South African rusks are known as “beskuit” in Afrikaans, and these twice-baked treats originated from our country’s Dutch colonial heritage. This traditional bran rusks recipe combines the wholesome goodness of bran flakes with buttermilk to create crunchy, satisfying rusks that are perfect for dunking in your morning coffee or afternoon tea. Slightly sweet these Buttermilk Bran Rusks have long been a favourite in South African homes. Whether you enjoy them for breakfast, tea time, or as a snack on the go., they are a comforting treat that’s easy to make and even easier to enjoy.
Whether you’re a rusk enthusiast or trying them for the first time, this recipe is easy to follow and yields crunchy rusks that will disappear fast.
This recipe forms part of my growing collection of traditional South African recipes, where I share much-loved classics made the way we know them.
Why You Will Love These Buttermilk Bran Rusks
- First of all, these are proper South African rusks – twice baked and made specifically for dunking in coffee or tea.
- In addition, the combination of buttermilk and bran gives them a wholesome, satisfying texture without feeling heavy.
- What’s more, this is a reliable, no-fail recipe that comes together easily.
- Finally, once fully dried and stored in an airtight container, they keep well for weeks – if they last that long, of course.
Making Buttermilk Bran Rusks at home is easier than you think. This traditional South African recipe is absolutely addictive when dunked in coffee or tea. Give it a try – you might just start a new morning ritual!
Buttermilk Bran Rusks
Ingredients
- 300 g Salted Butter – 10.6 oz
- 250 ml Oil – 1 cup / 8.5 fl oz
- 500 ml Brown Sugar – 2 cups / 17 fl oz
- 2 Large Eggs
- 500 ml Buttermilk – 2 cups / 17 fl oz
- 250 ml Wholewheat Flour – 1 cup / 8.5 fl oz
- 750 ml All Bran Flakes – 3 cups / 25 fl oz
- 1 kg Cake Flour – 7 cups / 35.3 oz
- 40 ml Baking Powder – 8 tsp / 1.35 fl oz
Instructions
- Preheat oven to 180°C (356°F).
- Melt butter, oil, and sugar in a saucepan and allow to cool slightly.
- Transfer to the bowl of a stand mixer (I recommend a KitchenAid) and beat until thick.
- Add eggs one at a time, then beat in the buttermilk.
- Stir in dry ingredients (wholewheat flour, All Bran Flakes, flour and baking powder) until blended.
- Pour mixture into a large roasting tin lined with baking paper and sprayed with non-stick spray.
- Bake 45–60 minutes or until a cake tester comes out clean.
- Turn out the rusks and let them cool completely on a cooling rack.
- Cut into pieces, reduce oven to 100°C (212°F), and bake for 4–6 hours to dry completely.
- Store in an airtight container.
Notes
Recommended Tools & Serveware for Buttermilk Bran Rusks
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Description: Perfect for storing rusks airtight to keep them dry, crisp, and fresh for longer. |
Description: Saving time and effort when making rusks. |
Description: Adding a classic, elegant touch to tea time. |
Perfect for storing rusks airtight to keep them dry, crisp, and fresh for longer.
Saving time and effort when making rusks.
Adding a classic, elegant touch to tea time.
Variations of Bran Rusks Recipe
Nutty Rusks – For extra crunch and a richer bite, add 100–150 g chopped nuts to the batter. Almonds, pecans, or walnuts work especially well. Stir them in with the dry ingredients so they are evenly distributed throughout the rusks.
Seed Rusks – To make seed rusks, add ½–¾ cup mixed seeds such as sunflower, pumpkin, sesame, or linseeds. This adds texture and makes the rusks even more satisfying with coffee or tea. Mix the seeds in with the dry ingredients.
Raisin Rusk – For a lightly sweet option, add 1–1½ cups raisins to the batter.
Don’t Forget to Save This South African Bran Rusks Recipe
Frequently Asked Questions about Buttermilk Bran Rusks
Rusks are a traditional South African baked good, also known as beskuit. They are baked twice to dry them out completely, making them firm, crunchy, and ideal for dunking in coffee or tea.
The first bake cooks the batter like a loaf or slab cake. The second, low-temperature bake removes moisture, which gives rusks their long shelf life and characteristic crunch.
Rusks should feel completely dry and firm all the way through. If they still feel soft in the centre, return them to the oven and dry for another hour to prevent mould.
You may also enjoy
If you enjoy home baking and recipes meant to be shared, these may also appeal to you:
Soft Cinnamon Rolls – ideal for relaxed mornings and coffee breaks.
Homemade Scones – a simple tea-time favourite
Old-Fashioned Banana Bread Recipe – A moist, banana bread that’s perfect for using ripe bananas. This versatile recipe can also be baked as giant banana muffins for an easy breakfast or snack.
Oats and Apple Breakfast Cake – A wholesome make-ahead breakfast cake made with oats and apples.
Buttermilk Bran Rusks Recipe Credit : Courtesy of Hulletts Sugar
This Buttermilk Bran Rusks recipe is directly from Hulletts Sugar and has been shared here with full credit.