Buttermilk Rusks

Cooking Time: 30 min Preparation Time: 15 min Serves: 24 people
a prepared Buttermilk Rusks meal

½ tsp bicarbonate of soda

700 g Golden Cloud Flour, sifted

A pinch of salt

2 tbsp white sugar

2 sachets dry yeast

6 tbsp unsalted butter, melted

750 ml buttermilk, for drizzling


  1. 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.

  2. Add the sugar, salt and bicarbonate of soda and mix well.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Preheat oven to 180°C.

  8. 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.

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