A beloved family tradition
There’s something deeply comforting about recipes that are passed down through generations. For many of us, buttermilk rusks are more than just a breakfast snack—they’re part of cherished family memories. Whether it’s the smell that fills the house while they bake, or the satisfying crunch as you dunk one into your tea, these rusks bring back warm feelings of home.
A breakfast staple with a healthy twist
We’ve all got a box of All-Bran flakes tucked away somewhere in the pantry, and this is the perfect way to put them to good use. The buttermilk provides a light tang that enhances the flavour and makes every bite feel like a warm hug. While the drying process takes a bit of time, the actual method is simple and satisfying.
Crispy, Golden Buttermilk Rusks – A South African Favourite
This classic buttermilk All-Bran rusk recipe brings that exact nostalgia to life. It’s hearty, simple, and oh-so-satisfying.
Equipment
- 2 Baking trays or bread pans Or if you have a Rusk Pan.
Ingredients
- 2kg self-raising flour or glutenfree-flour
- 1 packet All-Bran Flakes medium size, crushed
- 1000ml buttermilk (2x 500ml)
- 5 large eggs room temperature
- 2 tbsp baking powder
- 2 cups brown or white sugar adjust to taste or subsitute with honey to taste
- 750g butter or margarine
Instructions
Prepare dry ingredients
- In a large bowl, sift together the self-raising flour and baking powder. Add the crushed All-Bran flakes and mix thoroughly.
Melt butter and sugar
- In a saucepan, melt the butter and sugar over very low heat, stirring constantly. Once the mixture thickens and the sugar is nearly dissolved, remove from heat and allow to cool slightly.
Combine wet ingredients
- In a separate bowl, whisk the eggs. Add the buttermilk and mix well.
Form the dough
- Combine the wet mixture with the dry ingredients and mix to a soft, workable dough. If it feels too dry, add a splash of milk until all the flour is incorporated.
Shape and bake
- Preheat the oven to 70°C (158°F). Shape the dough into small or medium balls and place in greased oven pans. Allow to rise for 20 minutes in the warm oven. Then increase the heat to 170°C (338°F) and bake for 15 minutes. Reduce the temperature to 150°C (302°F) and continue baking for another 30 minutes.
Test for doneness
- Insert a skewer or small knife—if it comes out clean, they’re ready. If not, bake for a few more minutes and check again.
Cool and dry out
- Remove from oven, cool slightly, and break into pieces while still warm. Dry out the rusks in a cool oven at around 70°C for 4–6 hours or overnight until crisp.
Storing your rusks
- Once completely dried, let your rusks cool completely before storing them in an airtight container. They'll stay fresh for weeks and are perfect for dunking in tea, coffee, or hot chocolate whenever you need a treat.