Chunky Cranberry, Almond & Poppy Seed Rusks
We promise you’ll love these rusks crammed with sweet cranberries, crunchy nuts and poppy seeds.
- Makes : 10+ |
- Difficulty: a little effort
- Prep Time : 20 mins |
- Cook Time : 60 mins
1 kg self-raising flour
250 g brown sugar
½ C (125 ml) poppy seeds
2 C (500 ml) raw almonds, roughly chopped
2 C (500 ml) dried cranberries
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
2 C (500 ml) buttermilk
500 g butter, melted
2 large eggs, whisked
a squeeze of lemon juice
Preheat the oven to 180 ºC.
Grease an extra-large bread loaf tin or 2-3 regular size loaf tins.
In a large mixing bowl, add all the dry ingredients and mix well to combine.
In another large mixing bowl, add the buttermilk and butter and whisk to combine. Add the eggs and lemon juice and whisk again.
Pour the wet ingredients into the dry and mix gently until no dry flour remains.
To form the rusks you can either weigh out 80 g balls of dough or just pinch off roughly a golf ball size piece of dough. Roll the dough into a ball and then place it into the loaf tin. Place 2 balls side by side in the tin or 3 balls if you can fit 3 side by side. Repeat the process until your loaf tins are full.
Bake the rusks at 180 ºC for 1 hour. They are done when a skewer comes out clean. Allow the rusks to cool completely in the tins. Turn the rusks out and gently cut or break into individual rusks along the score lines.
Turn the oven down to 100 ºC. Place the rusks onto a baking tray and put back into the oven to dry for at least 8-10 hours before cooling and packing into an air-tight container.