Air Fryer Buttermilk Rusks

These air fryer buttermilk rusks are a South African treasure crunchy, lightly sweet, and perfect for dunking in your morning coffee or tea. Made with toasted milk powder for that nostalgic, caramel-like flavor, they’re even better than Ouma rusks! The air fryer makes the process quicker and easier, giving you perfectly crisp rusks without the long oven drying. Whip up a batch, store them for weeks, and enjoy a taste of home any time!

Instructions

1. 1

   Start by toasting the milk powder: Add 1 cup of milk powder to a large non-stick skillet over low heat. Stir constantly with a silicone spatula for 5-7 minutes until golden brown. Let it cool, then blitz in a food processor if clumpy. Measure out 25 g (4 tbsp) for the recipe.

2. 2

   In a large bowl, combine the flour, sugar, baking powder, toasted milk powder, and salt. Give it a good stir to mix evenly.

3. 3

   In a microwave-safe jug, melt the butter, then whisk in the buttermilk and vanilla extract until smooth.

4. 4

   Pour the wet ingredients into the dry ingredients. Mix until the flour is fully absorbed, forming a thick, slightly sticky dough.

5. 5

   Press the dough evenly into a lined 20cm x 20cm (8x8 inch) baking tin, smoothing the top with a spatula.

6. 6

   Preheat your air fryer to 180°C / 350°F on the ‘Bake’ setting. Bake the dough for 30 minutes until golden and set.

7. 7

   Let the baked dough cool in the tin for 10 minutes, then transfer to a cooling rack to cool completely.

8. 8

   Once cooled, cut into 21 rusk fingers: slice into 7 strips one way, then cut each strip into thirds. Arrange the fingers in the air fryer basket.

9. 9

   Set the air fryer to ‘Dehydrate’ at 73°C / 165°F. Dry the rusks for 4.5-5 hours until crisp and fully hardened. Check for crunchiness before removing.

Recipe Notes

• Toasted milk powder – This gives the rusks their signature caramelized flavor. Toast carefully over low heat to avoid burning, and break up any clumps for a smooth texture.

• Flour – Cake flour makes lighter rusks, but all-purpose works just as well for a slightly denser bite. Either way, they’ll be deliciously crunchy.

• Buttermilk – Adds a subtle tang and tenderness. If you don’t have buttermilk, mix 180 ml milk with 1 tbsp lemon juice and let it sit for 5 minutes.

• Air fryer – The dehydrate setting is key for that classic rusk crunch. If your air fryer lacks this setting, use the lowest temperature and check after 4 hours.

• Cutting rusks – Aim for uniform fingers (about 2-3 cm wide) to ensure even drying. A sharp serrated knife works best for clean cuts.

• Storage – Store in an airtight container for 6-8 weeks. They stay crisp and fresh, perfect for long-term snacking.

• Serving tip – Dunk in coffee, tea, or rooibos for the ultimate South African experience. They’re also great as a quick grab-and-go snack.

• Nutrition – Values are per serving (1 of 21 rusks), based on using cake flour and standard ingredients.