Ouma Lilla's rusks
A fool-proof rusk recipe that can be customized to your liking but will always deliver the best rusks. They're buttery, filled with fiber, nuts (or whatever additions you'd like) and perfectly tasty. Remember to dunk, tastebuds!
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Servings: 100 rusks
Ingredients
- 1 kg self-raising flour see note 1
- 2 tsp baking powder
- 5 cups/200 grams bran wheat see note 2
- 3 cups/355 grams almonds see note 3
- 1 cup/115 grams muesli see note 4
- 2 large eggs
- 500 grams butter melted, see note 5
- 500 ml buttermilk
- 1 ½ cups/325 grams sugar
- ½ tsp salt
Instructions
- Melt sugar and butter together in a small bowl.
- Mix dry ingredients in an extra large bowl, add melted butter, buttermilk, and eggs and mix well until mostly combined.
- Tip onto a clean working surface and knead until the batter is well combined.
- Split the dough between two steel ovenproof pans. Note: there's no need to line the tray with butter or cooking spray. Cut/section the dough with a knife before you bake them for 40-45min at 180℃ / 356℉. Note: you can cut them as small or as big as you prefer them. You can bake in batches or simultaneously, depending on your oven rack setup.
- Cut/section the baked rusks again, loosening them and carefully break the pieces apart. Spread evenly on a tray and bake at 90℃ / 194℉ for 2-4hrs or until they’re fully dry. Note: don’t fully close the door of the oven, just place a dry cloth in between the oven door and the oven to allow additional moisture to escape.
- Place the dried rusks in an airtight container. If might start softening over time, if so, just pop them back in the oven to dry out for an hour or so and you're good to go!
Video
Notes
- Flour: add an additional 3tsp baking powder if you're using all-purpose flour/cake flour.
- Bran wheat/digestive bran: is naturally high in fiber and very low in sodium. Digestive bran consists mainly of the outer layer of the wheat kernel. Added to food it provides a convenient way of increasing insoluble fiber intake.
- Nuts: I like pre roasting the almonds before adding to the batter but this depends on your personal preference. You can use whatever nuts (or dried fruits) you like but I prefer using almonds only.
- Muesli: You can use whatever muesli mix you prefer, just note that some muesli's weigh more than others deepening on what the muesli consists of. But 1 leveled cup of muesli will weigh between 115 and 125g. This won't break the recipe so don't worry too much about how much muesli you use.
- Butter: you can use salted or unsalted, I use salted. The additional 1/2 tsp salt with the salted butter is perfect for me but salt to your taste.
- Tray size: this dough delivers enough for 2 trays which were 30cm x 40cm x 5cm deep.
- Substitutions: For those of you who need dairy, egg and gluten free options I'd recommend, 1/3 cup flax eggs as an egg substitute. For the dairy, lactose free milk and acid (lemon juice/vinegar) mixture. You can feel free to use any gluten free flour, but I would then increase the baking powder amount by 1 tsp.