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  • 750 ml buttermilk or amasi
  • 215 g butter, melted
  • 20 g dry yeast (2 sachets)
  • 95 g sugar (1/2 cup)
  • 1 t salt
  • 1 t bicarbonate of soda
  • 1.4 kg organic stone ground cake flour (or a mix of 700 g cake flour and 700 g white bread flour)

Combine the buttermilk, melted butter and yeast in a large mixing bowl (or the bowl of a mixer) and stir until the yeast starts to dissolve and bubble slightly.

Add the sugar, salt and bicarbonate of soda and mix well.

Add two thirds of the flour to the liquid mixture and stir until combined. If you're using an electric mixer, use the dough hook.

Add more flour while mixing and kneading until the mixture comes together to form a workable dough. If the dough feels right, don't add more flour.

If adding extra ingredients (see ideas below), do so at this stage.

Place the dough in a lightly oiled bowl, loosely place a piece of plastic wrap directly on the dough and cover it with a damp cloth. Leave, in a warm area, to rise to double the original volume. It will take about 1 hour.

When it's done rising, shape the dough into even golfball-sized portions. Roll them neatly and pack them tightly together in a single layer in a greased baking tray or bread loaf tin. Cover with a damp cloth and leave to rise until doubled in size. This will take about 45 minutes.

Preheat oven to 180ºC.

When the final proofing is done, bake the dough for 30-40 minutes until golden brown and cooked through. Leave to cool down just enough to work with.

Note: If you want to have mosbolletjies with tea or breakfast, you can serve the steaming loaf with butter and jam now.

If you want to go all the way to create dry rusks, break the cooked dough into pieces along the lines of the original balls, lay out flat on baking sheets and leave in an oven heated to 100ºC overnight or until completely dry, at least 8 hours.

Store your lovely boerebeskuit in airtight container.


25 g dried cranberries and 25g roughly chopped almonds
50 g raisins, sultanas or chopped dates and 1cup bran
50 g pecan nuts and 1t cinnamon
2 T aniseed
1 cup of crushed all bran flakes
1 cup of desiccated coconut
50 g sunflowers seeds and ½ cup honey
25 g pumpkin seeds and 25 g chopped dried apricot


1.To make your own buttermilk, combine 125 ml lemon juice, white spirit or apple cider vinegar with 625 ml full cream milk

2. For wholewheat rusks, substitute 700 g white bread flour or 50% (700g) of the stone ground flour with whole wheat flour

TASTE'S take: This is the ultimate buttermilk rusk recipe, passed down to Chef Monché Muller, by her grandmother. It uses yeast but Chef Monché says that while that means it takes a little longer to make, the taste and crumb are far superior.

Discover more South African recipes here.

Monche Muller

Recipe by: Monche Muller

Monché Muller is the Executive Chef of the international Oddo Vins et Domaines wine label. She previously worked at Cucina Labia and De Kloof Eatery, as well as TASTE magazine. She is the author of Harvest Table.

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  • default
    8 March 2017

    Not sweet enough – tastes more like bread .
    Used 500ml less flour.
    Added 1 egg.
    Texture light and crunchy.
    Will try it again, using 1,5 cups (375ml) sugar and 1 kg flour.

  • default
    Andre venter
    11 October 2016

    Add one egg. It Improves crumble and hardness so they don’t fall apart.

    Don’t forget the chopped glazed ginger.
    I make this every other week!

  • default
    Craig Elmer-English
    11 July 2015

    Fantastic. I halved the ingredients and this worked so well. Thanks

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