Reduce the heat to the lowest possible setting. Remove the paper after the buns are well risen and cooked through, to brown the tops. Place the pans in the middle of the oven, with a sheet of brown paper on the top shelf to protect the buns from becoming browned too quickly. Pack lightly rolled, golf ball sized buns of the dough into the greased bread pans close together, and bake for 45-55 minutes. Mix well with a fork and then knead lightly. Add the buttermilk or yogurt, using a little milk to rinse out the carton. Sift the flour and baking powder together, and add this to the creamed mixture, using a fork to mix. Instructions on how to make Buttermilk RusksĬream the butter and sugar together very well. 500ml (2 cups) buttermilk or plain drinking yogurt.If the rusks are to be kept for a long time, do not substitute margarine for the butter.” Taken from “This is a traditional yeast-baked rusk – great for dunking in your tea or coffee early in the morning when you watch the sun rise as the boer trekkers did every morning when they traveled from the Cape to the Transavaal. Image courtesy of RUSK RECIPE ONE: TRADITIONAL BUTTERMILK RUSKS
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