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 RUSKS (KARRINGMELK BESKUIT)
Steps:
- Preheat the oven to 180°C/355F and grease two loaf tins, or vessels of your choice for the rusks. See notes.
- Weigh out the flour, then add in the salt and baking soda. Whisk these ingredients to remove any lumps from the flour and to distribute the salt, baking soda and inherent leaveners throughout the flour.
- Melt the butter in the microwave or on the stove-top. Add in the sugar and whisk vigoursly until the sugar is completely dissolved and the butter has thickened and is smooth and shiny. (this may take a minute or two). The butter and sugar may need to be heated for an additional 20 seconds or so to gain the correct consistency. Allow the butter to cool.
- Whisk together the eggs and buttermilk.
- Add the butter and buttermilk mixtures to the flour and mix through with a wooden spoon or silicone spatula until combined. Then using your hands, knead the dough together a few times until you have a nice smooth-ish dough. We want a bit of gluten development but don't want bread dough.
- To make chunky buttermilk rusks roll out golf-ball-sized pieces of dough and place in the loaf tins. To make sliced buttermilk rusks, divide the dough between your loaf tins and press into place. When making sliced buttermilk rusks, you can use a square cake tin or large roasting dish to bake your dough.
- Bake the rusks - the balls or bolletjies or dough in a loaf tin take approximately 30 to 45 minutes to bake, while the large slice takes about 45 to 60 minutes to bake. But all ovens are different, the best bet would be to check the rusk using a toothpick or cake tester at the 30, 45, and 60-minute mark. When they come out clean, the rusk's first bake is complete.
- Allow the rusks to cool before tearing apart or slicing them. When slicing rusks, I like to keep them about 2-3cm x 2-3cm big. Place the sliced or chunky rusks on the oven racks in the oven, and set your oven to a maximum of 110 degrees Celsius (cool oven), preferably with the fan on to dry the rusks out. This drying process can take anywhere from 2 to 5 hours depending on the thickness of your rusk. Rusks that are about 2-3cm x 2-3cm big tend to take about 2 hours to dry out while the chunky rusks take between 4 and 5 hours to dry out.
Nutrition Facts : ServingSize 1 rusk, Calories 145 kcal, Carbohydrate 23 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 443 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 1 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
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
More about "buttermilk ouma rusks recipe 37"
PROUDLY SOUTH AFRICAN BUTTERMILK RUSKS WITH A HEALTHY …
From thesouthafrican.com
A CLASSIC BUTTERMILK RUSK RECIPE - DRIZZLE AND DIP
From drizzleanddip.com
BUTTERMILK RUSKS SOUTH AFRICAN RECIPE
From tastyrecipes.sapeople.com
BUTTERMILK RUSKS "OUMA RUSKS STYLE" RECIPE BY ADMIN (ZAID)
From halaal.recipes
4/5 (1)Category Biscuits & Pastries
- Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough.
OUMA BUTTERMILK RUSKS 450G : AMAZON.CA: GROCERY & GOURMET FOOD
WILD ORGANICS - BUTTERMILK RUSKS - RECIPE
From wildorganics.co.za
OUMA BUTTERMILK RUSKS SLICED – AFRICAN BREESE
From africanbreese.com
VEGAN BUTTERMILK AND OAT RUSKS - REAL PLANT FOOD
From real-plant-food.com
BUTTERMILK RUSKS – ANGELA-MAYS KITCHEN
From angelamayskitchen.com
OUMA RUSKS - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
BUTTERMILK RUSK RECIPE - WOOLWORTHS TASTE
From taste.co.za
SOUTH AFRICAN BUTTERMILK RUSKS - TEACH ME MOMMY
From teach-me-mommy.com
NUTTY WHEAT BUTTERMILK BESKUIT/ RUSKS RECIPE - FOOD NEWS
From foodnewsnews.cc
OLD FASHIONED BUTTERMILK RUSKS - RCL FOODS
From rclfoods.com
OUMA RUSKS WIKI & REVIEW - EVERIPEDIA.ORG
From everipedia.org
SOUTH AFRICAN BUTTERMILK RUSKS - BAKE, DUNK & ENJOY
From thesouthafrican.com
WHOLE-WHEAT BUTTERMILK RUSKS | FOOD LIKE AMMA USED TO …
From foodlikeammausedtomakeit.info
OUMA’S RUSKS - ILAE.ORG
From ilae.org
OUMA BUTTERMILK RUSKS 500G (6 PACK) - AMAZON.CA
BUTTERMILK RUSK RECIPE RECIPE - FOOD NEWS
From foodnewsnews.com
SHOP OUMA RUSKS - AUBERGINE FOODS
From auberginefoods.com
BUTTERMILK RUSKS "OUMA RUSKS STYLE" - HALAAL.RECIPES
From halaal.recipes
BUTTERMILK RUSKS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
OUMA BUTTERMILK RUSKS RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
RECIPE FOR BUTTERMILK RUSKS - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
BUTTERMILK RUSKS RECIPE - FOOD NEWS
From foodnewsnews.cc
OUMA RUSKS BUTTERMILK – FARMER & BUTCHER
From farmerbutcher.com
BUTTERMILK OUMA RUSKS RECIPE | RECIPE | RUSK RECIPE, BUTTERMILK …
From pinterest.com
OUMA CHUNKY BUTTERMILK RUSKS, 500G — AUBERGINEFOODS CA
From auberginefoods.ca
SOUTH AFRICAN CONDENSED MILK RUSKS - TEACH ME MOMMY
From teach-me-mommy.com
BUTTERMILK RUSKS RECIPE - EATOUT
From eatout.co.za
TRADITIONAL SOUTH AFRICAN BUTTERMILK #RUSKS - YOUTUBE
From youtube.com
OUMA - RCL FOODS
From rclfoods.com
FAVOURITE BUTTERMILK RUSKS - RECIPES - SNOWFLAKE
From snowflake.co.za
OUMA CHUNKY BUTTERMILK RUSKS, 1KG — AUBERGINEFOODS CA
From auberginefoods.ca
RUSKS: HOMEMADE BUTTERMILK TEA BISCUITS (OUMA STYLE)
From youtube.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