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Air Fryer classic buttermilk rusks like Ouma

Classic South African buttermilk rusks made easier in an air fryer. They taste better than Ouma rusks.

Prep Time
10 mins
Cook Time
10 mins
Servings: 21
Course: Baked Goods
Cuisine: South African

Ingredients

  • 360 grams of cake flour (or all-purpose)
  • 140 grams sugar
  • 3 tsp baking powder
  • 25 grams / 4 Tbsp toasted milk powder
  • 1/4 tsp salt
  • 190 grams of salted butter
  • 190 ml buttermilk
  • 2 tsp vanilla extract

Instructions

    Cup of Yum
  1. 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.
  2. To make the rusks, add all the dry ingredients to a large bowl and mix well.
  3. In a jug, melt the butter in the microwave, then add the buttermilk and vanilla. Whisk until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until all the flour is absorbed, forming a thick dough.
  5. Press the dough into a lined 20 cm x 20 cm (8-inch x 8-inch) square baking dish and smooth the surface.
  6. Preheat the Instant Vortex Versazone with ClearCook to ‘Bake’ at 180°C for 30 minutes.
  7. Remove and allow the rusks to cool in the tin for 10 minutes, then remove them and cool further on a cooling rack.
  8. 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.
  9. 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.