These rich, tasty homemade buttermilk rusks (karringmelk beskuit) are easy to make and well worth the effort. Dunk them into coffee, tea, or even hot chocolate for a quick breakfast, or afternoon snack.
You are sitting on the patio, the sun is peaking around the eastern corner of the house. The fresh breeze blows, giving you a shiver down your spine as you take a sip of your steaming cup of coffee. The grass is covered in a silver frost, the cold is trickling over your sheep-skin slippers. It's quiet.
By now the sun is starting to feel warmer. You dunk your homemade buttermilk rusk into your cup of coffee, allowing it to soak up the goodness before taking a bite. You are ready for the day.
That's how I envision eating my buttermilk rusks.
Jump to:
- What are buttermilk rusks and where do they come from?
- What You Need for this Recipe
- Substitutions/Variations
- Making Buttermilk Rusks
- Baking Buttermilk Rusks
- Pro Tips for this Recipe
- Buttermilk Rusks (Karringmelk Beskuit) FAQ
- Pin for Later
- How do you like your buttermilk rusks?
- Buttermilk Rusks (Karringmelk Beskuit)
What are buttermilk rusks and where do they come from?
A rusk is a hard twice-baked biscuit that can be made from bread, cake or quick bread type doughs. Once the bread, cake or rusk dough has baked, it is then pulled apart (to make chunky rusks) or sliced and baked again until all the moisture has been driven off. Varieties of rusks can be found across the globe.
Buttermilk rusks, in particular, originated in South Africa, as the quick-rising version of the traditional rusks that were made using sourdough or yeast to rise the sweetened bread. Buttermilk rusks are a popular breakfast and snack item.
Rusks are sold across the country, varying from commercially made rusks (the most famous being Ouma rusks) to more homemade-style in shops across the country.
South African Rusks
South African Rusks have been around since the 1690s. Drying out bread and making rusks was a method of preserving bread by removing residual moisture. Originally rusks were basically double-baked bread. There are still recipes that call the baking and drying of store-bought bread dough.
Over time, plenty of varieties of rusks has emerged. Some are made with yeast, some with sourdough and others are made with baking soda and baking powder. They are made with varying levels of sugar for sweetness, some are crammed with nuts, seeds and fruits. Perhaps the most famous of all rusk varieties is that of buttermilk rusks or karringmelk beskuit.
What You Need for this Recipe
Equipment
This recipe requires mixing bowls, loaf or cake tins, as well as some roasting pans or cookies sheets for drying the rusks in the oven.
Ingredients
- Flour - most buttermilk rusk recipes call for self-raising/self-rising flour. This is basically plain, standard grade or cake flour (South Africa) that already contains baking powder.
- Salt brings out the flavour of the flour and balances the sweet.
- Sugar - I used caster sugar in this recipe because it tends to melt and incorporate more easily into the batter. However, you can use granulated white sugar.
- Buttermilk gives these rusks their flavour.
- Baking soda (bicarbonate of soda or bread soda) is added to the flour to give a bit more lift because we do knead this dough a little bit. Baking soda reacts with the acidity of the buttermilk.
- Butter adds to the depth of flavour. You can substitute butter with a vegan baking alternative if you so wish.
- Eggs help bind everything together and also add a nice rich flavour to the dough.
Substitutions/Variations
To make buttermilk rusks without self-raising/self-rising flour:
- for chunky bolletjie rusks add 10 level teaspoons of baking powder
- for sliced rusks add 7 level teaspoons of baking powder
NOTE - for this recipe, my original recipe called for 10 teaspoons of baking powder per 1kg of flour (which falls in line with typically home-made self-raising flour ratios), however, one of my readers was having an issue. After some questions about how baking powder was measured on their end, retesting my recipe on my end (full amount of baking powder for chunky rusks and less baking powder for sliced rusks), and doing extensive reading on chemical leaveners, measuring spoons vs regular teaspoons, and altitude I have made a few suggestions as can be seen above.
To make these rusks without buttermilk, you can make a buttermilk substitute for rusks by adding 1 tablespoon of lemon juice to one cup of milk and letting it stand for about 10 minutes. The milk will curdle and you have a buttermilk substitute. For this recipe in particular you will need 2 cups (500ml) of milk and 2 tablespoons of lemon juice.
Making Buttermilk Rusks
Step 1 - Weigh out the flour, add in the salt and baking soda. Whisk through thoroughly to remove any lumps and to distribute the salt, baking soda and inherent leaveners throughout the flour. Preheat the oven to 200°C or 180°C fans assisted.
Step 2 - Melt the butter in the microwave or on the stove-top. Add in the sugar and whisk until the sugar is completely dissolved and the butter has thickened and is smooth and shiny. You may need to heat the butter in the microwave with the sugar for 20 seconds or keep it on the stove for 20 seconds to gain the correct consistency. Allow the butter to cool.
NOTE - many buttermilk rusk recipes will require the butter to be rubbed into the flour, then the sugar, eggs, buttermilk are added. If you want, you can still rub the butter into the flour. Both methods result in really tasty buttermilk rusks.
Step 3 - Whisk together the eggs and buttermilk. Add the eggs, buttermilk and butter mixture to the flour and mix using a wooden spoon or silicone spatula. Once a shaggy dough has been achieved, knead the dough a few times using your hands until you have a smooth-ish dough. Some gluten development is wanted, but we aren't going for bread dough.
Step 4 - To make chunky buttermilk rusks roll out golf-ball-sized pieces of dough and place them in the loaf tins, with their sides touching. 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 a roasting dish to bake your dough.
Baking Buttermilk Rusks
Step 5 - Bake the buttermilk rusks at 200°C or 180°C fans assisted for 45 to 60 minutes, or until a cake tester comes out clean from the centre of the rusks. The rusks will at least double in size while baking.
TIP - if the rusks are browning too quickly in the oven, cover them with foil for the rest of the bake.
TIP - when I bake the balls or bolletjies of dough in a loaf tin it takes about 45 minutes to bake, while a large slice takes about 45 to 60 minutes to bake. Because all ovens are different, check the loaves at the 30, 45 and 60-minute mark.
Step 6 - Allow the rusk to cool for 10-15 minutes before turning out onto a wire cooling rack to cool completely. Once completely cooled, you can carefully tear apart the rusks if started with balls of dough, or slice the rusk using a serrated knife. Place the sliced. Place the rusks on a baking sheet, in a single layer, set your oven to a maximum of 110 degrees Celsius (cool oven), preferably with the fan on to dry the rusks out. This process can take anywhere from 3 to 6 hours, usually dependent on the thickness of your rusks.
Step 7 - When the rusks are dry, store them in an airtight container, at room temperature, for up to a month. Rusks are meant to be dunked into tea or coffee, so serve them with a hot cuppa!
NOTE - I like skinny sliced rusks, similar to the size of biscotti, so I like to keep the thickness of the rusk about 2-3cm by 2-3cm big. However, this is a personal choice, you can cut the rusks as thick as you want them. Slice with the soul.
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Pro Tips for this Recipe
TOP TIP - a food dehydrator is also a great way to dry out the rusks!
Weighing ingredients is more accurate than measuring cups overall, and this is my recommendation for my recipes as they are all developed and tested using grams only. However, I have activated the US customary conversions on the recipe card, these are based on generally accepted conversions. Cups are equal to 236mL/ 8 fluid ounces, tablespoons are 15mL and teaspoons are 5mL.
Measuring cups and spoons are an essential addition to every kitchen! Especially if you don't use a kitchen scale. For accurate measuring, invest in a set to ensure you add the correct ingredients. When in doubt - always use a level spoon or cup measure.
Ovens: Fan-forced or fan assisted oven temperature must be decreased by 20°C/25F. Using an oven thermometer is the best way to determine an accurate temperature.
Bakeware: Metal bakeware is superior when it comes to baking biscuits, cookies, brownies, muffins and quick bread, scones, cakes. These heat up and cool down faster than glassware. Glassware is heavier, heats up and cools down slower than metal and is more suited for bread puddings, pies, crisps, crumbles and cobblers.
All my recipes are tested at sea level. All teaspoon measures are equal to 5ml, tablespoons to 15ml.
Storage and Freezing
These rusks can be kept at room temperature in an airtight container or biscuit tin for a month because the moisture has been driven off the biscuits.
Buttermilk Rusks (Karringmelk Beskuit) FAQ
Buttermilk rusks (or any South African rusks) are usually dunked into a cup of coffee, tea or even hot chocolate. They are fairly sturdy, dry biscuits that can withstand a good dunking into a good cup of coffee.
Rusks or beskuit have been made in South Africa since the 1690s. However, twice-baked bread, biscuits and cakes exist in many different cuisines across the globe.
To make these rusks without buttermilk, you can make a buttermilk substitute for rusks by adding 1 tablespoon of lemon juice to one cup of milk and letting it stand for about 10 minutes. The milk will curdle and you have a buttermilk substitute. For this recipe in particular you will need 2 cups (500ml) of milk and 2 tablespoons of lemon juice.
Pin for Later
How do you like your buttermilk rusks?
I love dunking my rusks in a steaming cup of coffee, or if I'm feeling a bit adventurous - a cup of hot chocolate. If you have never had a rusk before, dunking it is a must. It's a tradition. But, I must admit, sometimes I will nibble on the rusk without dunking it in anything at all!
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If you like these rusks or are looking for something a little sweeter...check out my condensed milk rusks!
Buttermilk Rusks (Karringmelk Beskuit)
Ingredients
- 1 kg white self-raising flour
- 2 teaspoon salt
- 2 teaspoon baking soda/bicarbonate of soda/bread soda
- 600 grams buttermilk
- 2 eggs (large - number 7)
- 330 grams caster or granulated white sugar
- 250 grams butter
Instructions
- 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.1 kg white self-raising flour, 2 teaspoon baking soda/bicarbonate of soda/bread soda, 2 teaspoon salt
- 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.250 grams butter, 330 grams caster or granulated white sugar
- Whisk together the eggs and buttermilk.600 grams buttermilk, 2 eggs
- 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.
Notes
Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.
Maria Gladwin says
Isn't 2cm x 2cm very tiny for a rusk?
Mary-Lou says
Hi Maria - Thanks for the feedback. Re-reading and looking at my sliced rusks they range about 2-3cm x2-3cm at the base (have updated the post accordingly). I like my sliced rusks fairly skinny, however, you can make these rusks as big as you like
Catherine Hamman says
This is a real winner!!
Mary-Lou says
Thank you, Catherine!
Theo says
I like to eat dry rusks with biltong while driving.
1 bite rusk and 1 slither biltong.
The biltong moistens the rusk and the rusk secures foothold between the biltong and my teeth. No e-mogies HaHa
Mary-Lou says
I too am a fan of the dry rusk...but have never tried it with biltong. So that is definitely on my "to try" list!
Louise Euthimiou says
My first attempt with the buttermilk rusks was very successful. Everything was perfect - from the ingredients , to the baking and the drying . And I got 5 dozen nice big rusks ( bolletjies). The rusks itself were delicious. These rusks surely will now become a regular in our house.
Looking forward to other recipes from you
Much appreciated
Regards
Louise from Pretoria
Mary-Lou says
Hi Louise,
I'm so happy to hear the rusks came out so well, and I'm glad they will be regular in your house! Your comment has made my Friday, it truly has, it is very much appreciated.
Regards,
Mary-Lou
Fatema Madari says
Hi! After living in South Africa for 4 years, I became a big fan of ouma rusks and after coming back to the u.k not found anything quite like it. Actually found the ouma ones in a small shop but sooo expensive! I'm so happy I happened to come across your recipe.
Definitely will be trying it out
Thank you x
Mary-Lou says
Hi!
I'm glad you stumbled across my little corner on the interwebs and found what might just fill that Ouma rusk craving 🙂
Hope they come out great!
Mary-Lou
Alan van der Veen says
Easy to make, and excellent flavor. I ate a couple with butter after the first bake, prior to dehydrating them, and found them even more flavorful than when dried. Thank you.
Danelle says
Oh my !!!!
First attempt at making rusk ever and this recipe is the best. I added cashew nuts for my hubby as he wanted an extra crunch to this.
Still cooling down and then it's drying out in oven. Will definitely be making this again.
Thank you so much
Mary-Lou says
Thank you so much for your positive feedback Danelle! I'm so glad they came our well, and will definitely consider adding cashews to my next batch!
Helen says
What a delicious recipe, thank you for sharing! I just want to ask what the purpose of dissolving the sugar is? I can't seem to get mine to dissolve (regular sugar, castor sugar to spenny here in SA) and nearly made fudge trying to. My rusks also had visible little bubbles of butter throughout after baking (but my butter was very yellow and so it's probably that), maybe related to not dissolving the sugar? I don't think it was the temperature of the butter. Thank you
Mary-Lou says
Hi Helen,
Sugar (regular and caster, even brown sugar) here for me dissolves fairly easily in the butter, with a bit of whisking to get everything mixed together. It's a method I picked up while perfecting my brownies and I carried it over the rusks and had great success. And find that if the sugar is dissolved in the butter, it doesn't separate as much in the batter and just bakes off nicer.
However, if you are not having success, and want to make these again, just whisk the sugar in with the dry ingredients or even with the eggs and buttermilk. There is also a note to say that old buttermilk rusk recipes I can across rubbed the butter into the flour, and that this also works for the recipe. So either method used should work just fine, this is a fairly forgiving recipe!
As for the bubbles of butter in the dough after baking - I have never seen this post bake, and am not sure what happened. But, in my years of baking, I have found that if it is very cold, then sometimes the melted butter will solidify a bit when added to the other ingredients, but then melts and bakes into whatever I am baking.