Yogurt Rusks (“Beskuit”)

Name: Yogurt Rusks (“Beskuit”)
Total time: 14700 s
Yield: 130 rusks
Cuisine: South African
Ingredients: 350 g brown sugar; 500 g butter; 625 ml plain yogurt; 4 eggs; 1 kg Nutty Wheat flour; 5 ml cream of tartar; 10 ml baking soda; 10 ml baking powder; 5 ml salt; 30 g bran; 80 g oats; 80 g desiccated coconut; 300 g mixed seeds; 100 g pecan nuts (chopped)

Mara @mara10

Cape Town

"Rusks is the anglicized term for "beskuit" and is a traditional Afrikaner breakfast meal or snack. They have been dried in South Africa since the late 1690s as a way of preserving bread, especially when traveling long distances without refrigeration" ~ Wikipedia

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Ingredients

30 min prep, 35 min cooking, 3 hours drying

130 rusks

350 gbrown sugar
500 gbutter
625 mlplain yogurt
4eggs
1 kgNutty Wheat flour
5 mlcream of tartar
10 mlbaking soda
10 mlbaking powder
5 mlsalt
30 gbran
80 goats
80 gdesiccated coconut
300 gmixed seeds
100 gpecan nuts (chopped)

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Steps

30 min prep, 35 min cooking, 3 hours drying

1

Preheat oven to 180'C.
2

Prepare rusks pans with cooking spray and set aside. I used two 37 x 33 cm pans.
3

In a medium pot on the stove, melt the brown sugar and butter over low heat. Take off the heat.
4

Add the yogurt and eggs. Whisk quickly to combine. Set aside to cool down.
5

In a large mixing bowl, add all the dry ingredients and combine well.
6

I used mixed seeds mix with sunflower, sesame, linseed and pumpkin seeds.
7

Make a hole in the middle of the dry ingredients and pour in the yogurt mixture. Combine well with a wooden spoon or hands. Don't overmixed, just until well combined.
8

Pour mixture into two pans and cut into fingers.
9

Bake for 35 minutes until golden brown.
10

Let cool in the pan before cutting into fingers.
11

Place rusks on a pan or fast drying grids. Keep a small gap between rusks.
12

Dry for 3-5 hours in a cool oven of about 100'C, with the oven door wedged open a crack. I take a wooden spoon to keep the door open. They must dry out completely.
13

Next day make sure the rusks are dry, cool well, and keep in airtight tins.

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Cooksnaps

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Mara @mara10

on January 27, 2022 05:08

Cape Town

One of my favourite quotes: “I am inspired by music, travel, great architecture and good, healthy food. I look for opportunities to learn about history, art and cooking. When I learn, I grow.” ~ Tim Matheson