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.
One of life's great pleasures is dipping a delicious buttermilk rusk into a hot cup of coffee, especially on a winter's day!
Jump to:
- What are buttermilk rusks and where do they come from?
- What You Need for this Recipe
- Substitutions/Variations
- Small-Batch
- Making Buttermilk Rusks
- Baking Buttermilk Rusks
- Pro Tips for this Recipe
- Buttermilk Rusks (Karringmelk Beskuit) FAQ
- Other South African Recipes You May Like
- How do you like your buttermilk rusks?
- Recipe Card
- Community Comments
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 have 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.
One of my favorites is condensed milk rusks.
What You Need for this Recipe
Equipment
This recipe requires mixing bowls, loaf, or cake tins, as well as some roasting pans or cookie 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. See notes for a plain flour substitute under substitutions/variations.
- Salt brings out the flavor of the flour and balances the sweetness.
- 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 flavor.
- 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 flavor. 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 to plain flour
- for sliced rusks add 7 level teaspoons of baking powder to plain flour
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.
Small-Batch
If you don't want to make a full batch of rusks, simply half the recipe by clicking on the "½" button on the recipe card, and follow the instructions as is.
Making Buttermilk Rusks
Step 1 - Into a large mixing bowl, 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, and 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 center 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 baking.
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.
Pro Tips for this Recipe
TOP TIP - a food dehydrator is also a great way to dry out the rusks!
Weighing & Measuring Ingredients
Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.
However, I have activated the metric-to-cup conversions. Simply click on "cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters and teaspoons are 5mL.
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.
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.
Other South African Recipes You May Like
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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Recipe Card
Buttermilk Rusks (Karringmelk Beskuit)
Ingredients
- 1 kg self-raising flour
- 2 teaspoon table salt
- 2 teaspoon baking soda (bicarb/bread soda)
- 600 grams buttermilk
- 2 eggs (large)
- 330 grams white granulated sugar (caster or granulated)
- 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 self-raising flour, 2 teaspoon baking soda, 2 teaspoon table 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 white granulated 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. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.
Stan says
How do you freeze and then thaw again? Do they have to be thawed out of any container and re-dried?
Mary-Lou Watkins says
Hi,
I am yet to freeze rusks, as the process of drying the rusks extends the shelf life considerably. But I would dry them out and freeze in an airtight container. Allow them to thaw overnight and then see if they need to be dried out again. But a freezer is generally a dry environment.
If I was to freeze a rusk before drying them out, then I would bake them and make sure they are 100% cool before freezing in an airtight container. I would then thaw them in the fridge overnight and dry them out the next day.
But I haven't yet tried freezing. It's on my to-do list but I haven't made rusks in a while...so perhaps this is the sign to make some.
Malou says
Hi Mary-Lou,
Could I use vegetable oil instead of butter? If so, what is the quantity please. Thank you. Malou
Mary-Lou Watkins says
I haven't tested this recipe with oil, but if I was going to attempt it I would start with using the same amount as there is butter. And would probably stick to sliced rusks depending on the texture of the dough.
Good luck!
Hildah says
I'll definitely tryout this recipe. How many grams of salt and bicarbonate of soda?
Regards
Hildah
Mary-Lou Watkins says
Hi,
The recipe calls for 2 teaspoons of salt and 2 teaspoons of baking soda.
Fiona Richardson says
First time trying to make rusks as the Ouma rusks are so expensive here in the UK. I’m thrilled with the result and so is my husband!!! I will try the condensed milk recipe next. Do you need to adjust the recipe if you want to add choc chips or raisins? Also would like the try a bran rusk.
Mary-Lou Watkins says
Hi, so glad you are thrilled with the result! Ouma rusks are also pretty pricey here in NZ - feel your pain.
As for add-in like choc chips and raisins, I haven't personally tried any as I like a plain buttermilk/condensed milk rusk. But you won't need to adjust the recipe for those. Just toss in what you feel comfortable with - for a half batch of buttermilk rusks or a full batch of condensed milk I would start with 1 1/2 cups of choc chips or raisins.
The same with adding bran to the recipes. Because this is a fairly moist dough, it can handle a reasonable amount of bran. If I were to make this a buttermilk-bran rusk , I would test out half the recipe and add in 1 1/2 cups of bran. That being said, this is now on my to-bake list.
Bheki says
I will definitely try this recipe. This has been explained perfectly in a language that is simple. Thank you.
Mary-Lou says
Thank you Bheki!
Hengie says
I've never made rusks because I just look at rusks and my gums start bleeding, and also because of the electricity consumption for the drying time, but thought I would make them for my son, and dry them in the air fryer (solar). I dried them for 4 hours at 75° (one tray only needed 2 hours).
My son gives the thumbs up on these rusks. He says they are delicious. Next time I will try adding choc chips just for something different.
Thank you so much for the recipe
Mary-Lou says
That's awesome! I still don't have an air fryer (as I now have a micro kitchen) but I'm glad to know it can be used for drying rusks and that your sone gives it the thumbs up!
Coralie Skelton says
I have just discovered your website & rediscovered my love for baking. Since the weekend I have made 3 batches of buttermilk rusks. I . had no trouble printing that recipe, but I've come back now to try to print the other recipes I want & I can't.
When I press print, the print layout page flashes & then disappears, leaving the original blog page on the screen. Hubby has checked, I dont have anything like pop up blockers. He suggested you look into your configuration?
I REALLY want to do crunchies next. I noticed you spent some time in Witbank. I went to boarding school first in Middleburg, then High school I moved to Witbank. My mom used to make me a tuck box & it always had Crunchies. She passsed away in '99 & I have looked for the recioe for years. And here it is. As well as Pebble Tart 🙂 It's your Date & Oat Slice. My gran made them with Apricot Jam & we called them Pebble tart because of the top layer of pastry. Gran used to grate the pastry for thetop.
I can't wait tp print them all out & carry on baking.
Mary-Lou says
Hi,
Thanks for the feedback. WRT to the printing - I have cleared all the caches on my end, and have tried to print in chrome (desktop and mobile), edge, opera (desktop and mobile) and the pinterest mobile browser - and do not have an issue on my end, so this probably just re-set everything. I will test again later today to make sure. This print error has occurred in the past after a plugin update, so I'm thinking it was related to updates that I rolled out yesterday (which didn't affect my testing but it happens).
I'm so happy your love of baking has been re-ignited, it really is a nice hobby/skill to perfect!
Yes, spent some time in Witbank and Middelburg. Its a small world!
Hope the print issue is sorted out on your end too.
Laurel Nuysink says
Absolutely delicious! A firm favourite in our family
Madré says
Hi Mary-Lou, Me and my husband live in Germany and we die for a Ouma rusk every now and again. Sadly it’s expensive to get here so I would love to try your recipe. I have a question though, in Germany you do not get Self Raising Flour - How would you combine flour and baking powder to replace Self Raising Flour to your recipe?
I look forward to hearing from you.
Mary-Lou says
Hi,
Ouma rusks are expensive here in New Zealand as well! I feel your pain.
There are instructions under substitutions/variations for using plain flour, but basically, for the chunky bolletjie rusks add 10 level teaspoons of baking powder to the flour, and for sliced rusks add 7 level teaspoons.
My general rule for making self-rising flour is to add 1 teaspoon of baking powder to 1 cup (120 grams) of plain flour.
Happy Baking!
ML
Mary Pryce says
Hi,
I made these yesterday.
Very happy with them. Thank you!
Can I package them in cellophane bags and freeze them to give to friends?
Mary-Lou says
Hi Mary,
Glad you are happy with the buttermilk rusks! Thank you.
I have never frozen baked and dried rusks before simply because drying them extends the shelf life. However, my family tells me that frozen rusks are now a thing in SA. So I would reckon that you could definitely freeze rusks.
If I was freezing rusks, I would either use an airtight container or bags that would not allow any moisture to ingress into the rusks, so I am unsure of cellophane bags in particular. However, if the bags are specifically made for freezing and can be sealed completely then they should work.
In general when I freeze baked goods they get popped into an airtight container (which is either glass or plastic with a plastic lid that has a rubber seal), or I double wrap them in clingfilm and foil.
Will definitely be adding this to my to-do list when I make rusks in the future!
Thank you
ML
Dominique says
I loved this recipe, it was very easy to follow and made delicious rusks just like how I remember them from before I moved. The only problem I had - now this might just be my own mismesurements given that this is the first time I use this recipe - was that I was left with a sticky, unrollable dough and had to add about 2 cups extra of flour. However, it still worked perfectly afterwards. This really was great, I'll definitely be making them again.
Lize says
Just used your recipe
The rusks came out beautifully
Mary-Lou says
Thank you for your kind feedback Lize!
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.
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!
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.
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
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
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!
Catherine Hamman says
This is a real winner!!
Mary-Lou says
Thank you, Catherine!
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