Buttermilk Rusks Food

BUTTERMILK RUSKS

Steps:

• Combine the buttermilk, melted butter and yeast in a large mixing bowl (or the bowl of a mixer) and stir until the yeast starts to dissolve and bubble slightly.Add the sugar, salt and bicarbonate of soda and mix well.Add two thirds of the flour to the liquid mixture and stir until combined. If you're using an electric mixer, use the dough hook.Add more flour while mixing and kneading until the mixture comes together to form a workable dough. If the dough feels right, don't add more flour.If adding extra ingredients (see ideas below), do so at this stage.Place the dough in a lightly oiled bowl, loosely place a piece of plastic wrap directly on the dough and cover it with a damp cloth. Leave, in a warm area, to rise to double the original volume. It will take about 1 hour.When it's done rising, shape the dough into even golfball-sized portions. Roll them neatly and pack them tightly together in a single layer in a greased baking tray or bread loaf tin. Cover with a damp cloth and leave to rise until doubled in size. This will take about 45 minutes.Preheat oven to 180ºC.When the final proofing is done, bake the dough for 30-40 minutes until golden brown and cooked through. Leave to cool down just enough to work with.Note: If you want to have mosbolletjies with tea or breakfast, you can serve the steaming loaf with butter and jam now.If you want to go all the way to create dry rusks, break the cooked dough into pieces along the lines of the original balls, lay out flat on baking sheets and leave in an oven heated to 100ºC overnight or until completely dry, at least 8 hours.Store your lovely boerebeskuit in airtight container.INGREDIENTS TO ADD25 g dried cranberries and 25g roughly chopped almonds 50 g raisins, sultanas or chopped dates and 1cup bran 50 g pecan nuts and 1t cinnamon 2 T aniseed 1 cup of crushed all bran flakes 1 cup of desiccated coconut 50 g sunflowers seeds and ½ cup honey 25 g pumpkin seeds and 25 g chopped dried apricotRECIPE SUBSTITUTIONS1.To make your own buttermilk, combine 125 ml lemon juice, white spirit or apple cider vinegar with 625 ml full cream milk2. For wholewheat rusks, substitute 700 g white bread flour or 50% (700g) of the stone ground flour with whole wheat flourTASTE'S take: This is the ultimate buttermilk rusk recipe, passed down to Chef Monché Muller, by her grandmother. It uses yeast but Chef Monché says that while that means it takes a little longer to make, the taste and crumb are far superior.Discover more South African recipes here.

BUTTERMILK RUSKS

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.

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.

TANNIE MARIA'S MUESLI BUTTERMILK RUSKS

Steps:

• Preheat the oven to 200 degrees C
• Grease 4 standard loaf tins or one 30 x 40 cm tin
• Mix all the dry ingredients together
• Beat the eggs and mix in the buttermilk and melted butter
• Add the dry ingredients and mix well
• Spoon the mixture into the tin/s about 3cm thick and bake for about 45 - 60 minutes until cooked through and a skewer inserted comes out clean
• Leave to cool slightly before turning out onto a wire rack and cool completely
• Once cool, cut into rusks, about 2cm thick or as you prefer
• Dry overnight in a warming drawer or in a 80 - 100 degrees C oven for about 4 - 6 hours or longer until hard and dried out.
• (Place them straight onto the oven racks to dry and you might have to do this in batches depending on the size of your oven)
• Store in an airtight container

BUTTERMILK RUSKS

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).