warm place until doubled (1 hour).
- Turn dough out onto the floured board and shape until two loaves (2 inches in diameter and 10 inches long) and place on a greased baking sheet. Let rise again for 15-30 minutes or until doubled.
- Brush loaves with milk.
- Bake in 350 degree oven for 20 minutes or until browned.
- Remove from oven (which has been turned off) and toast until golden on both sides.
- Cut into pieces (about 3 dozen total rusks).
Nutrition Facts : Calories 914, Fat 19.1, SaturatedFat 10.9, Cholesterol 105.9, Sodium 443.4, Carbohydrate 167.2, Fiber 4.1, Sugar 70.9, Protein 18.9
BUTTERMILK RUSKS
A crunchy, crumbly bread/biscuit snack best eaten with a cup of tea! This recipe makes a huge batch of rusks - I usually cut it by half and I still get about 100 rusks (though I have never actually counted).
Provided by Ruby
Categories Quick Bread
Time 4h
Yield 200
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Grease cake pans. You can use 9x13-inch pans, round cake pans, or loaf pans.
- Melt butter in a saucepan over medium-low heat. Remove from heat and mix in sugar, buttermilk, and eggs.
- Combine self-rising flour, granola, baking powder, and salt in a bowl. Add to the butter mixture and mix until well combined. Batter will be sloppy. Divide into thirds, and then divide each third into small balls. Place into the prepared cake pans side by side.
- Bake in the preheated oven until cooked fully through, 45 to 60 minutes. Remove from oven and gently place on baking sheets.
- Reduce oven temperature to 200 degrees F (95 degrees C). Bake rusks on low temperature until dry and crunchy, 2 to 3 hours. Depending on the size of your rusks this can take several hours.
Nutrition Facts : Calories 54.2 calories, Carbohydrate 8 g, Cholesterol 5 mg, Fat 2 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 105.3 mg, Sugar 3.2 g
BUTTERMILK RUSKS
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
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
WHOLE WHEAT BUTTERMILK RUSKS
The perfect rusk recipe for dunking in coffee, tea, or hot chocolate. I actually sell these rusks to make a little extra money!
Provided by Nikki
Categories Dessert
Time 3h10m
Yield 48 medium rusks
Number Of Ingredients 5
Steps:
- Mix flour, baking powder and sugar.
- Melt margarine and beat in buttermilk until creamy.
- Add to dry ingredients and mix well.
- Press into greased baking sheet, pressing until it reaches all the edges and corners.
- Bake at 180°C for 45 minutes.
- Cut into fingers and spread out onto 2 baking trays.
- Dry in a 100°C oven for 1 1/2-2 hours.
- YUM!
Nutrition Facts : Calories 111.5, Fat 8.5, SaturatedFat 1.8, Cholesterol 0.4, Sodium 132.2, Carbohydrate 9, Sugar 8.8, Protein 0.5
More about "buttermilk korppu rusks recipes"
BUTTERMILK KORPPU (RUSKS) RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (1)Calories 84 per servingServings 36
- In a large mixing bowl dissolve the yeast in the water. Stir in the next 7 ingredients (buttermilk - butter) and then stir in the flour gradually, beating well, until a stiff dough is reached.
- Place dough in a greased bowl, turn to grease top. Cover lightly and let rise in a warm place until doubled (1 hour).
- Turn dough out onto a floured board and shape unto 2 loafs (2 inches in diameter and 10 inches long) and place on a greased baking sheet. Let rise a gain for 15-30 minutes or until doubled.
PROUDLY SOUTH AFRICAN BUTTERMILK RUSKS WITH A HEALTHY …
From thesouthafrican.com
BUTTERMILK AND ALL BRAN RUSKS - THE HEALTHY LUNCH CLUB
From healthylunchclub.co.za
TRADITIONAL BUTTERMILK RUSKS RECIPE - SPAR
From spar.co.za
HOW TO MAKE BUTTERMILK RUSKS – CRUNCHY DUNKING …
From whats4chow.com
A CLASSIC BUTTERMILK RUSK RECIPE | DRIZZLE AND DIP
From drizzleanddip.com
KORPPU | TRADITIONAL RUSK FROM FINLAND, NORTHERN EUROPE
From tasteatlas.com
BUTTERMILK RUSKS - CLOVER MAMA AFRIKA
From clovermamaafrika.com
BUTTERMILK RUSKS SOUTH AFRICAN RECIPE
From tastyrecipes.sapeople.com
BUTTERMILK RUSKS RECIPE - EATOUT
From eatout.co.za
WHOLE-WHEAT BUTTERMILK RUSKS | FOOD LIKE AMMA …
From foodlikeammausedtomakeit.info
BUTTERMILK RUSKS – PERFECT FOR DUNKING! - FINGLOBAL
From finglobal.com
BUTTERMILK RUSKS (KARRINGMELK BESKUIT) - LOOK AT WHAT I MADE
From lookatwhatimade.net
BUTTERMILK RUSKSL - BAKE WITH GRACE
From bakewithgraceblog.com
BEST-EVER BUTTERMILK RUSKS - COOKING UP A STORM CULINARY …
From cookingupastorm.co.za
SOUTH AFRICAN BUTTERMILK RUSKS - TEACH ME MOMMY
From teach-me-mommy.com
SOUTH AFRICAN BUTTERMILK RUSKS - BAKE, DUNK & ENJOY
From thesouthafrican.com
FAVOURITE BUTTERMILK RUSKS - RECIPES - SNOWFLAKE
From snowflake.co.za
CLASSIC SOUTH AFRICAN RECIPE: BUTTERMILK ALL-BRAN RUSKS
From thesouthafrican.com
BUTTERMILK RUSKS RECIPE | BAKE WITH STORK
From stork.co.za
WHOLEWHEAT BUTTERMILK RUSKS | BAKING | JAN
From janonline.com
BUTTERMILK RUSKS - DIP A FAVOURITE IN YOUR TEATIME BEVERAGE
From thesouthafrican.com
BUTTERMILK RUSK RECIPE - WOOLWORTHS TASTE
From taste.co.za
BUTTERMILK RUSKS (KARRINGMELK BESKUIT) - SALTY GINGER
From saltyginger.com
BEST COOKING BUTTER RECIPES: BUTTERMILK RUSKS
From worldbestbutterrecipe.blogspot.com
BRAN BUTTERMILK RUSKS - A SOUTH AFRICAN TREAT | BAKING | JAN
From janonline.com
BEST COOKING BUTTER RECIPES: BUTTERMILK KORPPU (RUSKS)
From worldbestbutterrecipe.blogspot.com
BUTTERMILK KORPPU (RUSKS) RECIPE | RECIPES, RUSK RECIPE, FOOD
From pinterest.com
BUTTERMILK RUSKS - GRACE STEVENS
From gracestevens.co.za
OLD FASHIONED BUTTERMILK RUSKS - RCL FOODS
From rclfoods.com
BUTTER MILK RUSKS (CLOVER) (KARRINGMELK BESKUIT) - LIPLEKKER
From liplekker.co.za
SOUTH AFRICAN BUTTERMILK MUESLI RUSK - THE INSPIRATIONAL NOOK
From theinspirationalnook.com
MUESLI BUTTERMILK RUSKS - BY HEIN VAN TONDER, FOOD PHOTOGRAPHER …
From heinstirred.com
RUSK RECIPE + VIDEO - COOK WITH MANALI
From cookwithmanali.com
HOW TO MAKE RUSKS - WOOLWORTHS TASTE
From taste.co.za
BUTTERMILK KORPPU (RUSKS) RECIPE - RECIPEZAZZ.COM
BUTTERMILK RUSKS – ANGELA-MAYS KITCHEN
From angelamayskitchen.com
BUTTERMILK KORPPU (RUSKS) RECIPE - RECIPEZAZZ.COM
BUTTERMILK RUSKS | WOOLWORTHS.CO.ZA
From woolworths.co.za
BUTTERMILK KOULOURIA BY PANAYIOTA MICHAEL - ALL THINGS ANITA
From allthingsanita.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love