Air Fryer classic buttermilk rusks like Ouma
User Reviews
5
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
21
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Course
Baked Goods
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Cuisine
South African
Air Fryer classic buttermilk rusks like Ouma
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Classic South African buttermilk rusks made easier in an air fryer. They taste better than Ouma rusks.
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Ingredients
- 360 grams cake flour or all-purpose flour
- 140 grams sugar
- 3 tsp baking powder
- 25 grams milk powder 4 Tbsp, toasted
- 1/4 tsp salt
- 190 grams butter salted
- 190 ml buttermilk
- 2 tsp vanilla extract
Instructions
- To caramelize or toast the milk powder, place 1 cup of milk powder into a large non-stick frying pan over low heat. Fry until golden brown, stirring continuously with a silicone spatula. If the milk powder clumps, blitz it in a food processor to break up any clumps once cooled.
- To make the rusks, add all the dry ingredients to a large bowl and mix well.
- In a jug, melt the butter in the microwave, then add the buttermilk and vanilla. Whisk until well combined.
- Add the wet ingredients to the dry ingredients and mix until all the flour is absorbed, forming a thick dough.
- Press the dough into a lined 20 cm x 20 cm (8-inch x 8-inch) square baking dish and smooth the surface.
- Preheat the Instant Vortex Versazone with ClearCook to ‘Bake’ at 180°C for 30 minutes.
- Remove and allow the rusks to cool in the tin for 10 minutes, then remove them and cool further on a cooling rack.
- Once cool, cut the rusks into strips. Cut seven strips in one direction, then cut each strip into thirds. This will make 21 rusk fingers that will fit perfectly into the Air Fryer basket.
- Preheat the Instant Vortex Versazone with ClearCook to ‘Dehydrate’ at 73°C for 4.5 - 5 hours.
Notes
- Store rusks in an air-tight container and they will last for up to 6 weeks - 2 months.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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