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Homemade buttermilk bran rusks in a white container

Buttermilk Bran Rusks

Learn how to make classic South African Buttermilk Bran Rusks that are perfectly crunchy and delicious for coffee or tea.
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Prep Time 25 minutes
Cook Time 1 hour
Drying Time 6 hours
Course Cookies
Cuisine South African

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.
    Butter oil and sugar ready for buttermilk bran rusks
  • Transfer to the bowl of a stand mixer (I recommend a KitchenAid) and beat until thick.
    Transfer butter oil and sugar mixture to the bowl of a stand mixer
  • Add eggs one at a time, then beat in the buttermilk.
    Eggs and buttermilk whisked into the wet ingredients for buttermilk bran rusk recipe
  • Stir in dry ingredients (wholewheat flour, All Bran Flakes, flour and baking powder) until blended.
    Buttermilk bran rusk dough mixed and ready to bake
  • Pour mixture into a large roasting tin lined with baking paper and sprayed with non-stick spray.
    Unbaked buttermilk bran rusk mixture in a roasting tin
  • 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.
    Baked rusks cooling on a cooling rack.
  • Cut into pieces, reduce oven to 100°C (212°F), and bake for 4–6 hours to dry completely.
    Buttermilk bran rusks sliced and arranged for drying
  • Store in an airtight container.

Notes

All cup measurements are based on a 250 ml cup.
Keyword allbran, beskuit, bran, buttermilk, coffee rusks, rusks, South African crumpets, twicebaked