RECIPE: How to make chef Shanay’s classic buttermilk rusks
Rusks, a beloved South African treat, have a history as rich and diverse as the nation itself. These hearty biscuits, resembling dry bread, have become a staple in many South African households, offering a unique and satisfying taste experience.
South African rusks’ history dates back to the early days of European settlement in the region. The term “rusk” is the anglicised word for the Dutch “beschuit,” which refers to a twice-baked bread.
This tradition was brought to South Africa by Dutch settlers during the 17th century. Seeking a way to preserve bread for long sea voyages, they devised a method of double-baking, resulting in the creation of rusks.
Over time, this practical solution evolved into a beloved South African tradition, with each family adding its unique twist to the recipe.
Rusks are known for their crunchy exterior and slightly softer interior. The double-baking process not only ensures a longer shelf life but also imparts a distinctive texture that sets rusks apart from other baked goods.
The taste is hearty and comforting, with a subtle sweetness that makes them perfect for dipping into tea or coffee.
If you have never baked or eaten rusks in your life, now is the time. Courtesy of chef Shanay Roelfse, below is a simple buttermilk rusks recipe that you can try in the comfort of your home.
Buttermilk rusks are a classic favourite, cherished for their tangy undertones. The addition of buttermilk gives these rusks a delightful richness and a hint of acidity, making them an ideal companion for a morning cup.
Growing up, Roelfse loved hanging around the kitchen while her mother was cooking or baking, because she was always asked to taste the different elements of the meal – whether it was a sliver of ham, a teaspoon of sauce, a chunk of homemade bread or, best of all, licking clean the remnants of a bowl of chocolate icing.
The 27-year-old Western Cape resident said it’s where her love for cooking and baking started.
In 2015, she decided to enrol at Capsicum Culinary Studio for a two-year combination course in Professional Cookery, Patisserie, and Sugar Craft.
In 2017, when she was in the last stretch of her studies, Roelfse was offered a permanent position as a Commis in Pastry at the renowned 5-star Belmond Mount Nelson Hotel.
She stayed for three years and, during that time, was promoted to Demi Chef De Partie of Pastry.
Roelfse said she was taking a break from the kitchens and refocussing on her future. “I’m currently busy with my assessor’s course to hopefully enter the lecturing field of my profession and hope to be equally as successful in that. Maybe I’ll be fortunate enough to end up back at my old alma mater.”
Buttermilk rusks
Yield: 66 pieces
Ingredients
1.5kg cake flour
20g baking powder
10g bicarbonate of soda
300g sugar
5g salt
3 xl eggs
500ml buttermilk
500g butter (melted)
50ml milk
Method
Preheat the oven to 180°C. Prepare two large oven trays. Sift all the dry ingredients together.
Whisk together the eggs and buttermilk then add the melted butter and stir to incorporate. Add the dry ingredients to the wet ingredients and stir but do not overmix.
Stir in the milk. Divide the mixture between the two trays. Bake for 30-45 minutes.
Allow to cool slightly, before portioning. Lower oven to 50°C with the base element on and dry the rusks out for 2-3 hours.
Remove and allow to cool before storing in an airtight container.