Sekoei Beskuit (Buttermilk Rusks)

🧂 Ingredients

• 1kg All-purpose flour(Ensure it's at room temperature.)
• 500ml Buttermilk(Full-fat buttermilk will yield the best texture. Ensure it's at room temperature.)
• 250g Unsalted butter(Softened to room temperature.)
• 150g Granulated sugar
• 3 tsp Baking powder(Make sure it's fresh for optimal leavening.)

👨‍🍳 Instructions

1. 1

   In a large mixing bowl, combine the flour, sugar, and baking powder. Whisk briefly to ensure the baking powder is evenly distributed. Add the softened butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs. This process helps to create a tender crumb.

   ⏱️ 15 minutes
2. 2

   Gradually add the buttermilk to the flour mixture, stirring with a wooden spoon or spatula until a soft, slightly sticky dough forms. Be careful not to overmix, as this can make the rusks tough. You may not need all the buttermilk; add just enough to bring the dough together.

   ⏱️ 5 minutes
3. 3

   Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently knead for just a minute or two until it's smooth. Do not overwork the dough. Press the dough evenly into a greased and floured rectangular baking pan (approximately 30cm x 20cm or 12 inches x 8 inches). The dough should be about 2-3 cm (about 1 inch) thick.

   ⏱️ 10 minutes
4. 4

   Using a sharp knife, score the dough into finger-like shapes (about 2cm wide). This will make it easier to break them apart after baking. Do not cut all the way through the dough.

   ⏱️ 5 minutes
5. 5

   Preheat your oven to 180°C (350°F). Bake the scored dough for approximately 45-50 minutes, or until the rusks are a beautiful golden brown and feel firm to the touch. The edges should be slightly darker.

   ⏱️ 45-50 minutes
6. 6

   Once baked, remove the pan from the oven. While still warm, carefully break the scored fingers apart. Place the individual rusks directly onto the oven racks, ensuring there is space between each one for air circulation. Reduce the oven temperature to 100°C (210°F).

   ⏱️ 10 minutes
7. 7

   Dry the rusks in the low oven for 4 to 5 hours, or until they are completely dry and crisp all the way through. They should make a hollow sound when tapped. Turn them over halfway through the drying process to ensure even dryness. The goal is to remove all moisture to prevent mold.

   ⏱️ 4-5 hours
8. 8

   Once completely dry and cooled, store the rusks in an airtight container at room temperature. They will keep well for several weeks.

   ⏱️ N/A

💡 Pro Tips

• ✓The key to good rusks is ensuring they are completely dry after the second bake. This prevents them from going stale or molding.
• ✓Serve with coffee, tea, or rooibos for the ultimate South African dunking experience.
• ✓Properly dried and stored rusks can last for several weeks, making them an excellent make-ahead treat.

🔄 Variations

• For added fiber and a nuttier flavor, substitute 100-150g of the flour with whole wheat flour or oat bran.
• Add 1-2 teaspoons of aniseed to the dry ingredients in Step 1 for a subtle licorice flavor.

🥗 Nutrition

Per serving