Buttermilk Korppu Rusks Recipes

Steps:

• In a large mixing bowl dissolve yeast in the water.
• Stir in next 7 ingredients (buttermilk - butter).
• Stir in flour gradually, beating well until a stiff dough is reached.
• Turn dough out on a floured board and knead until smooth.
• Place dough in a greased bowl, turn to grease top. Cover lightly and let rise in a warm place until doubled (1 hour).
• Turn dough out onto the floured board and shape until two loaves (2 inches in diameter and 10 inches long) and place on a greased baking sheet. Let rise again for 15-30 minutes or until doubled.
• Brush loaves with milk.
• Bake in 350 degree oven for 20 minutes or until browned.
• Remove from oven (which has been turned off) and toast until golden on both sides.
• Cut into pieces (about 3 dozen total rusks).

Steps:

• Melt margarine and beat with buttermilk until creamy.
• Mix dry ingredients well.
• Mix buttermilk mixture with dry ingredients.
• Adjust consistency of mixture with flour until it isn't sticky, but not dry.
• Divide mixture between two 30cm x 20cm baking trays.
• Bake at 180°C for 45 minutes.
• Cut into fingers (we like them about 2,5cm x 10cm).
• Place them on trays with space between them.
• Bake at 100°C for 2-3 hours to dry them out.
• Serve dipped in tea or coffee.
• Yummy!

Steps:

• Cream sugar and shortening; add egg and sour milk and stir.
• Sift flour, salt, soda, and baking powder together.
• Add to first mixture.
• Add nuts, if desired.
• In a 9x13-inch pan, bake one hour at 350 degrees.
• Cut into 1 1/2 x 3-inch strips and dry in slow oven, 300 degrees, until crispy.

Steps:

• Pre-heat oven 180°C.
• Cream butter and sugar. Add eggs one at a time. Sieve dry ingredients. Add buttermilk to egg mixture and mix in with dry ingredients. This will make a very solid dough. Use two large greased baking pans. Bake for 55 min or till golden brown. Remove from heat, remove from pans. Let the breads cool slightly. Slice the bread into slices and then cut into fingers. Place on a drying rack and dry in oven on 90 degrees till the rusks are dry and hard. Let them cool off and place in an air tight container. Serve with coffee, Milo or tea. Dunk the rusks in the hot drink and eat. They are very moreish. Enjoy a little bit of South African cuisine on your own porch.
• Makes 40 rusks. Preparation time 1 hour.

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Grease cake pans. You can use 9x13-inch pans, round cake pans, or loaf pans.
• Melt butter in a saucepan over medium-low heat. Remove from heat and mix in sugar, buttermilk, and eggs.
• Combine self-rising flour, granola, baking powder, and salt in a bowl. Add to the butter mixture and mix until well combined. Batter will be sloppy. Divide into thirds, and then divide each third into small balls. Place into the prepared cake pans side by side.
• Bake in the preheated oven until cooked fully through, 45 to 60 minutes. Remove from oven and gently place on baking sheets.
• Reduce oven temperature to 200 degrees F (95 degrees C). Bake rusks on low temperature until dry and crunchy, 2 to 3 hours. Depending on the size of your rusks this can take several hours.

Steps:

• Preheat oven to 240°C.
• Sift the dry ingredients and stir til well mixed.
• Cut in butter - the mixture should resemble corn meal when done.
• Beat buttermilk and egg together and add to dry ingredients.
• Mix to a firm dough.
• Pinch off golf ball sized pieces of dough and press lightly into rectangular shape approx 2cm thick.
• Place close together in two greased loaf pans (30cm x36cm x 7cm) and brush the sides of each row of balls with oil so that the rusks will break apart easily after being baked.
• Brush with diluted milk.
• Bake at 240C for 10 minutes, then reduce heat to 190C and bake for further 50 minutes.
• Turn out on cooling rack and break in two or three places so that the rusks will cool more quickly.
• When cool, break neatly into individual rusks and allow to dry out in a very low oven (120C).