Every single country has its own recipes, and some kind of tradition for making all sorts of meals. Beside Biltong, a meat stick dried on air, a Rusk is actually bread that has been baked two times and is very popular. It is usually of a size of a hand and you can eat these delicious buns with coffee or juice on a picnic or at the party. They are perfect for every occasion. The original recipe of Rusk was hidden in some housewife’s kitchen. The recipes were always handed down to the next generations, but new generations wanted to add some changes and so the recipes were changing constantly. But some of the recipes are still inside the families and no one expect them knows about them.
The Legend of Rusk
There is a legend of how Rusk made its way to a cookbook. It is said that there was an African girl who fell madly in love with a man of her dreams. Then one night, while everybody was sleeping, she opened the family recipe book and got the recipe she wanted. After that, she baked him a batch of rusks and gave it to him as a proof that she is a good cook. They lived happily ever after.
Here is a recipe of Rusk and for this you will need four large loaf tins, an electric beater, a good mixer with dough hooks and a very large mixing bowl. Ingredients you need are low fat milk, buttermilk, jumbo eggs, butter, white sugar, plain cashew nuts chopped, plain pecan nuts chopped, cranberry raisin mix, baking powder, salt, nutty wheat, all bran flakes, and white cake flour. Now, turn the oven to 180 degrees Celsius and grease the loaf tins completely. In a double boiler in very low heat you should melt the butter and sugar until the sugar dissolves completely and you should crumble all bran flakes to really small pieces. Add the nutty wheat to the previously sifted baking powder, salt and cake flour. Add all the other dried ingredients to the chopped nuts and cranberries mixed to equally sized pieces. After you have blended the buttermilk to the butter mix, you should add milk and eggs mixture and then add liquid and mix thoroughly. The mixture will come up just like bread dough. Divide it into golf-sized balls and place them into the waiting loaf tins. Bake them for about 45 minute until the tops become light brown in color. Take them out of the oven and let them cool for 5 minutes, and then put them back to the oven and leave them for a few more minutes. Then take them out and place them on a draying surface, and leave them for 10 to 15 minutes to cool down. Separate them and place them on a cooling rack. Now put them back to the oven for 6 to 8 hours. After you take them out of the oven for the last time, they are ready to be packed and stored, and finally eaten. Enjoy!